Foodies have a new reason to head to Australia: The Four Seasons Hotel Sydney (which is right on the waterfront by both the Sydney Harbour Bridge and the Opera House) has appointed Stuart Doust as executive chef at the hotel's Kable restaurant.
Doust has wasted no time in putting his own stamp on Kable’s cuisine, with the official launch of his new modern Australian brasserie-style menu this month.
Doust has 19 years of international experience ranging from large city hotels and luxury resorts to royal yachts. Having started his career in England and Scotland using traditional cooking methods, Doust has worked with local ingredients in Western, Asian and Middle Eastern cultures. Most recently, he worked as Executive Chef at Four Seasons Hotel Cairo at Nile Plaza, after having spent several years with Shangri-La Hotels in China and Malaysia and Banyan Tree in Seychelles.