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| SARAH BRIEGEL |
Australian-born and raised, Briegel brings to the role twenty-seven years' experience working alongside the best in the business in kitchens across leading food capitals of the world including London, Hong Kong, Dubai, Bangkok, New York and Shanghai.
Most recently, Briegel was Executive Chef at the Mandarin Oriental in Shanghai, a luxury 5-star hotel known for its innovative cuisine with its bars and restaurants frequently touted as amongst the best in the city.
In her role as Crown Towers Sydney Culinary Director, Briegel will develop and lead the culinary program across all aspects of the hotel offering including in-room dining, banquet events and functions.
“After spending so many years abroad I was excited by the opportunity to return home. Crown Sydney is set to add an exciting new dimension to Sydney’s food scene, and I wanted to be a part of it.
Sydney deserves a world-class hotel resort that stacks up with the best resorts and hotels that I’ve worked in overseas, and I think Crown Sydney is going to deliver that for the city,” said Briegel.
Originally from Perth, Western Australia, Briegel started her career as a kitchen hand in one of Perth’s landmark fine dining institutions, The Witches Cauldron, before she went on to learn from legendary West Australian chef and restaurateur, David Coomer. Ambition led Briegel across the globe to London where she worked at the award-winning OXO Tower Restaurant before she was at the helm of Smiths of Smithfield Dining Room under Australian celebrity chef John Torode.
From here Briegel’s career took-off and saw her travel around the world taking on several impressive roles including Chef de Cuisine at The Mandarin Grill at Mandarin Oriental Hong Kong, Executive Sous Chef at Raffles Dubai, Executive Chef at W Bangkok and Executive Chef at Mandarin Oriental Shanghai.
“We are thrilled to welcome Sarah Briegel to our team,” said Mark Holmes, Executive General Manager Crown Sydney. “Her experience is truly global and first class, having worked in some of the largest cities and most famous hotels in the world. That, coupled with her passion for the local food scene in Australia, meant she was the right pick to help us create a world-class dining experience, with a definitively Australian edge.”
As Sydney’s first luxury resort in Barangaroo, Crown Sydney will provide the ultimate in curated dining experiences. Visitors and Sydneysiders alike will have access to an unprecedented array of luxurious offerings, all overlooking one of the world’s most enviable views, when Crown Sydney opens its doors in December 2020. The Barangaroo property will include 349 hotel rooms and suites, luxury residential apartments, 14 signature restaurants and bars, premium retail outlets, pool and spa
facilities and more.
ABOUT SARAH BRIEGEL
Australian-born and raised, Sarah Briegel has twenty-seven years' experience working alongside the best in the culinary business in kitchens across leading food capitals of the world including London, Hong Kong, Dubai, Bangkok, New York and Shanghai. Originally from Perth, Western Australia, Sarah started her career as a kitchen hand in one of Perth’s landmark fine dining institutions, The Witches Cauldron, before she went on to learn from legendary West Australian chef and restaurateur, David Coomer.
Ambition led Sarah across the globe to London where she worked at the award-winning OXO Tower Restaurant before she was at the helm of Smiths of Smithfield Dining Room under Australian celebrity chef John Torode. From here Sarah’s career took-off and saw her travel around the world taking on several roles including Chef de Cuisine at The Mandarin Grill at Mandarin Oriental Hong Kong, Executive Sous Chef at Raffles Dubai, Executive Chef at W Bangkok and Executive Chef at Mandarin Oriental Shanghai.
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