The Adelaide Convention Centre is pleased to announce the appointment of Gavin Robertson as its new Executive Chef.
Gavin joins ACC with more than 20 years of international experience working for the Intercontinental Hotel Group in large five star hotels, resorts and conference centres around the world including Fiji, New Zealand and Australia. He started his career at the famous Gleneagles Hotel in his native Scotland.
He will move to the Adelaide Convention Centre from his current Executive Chef role at the Crowne Plaza Hunter Valley where he oversees two restaurants, in-house dining and a busy conference and events centre.
His appointment as Executive Chef comes at a pivotal for the Centre as its multi-million dollar expansion and the revitalisation of Adelaide’s Riverbank precinct captures the attention of international and interstate conference and event organisers.
He will lead a team of 52 kitchen staff to cater for events ranging from working lunches to intimate private dinners and banquets for a thousand or more.
Adelaide Convention Centre Chief Executive Alec Gilbert said he was delighted to have secured a new highly qualified Executive Chef to further develop the exceptional food offered at the Centre.
“Gavin has the right blend of experience and skills with a proven ability to lead a large kitchen and work with local producers to create innovative and interesting menus, said Mr Gilbert.
“He has played key roles in the refurbishment and relaunch of new projects and this experience will be extremely valuable as we move into the second stage of the Centre’s expansion.”
Gavin will take up the role as the Adelaide Convention Centre’s Executive Chef on May 18 after relocating with his wife from his current home in the New South Wales Hunter Valley.
“I’m looking forward to the move to South Australia and to leading a dedicated and talented kitchen team at the Adelaide Convention Centre, said Mr Robertson.
“It’s a great opportunity to build on the Centre’s enviable reputation for food quality by further developing its food provenance initiative, Soils and Seasons, and devising new menus that support the evolution of the Centre.
“South Australia really is the food bowl of Australia so it’s no surprise that 98% of all produce used by the Centre comes from local growers and producers.”