Fresh from launching its refurbished grand ballroom, the accolades keep coming for The Shangri-La Hotel, Sydney.
One of the biggest accolades in recent times was the property’s executive sous chef, Bo Sorensen, being named Chef of the Year at the Tourism Accommodation Australia National Awards of Excellence 2013.
Bo currently supervises a team of chefs in Café Mix, manages the entire in-room dining service for the hotel, and also oversees the banquets department of the hotel.
Bo joined Shangri-La Hotel, Sydney in February 2007 as Chef de Partie in Altitude Restaurant. With his skills to deliver and passion to delight, he quickly rose through the ranks to head chef in late 2012. Having previously worked in fine dining restaurants in Dubai and London, Bo brought with him a wealth of experience and has continued to spread his passion throughout the hotel kitchens.
Of the win, hotel GM, Franz Donhauser said: “We are extremely proud of Bo and our team of chefs for continuing to redefine good quality food and innovation in Sydney, which is a hive of activity for outstanding food in Australia.”
The property also secured the Best Restaurant award at the TAA National Awards for Excellence 2013 for its Altitude Restaurant.
In other news, the property’s 668 square metre Grand Ballroom is already proving popular for events following its major refurbishment.
The new Grand Ballroom’s ceiling features four ornate crystal chandeliers in a series of oval recesses, each bordered with more than 2000 glowing crystal rods that are hand-crafted
Equipped with the latest technology, the ballroom’s lighting, sound and audio-visual system are controlled through a wireless iPad, while 69 LED ceiling lights can be individually remote controlled to highlight table centrepieces or specific areas of an event. Complimentary wifi is also available throughout the facility.