Celebrating the past & present

In celebration of Park Hyatt Sydney’s 35th anniversary, the evening will bring together five chefs who have each shaped the hotel’s gastronomic identity through a one-night-only 10-hands collaboration in The Dining Room.

Together, the chefs will craft a seasonal five-course menu, paired with free-flowing wines at $435 per person.
A percentage of proceeds from the dinner will be donated to the Heart Research Australia, a cause personally significant to Alessandro Pavoni.

Saturday, 28 June 2025 | 6:00–10:00 pm

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THE CHEFS

ALESSANDRO PAVONI

A celebrated chef in Sydney, Alessandro led the culinary brigade at Park Hyatt Sydney from 2005 to 2009. This was the time when he was named the 'Risotto Master of Australia'.

In 2009, he realized his dream of opening his own restaurant, Ormeggio at The Spit, which quickly became one of Sydney’s premier waterside dining destinations, earning multiple accolades including Chef Hats in the Good Food Guide.

CHEF-OWNER

Anthony Musarra served as Executive Chef at Park Hyatt Sydney from 2000 to 2003, before continuing his Hyatt journey at Park Hyatt Melbourne. Since making Melbourne home, he has transitioned from the kitchen to overseeing operations, with leadership roles at Stokehouse, Scott Pickett’s restaurant group, and now as Operations Manager at Victor Churchill.

OPERATIONS MANAGER

ANTHONY MUSSARA

CALLUM LIDDICOAT

With over 25 years of experience, Callum has honed his craft across the globe, from his native Gold Coast to London and Fiji. Since joining the team in 2019, he oversees pastry operations for Park Hyatt Sydney and Park Hyatt Auckland, and is renowned for his creativity in crafting innovative desserts and delivering exceptional culinary experiences.

EXECUTIVE PASTRY CHEF

JAMES VILES

James is one of Australia’s celebrated chefs, earning a Sydney Morning Herald Chef’s Hat at just 23. Best known for his two‑hatted restaurant Biota in Bowral, he refined his craft internationally alongside culinary greats like Hans Haas and Alain Ducasse. In 2022, he joined Park Hyatt Sydney to lead the chef-driven concept in The Dining Room. He is also the founder of Offgrid Provisions and a published author.

CREATIVE DIRECTOR

TYSON GEE

Tyson’s culinary journey has taken him across Canada, Australia, Thailand, and Malaysia, where he has championed sustainability and locally sourced ingredients. From leading kitchens at Park Hyatt Melbourne and The RuMa Hotel to collaborating with Michelin-starred chefs in Thailand, Tyson blends creativity with environmental responsibility.

EXECUTIVE CHEF

10-hands chef dinner