Hilton Sydney appoints new Executive Chef
Middleton’s move marks a return to Hilton for the UK chef, having worked at the Langham Hilton and London Hilton on Park Lane. Interestingly, Middleton also makes a return to Zeta Bar…albeit in Sydney, as was senior sous chef when the first ever and Zeta Bar opened at The London Hilton.
At Hilton Sydney, Middleton is responsible for hotel dining including Hilton breakfast at glass brasserie, Zeta Bar, Marble Bar, Caffe Cino, in-room dining and events; with 4000 sq/m of events space over four dedicated levels and a combined capacity for 3000 delegates, Hilton Sydney is the largest hotel based conferencing and events space in Sydney, attracting national and international clients.
Carl Middleton, executive chef, Hilton Sydney, said, “It is incredibly exciting to arrive at Hilton Sydney and have the potential to apply my style and experience on such an exceptionally diverse property. I will source excellent produce, bring a unique individuality to our banqueting and events offering, deliver food in our bars that matches our fantastic drinks and drive Caffe Cino even further forwards to be one of the best cafes in Sydney.
“It is also particularly poignant to be coming back to Zeta Bar – its reputation here at Hilton Sydney is second to none and I am excited to work with such a progressive cocktail bar once again.
“I am getting to know the entire Hilton Sydney team and am eager to brainstorm ideas together utilising our wide range of skills and experience and lead them forwards to provide unforgettable dining experiences for our guests.”
Prior to Lilianfels, Middleton was Executive Chef at the Four Seasons in Sydney where he oversaw all hotel dining as well as the hotel’s signature restaurant, Kable’s. Middleton has also worked at the three hatted Quay restaurant in Sydney as senior sous chef.
Michael Bourne, general manager, Hilton Sydney, said, “Carl has a wealth of experience and a host of accolades to bring to his new role, including most recently, Fine Dining Restaurant and Restaurant of the Year at the Restaurant and Catering Awards for Blue Mountains and Central West Coast.
“Combined with past Hilton experience and leading some of Sydney’s best restaurants, I am eager to witness and support Carl in implementing his ideas, creativity and leadership that I have no doubt will give a continued excellence in service to our guests.”
Hilton Sydney, with 577 rooms and suites, sets the standard with a diverse range of food and beverage outlets and in room dining. Guests can sample two stylish and distinctive bars in the progressive, sleek cocktail bar, Zeta Bar and the iconic, Victorian live music hub, Marble Bar.
For a coffee, light meal or delectable dessert in the patisserie, Caffe Cino is the ideal city spot and leading chef and restaurateur, Luke Mangan, provides a definitive Sydney dining experience at glass brasserie.
Out of the kitchen, Carl has a young family and enjoys keeping fit, having competed in fun runs and events for a number of charities, including a 100km trail ruin for Oxfam where he raised $10,000 for the charity.
