International Convention Centre Sydney (ICC Sydney) has promoted Dylan Sanding to executive chef.
In his new role, he will move from driving kitchen operations to spending more time collaborating with clients on event catering needs.
Currently in the role of executive sous chef, Sanding will be joined by Rakesh Pillai, who will transition from chef de cuisine to executive sous chef.
Sanding has been working with ICC Sydney since before the venue opened in 2016. He played a key role in establishing ICC Sydney’s Feeding Your Performance philosophy, and plans to continue taking guests on a gastronomic tour of the venue’s surrounding regions with the refreshed 2021 menu.
