Franck Detrait's Profile

Born in France, Franck Detrait is an adventurous and creative force who tantalises diners taste buds with his enthusiasm and culinary expertise.

He brings with him years of experience garnered from working with culinary greats in leading hotels in Europe and the Middle East. Privileged to be under the tutelage of world-famous chefs such as Guy Pommelet at Concorde St Lazare and Christian Constant at Les Grandes Marches restaurant, Franck creates an innovative new menu of contemporary cuisine that showcases distinct Australian flavours sprinkled with a dose of French flair.

His debut with the Hyatt family began at Pur', Park Hyatt Paris-Vendôme's one-star Michelin restaurant where he worked closely with the highly acclaimed Jean-Francois Rouquette. Franck moved up the international culinary rank as Park Hyatt Dubai's executive sous chef where he was recognised as ‘Chef of the Year' by What's On Magazine.

Prior to joining Park Hyatt Sydney, Franck held his first role as executive chef at Hyatt Paris Madeleine. Today, Franck creates his own culinary universe, mixing products such as caviar and chervil root, and researching the finest of ingredients. He defines his cuisine as "revisited modern traditional", where his dishes are created using modern concepts and traditional techniques.