Sofitel Sydney Darling Harbour - Luxury hotel - Culinary


Experience a world of culinary excellence at Sofitel Sydney Darling Harbour, voted Australian Luxury Hotel of the Year at the Hotel Management Awards.

Led by Executive Chef Eric Costille, our Chefs bring a wealth of expertise to create a culinary experience utilising a melting pot of their international cuisines and flavours from the South of France. We invite you to dine as the French and wish you “Bon Appetit”.

Hailing from Cannes on the French Riviera, just one hour from Marseille, Eric Costille combines his strong foundation in French provincial cooking with a passion for discovering Australia’’s ample local produce – particularly the seafood, which has been at the core of his culinary heritage. He is responsible for the overall culinary experience at Sofitel Sydney Darling Harbour.

Eric is an award-winning Chef who earned his stripes working for many of the great Michelin-starred chefs in France, including Roger Vergé, Paul Bocuse and Georges Blanc, making him a passionate champion for French Art de Vivre. From France, he moved on to Asia where he notched up considerable fine dining experience working with leading five-star hospitality brands.

Our Executive Sous-Chef Gaurav Bide is a passionate champion for the use of sustainable produce in menus, constantly looking for like-minded local producers and suppliers who can help him deliver against this vision.

He started his career at the iconic Taj Mahal Palace Hotel in India, where he got to work for acclaimed French chefs, Laurent and Jacques Pourcel. Later on, he joined leading luxury hospitality groups such as Starwood/Marriot, One & Only (where he was part of the team reopening Hayman Island) and, more recently, Four Seasons Hotels.

Throughout the course of his career, Gaurav has earned several awards and accolades, including Brasserie/Café of the Year for Marriott Sydney and Conference & Events Venue of the Year for Four Seasons Sydney at the TAA Awards. He’s also cooked alongside other high-profile chefs for special events (from Collin Fassnidge and Mark Best, to Josh Niland and Monty Koludrovic). Last but not least, he has cooked personally for several Heads of States from the US, Australia and India.

Our Executive Pastry Chef Puti Firmansyah is responsible for all pastry and dessert creation at Sofitel Sydney Darling Harbour. Born and raised in Indonesia, Puti brings a fusion of Indonesian, Dutch, French and Australian influences to her diverse and eclectic culinary approach, with many dishes inspired by her mother and grandmother and recipes passed down through generations.

Puti has over a decade of experience in the baking and dessert industry. She began her career at the Shangri La Rasa Sentosa Resort in Singapore, then worked with some of Asia’s most credible bakeries and hotels before making her way to Australian shores, working for hospitality groups such as Star Casino and Merivale.

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Sofitel Sydney Darling Harbour
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