Leigh Roberson, Executive Chef at Harrington Restaurant
Relaxing atmosphere and 5-star service at Harrington Restaurant
A unique dining experience at Quay West Suites
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Introducing Leigh Roberson - Executive Chef Quay West Suites Sydney.
Born and raised in Sydney, Leigh grew up in hotels and was always helping out in the kitchen. His passion grew quickly into his profession and he started his apprenticeship at the Sydney Renaissance Sydney under the guidance of world class Executive Chefs.
After honing his skills in some of Sydney’s leading restaurants such as Tetsuya's and the South Steyne Floating Restaurant and Function centre, Leigh then headed overseas, where he worked in Canada and Alaska.
In Canada he loved working with fresh and abundant seafood, whilst in Alaska he experienced the challenges of limited stock and difficult deliveries, sometimes being snowed in meant produce could not arrive at the hotel for days. These challenging years abroad made him realise that his heart belonged in Sydney.
In 2004, Leigh started as Chef De Partie at The Sebel Pier One in Sydney, part of the Mirvac Hotels & Resorts group.
After being an integral part of the team at The Sebel Pier One for 7 years, it was time for Leigh to move on.
"I love using the freshest ingredients from local suppliers and seasonal produce from around the world. I am now looking forward to guiding the team here at Quay West Suites Sydney in a hotel where people love to stay and dine." Leigh Roberson, Executive Chef
To find out more about Harrington Restaurant in The Rocks click here
Leigh shares a favourite recipe Find out more
