Sofitel Sydney Wentworth names new General Manager
Mark Burns has been appointed to the role of General Manager at Sofitel Sydney Wentworth, taking the reins from Sam Panetta who recently joined Sofitel Sydney Darling Harbour.
Burns has over 30 years of international hospitality leadership and expertise in operational excellence, brand positioning, and cultural engagement.
His career journey has spanned four continents and has seen him hold senior leadership roles with some of the world’s most renowned hotel brands, including Fullerton, Starwood, Mandarin Oriental, and The Dorchester.
Having previously led several high-profile hotel transformations, Burns brings expertise in heritage preservation, people-focused leadership and guest experience to the hotel following its $70 million revamp.
“Mark’s extensive leadership experience, coupled with his passion for hospitality, makes him the ideal steward for this next chapter,” said Sofitel Legend, Sofitel, MGallery and Emblems Vice President Operations, Pacific, David Fraser.
“We are confident he will continue to build upon the hotel’s legacy, while setting new benchmarks in service and guest experience.”
Burns will oversee the hotel’s continued repositioning, including the evolution of its luxury programs, guest experience and partnerships as the Hotel of the Arts.
“Sofitel Sydney Wentworth holds a special place in Australia’s luxury landscape,” Burns said.
“The hotel’s rich heritage and its renewed vision present an extraordinary opportunity to elevate its artistry and re-establish it as one of the most inspiring hotels, not just in Sydney, but internationally.”
Sofitel Sydney Darling Harbour welcomes Director of Revenue
Amanda Campbell-Browne has joined Sofitel Sydney Darling Harbour as Director of Revenue.
Campbell-Browne brings over a decade of expertise in hotel revenue management, including from senior roles within Accor’s Revenue Hub, and Ace Hotel.
She previously led strategy for the Strata portfolio across multiple properties – launching start-ups and managing up to six hotels simultaneously.
“We are thrilled to welcome Amanda to the Sofitel Sydney Darling Harbour team,” said Sofitel Sydney Darling Harbour General Manager, Sam Panetta.
“With her strong track record of driving commercial success, deep industry insight and strategic mindset, she will be a key player in the growth and consolidation of business for Sofitel.”
Experienced F&B Director joins Brisbane hotel
Pullman and Mercure Brisbane King George Square has appointed Anirban Dasgupta as its new Director of Food and Beverage.
Dasgupta brings more than 19 years of global hospitality experience across boutique hotels and international brands
In this role, he will introduce immersive dining events and sustainable practices, and champion Queensland’s finest local produce while integrating international culinary trends through fresh seasonal menus.
“I’m pleased to join Pullman and Mercure Brisbane Brisbane King George Square and work alongside such a passionate and dedicated team,” he said.
“My focus will be on elevating our food and beverage offering through seasonally inspired, locally driven menus, sustainable practices, and engaging dining concepts.
“Both Goldfinch and Sixteen Antlers are already well-recognised establishments within Brisbane’s dining scene, and I’m eager to build on that success, transforming them into must-visit destinations for those who truly appreciate great cuisine and memorable experiences, positioning the hotel as a leading culinary destination for both travellers and locals alike.”
The hotel is set to roll our interactive bar concepts, tasting experiences, and sustainable menu innovations in the coming months.
Paul Lewis leads culinary offering at The Ritz-Carlton, Melbourne
The Ritz-Carlton, Melbourne has welcomed Paul Lewis as Executive Chef, tasked with overseeing the hotel’s entire culinary offering, including the hotel’s signature restaurant, Atria.
Lewis’ 30-year culinary career began at the Redlands Bay Hotel near Brisbane and has taken him across Asia and the Indian Ocean, having held leadership roles in Indonesia, Malaysia, Vietnam, Japan, and most recently as Culinary Director at One and Only Reethi Rah in the Maldives.
He has cooked alongside Michelin-starred chefs such as Andrew Walsh, Gregoire Berger, and Dave Pynt, and collaborated with culinary legends Michel Roux Snr and Serge Vieira.
He describes his cuisine as “modern, with respect for the past”, embracing techniques such as fermenting, pickling, ageing, and cooking with fire.