Following its enormous refurbishment, the Events Centre at Penrith Panthers continues to raise its profile with the appointment of Executive Chef Jean Philippe Secondis.
Secondis commenced his career in well-known hotels, including Royal Palm Mauritius, Oberoi Resorts and Jumeirah Dubai. He recently held the position of Kitchen Operations Manager at the prestigious Sydney Convention and Exhibition Centre, before heading up the kitchen team at Panthers.
The Penrith Events Centre clearly demonstrates that five-star cuisine is crucial to the success of a venue. A new menu compendium, comprising of fresh, healthy and innovative catering concepts, is currently being finalised and will be launched in early 2011.
General Manager John McLean, who has worked with Secondis for 15 years in various roles, says that his new team is working seamlessly to deliver culinary excellence. “We bring expertise from all different angles, yet we share a belief in the creation of inspiring cuisine,” he says.
The venue is convinced their ‘wholesome food’ philosophy is a major selling point to attract business events. Falling into the ‘registered clubs’ category, the Penrith Events Centre is working hard to ensure their clients are aware of the venue’s high standards and don’t underestimate its capabilities.
“We are endeavouring to take full advantage of local suppliers to minimise transport emissions and pre-packaged food,” says McLean.
For McLean’s team service delivery is just as important as the quality and presentation of the produce itself. He ensures that the catering staff at the venue are all professionally trained and have a shared understanding of the venue’s values of providing a first-class experience.
“Being a leader in the industry means that we have to do more than just meet expectations – we continuously exceed them by going the extra mile, and this is why our clients keep coming back.”