DIRECTOR OF CULINARY SERVICES
ICC Sydney’s Director of Culinary Services, Lynell Peck is an industry veteran with over 30 years’ experience in hospitality and event management at leading venues.
Lynell leads a team of more than 500 people to deliver an extraordinary culinary experience at ICC Sydney. She has set new culinary standards across the board with ICC Sydney’s presentation, imagination and product sourcing, including an emphasis on collaborating with an extensive network of NSW-based food and beverage suppliers and producers.
Lynell is deeply passionate about innovation, creativity in business and collaboration as a pathway to achieving excellence. Her current focus is ensuring ICC Sydney grows its reputation as a world class event precinct and maintains, and further enhances, its status as one the world’s most successful major convention, exhibition and live entertainment venues.
The exceptional service and commitment displayed by Lynell and her teams has been recognised through numerous accolades including, NSW Savour Australia Restaurant & Catering HOSTPLUS Awards for Excellence 2018 Sydney Metropolitan Function/Convention Centre Caterer.
Prior to joining ICC Sydney, Lynell spent 17 years of her career with Australian Turf Club Ltd across a variety of senior operational leadership roles. Earlier in her career, Lynell held senior food and beverage management roles with a range of international 5star hotels including the Park Lane Hotel (now Sheraton on the Park) and previous to this, she worked with the Regent International Hotel Group in Australia, America and New Zealand.
A senior culinary professional with 18 years’ industry experience at leading Australian large scale and prominent venues, Dylan joined the ICC Sydney team during the pre-opening stage and has been a creative and strong contributor to the venue’s culinary team since.
As the Executive Chef, Dylan leads a diverse team of passionate and productive chefs and kitchen professionals. Dylan proactively strives to understand his client’s needs and he thrives on dedicating time to collaborating with them to achieve their culinary objectives.
As part of his extensive experience, Dylan has led kitchen brigades from the pre-opening stage at Encore St Kilda Beach, St Kilda Venues and AAMI Park. Taking up the opportunity to join the ICC Sydney team in 2016, Dylan joined as the Chef de Cuisine and was promoted in just six months to the position of Executive Sous Chef – a role which he held for over four years.
Hailing from a large family in Melbourne, Dylan developed a passion for food and cooking through his early experiences of family celebrations. He now brings his love for food, family and events to his approach to kitchen operations at ICC Sydney.
Dylan began his career in Melbourne where he complemented his studies at the William Angliss Institute training in Cooking and Related Culinary Arts by further completing an apprenticeship with events catering organisation – Epicure.
Dylan believes that fresh, local and seasonal produce should be the hero of every dish and his culinary solutions using local produce are brought to life not only through his own talents but through his collaboration and development of his diverse and innovative team.
BEVERAGE OPERATIONS AND CELLAR MANAGER
With more than 30 years’ experience, William brings a wealth of knowledge to his role as Beverage Operations and Cellar Manager at ICC Sydney, having worked at top calibre venues across the USA, UK and Australia.
William’s numerous accolades for excellence in his field and extensive large-scale event experience positions him perfectly amongst an esteemed culinary leadership team, who cater to a year round calendar of exhibitions, conventions and entertainment events.
William is passionate about making a positive and lasting impact in the community, including a pledge to buy locally. His commitment to his craft and love affair with home-grown produce pays homage to New South Wales’ best wineries, small-batch distilleries, award-winning breweries and artisan producers of alcohol-free beverages.
In 2020, William furthered the venue’s commitment to buying locally with the launch of ICC Sydney’s 100% NSW wine list where every single bottle featured in the collection is sourced from New South Wales.
William is an avid contributor to the industry as a judge at numerous wine shows including the ICC Sydney NSW Wine Awards, NSW Chapter Secretary of the Wine Communicators of Australia and as head steward at the Sydney Royal Beer and Cider Show. William was recently awarded the NSW Wine Industry Association President’s Award for Outstanding Support of the NSW Wine Industry.
A creative and innovative professional, William’s exceptional knowledge and expertise with local wines and beverages is the perfect accompaniment to ICC Sydney’s world class culinary experience