adelourne | Chefs

With a diversity of cuisines and international experience, Executive Chef Laurent Pommey orchestrates culinary feats, including superb banquets served in luxurious surroundings and with undeniable panache.

Praveen has travelled extensively and worked in many different parts of the world researching and developing ideas with food and wine.

Praveen, Chef de Cuisine in Hyatt's award-winning Riverside Restaurant, has been able to combine his wonderful repertoire of culinary skills with the array of fresh local produce and wines.

Through his commitment and hard work, he has enjoyed a very successful journey with Hyatt over the past 18 months, where he is responsible for the daily operations of the hotels Pastry Kitchen.

His commitment to the industry and pursuit of excellence within his field throughout his career has seen him undertake a variety of additional training, including cross exposure training,
which have enabled him to further build his knowledge and hone his skills, as well as gaining a great insight into dining scenes and pastry trends.

Frederics philosophy involves taking traditional food and redefining it with a modern twist. He does this with the presentation of his dishes and the blending of tastes that allow each flavour to speak for itself.