canbourne | Chefs

Henrik has been overseeing the food and beverage operations at Hyatt Hotel Canberra and associated venues for the past five years. Prior to his appointment in Canberra, Henrik was Executive Chef at Grand Hyatt Melbourne. Henrik is excited at the possibility of showcasing the regions wines and produce to the local market and to the many visitors expected during Hyatt Wine and Food Week. This is a great opportunity for the Canberra region to further enhance its reputation as a region of excellence for wine and food.

After completing his diploma in Hotel Management at the Asan Memorial Institute Madras India , Jiju Rajappen began is career in the 1993 working for one of the World Leading Hotel Chain “ The Oberoi “ at the Oberoi Tower Mumbai India, gaining valuable experience working with international master chefs. Jiju expanded his culinary genera in joining the world’s most prestigious luxurious cruise liner Cunard on board of the Queen Elizabeth 2. After moving to London Jiju worked for various hotel chains before taking up the chef’s position at the Hyatt Hotel Canberra. Jiju’s cooking style has an emphasis on best quality produce, uncomplicated style and paramount focus on taste and textures with artistic presentations.

From the gastronomic region of northern Italy, Alessandro was surrounded by quality food from a young age. After attending the Caterina de Medici Hospitality School, he went to work under the tutelage of famous Italian pastry chef Igino Massariand and executive chef Giuseppe Mafioli at Ristorante Carlo Magno, followed by restaurant Fiordaliso (a Michelin Star restaurant) in Garda Lake Italy.
Alessandro is Executive Chef at Park Hyatt Sydney and he will be joined by the chefs from Hyatt Hotel Canberra and AXIS restaurant.