Hemant Dadlani's Profile

Born and raised in India, Chef Hemant Dadlani is a true globe trotter. Dadlani initially pursued a degree in Hotel Management and Catering Technology. But after a tutorial by a South Indian Master Chef, Dadlani discovered his true calling in the kitchen and began a distinguished career that has taken him to restaurants across the globe.

He was classically trained in French food and traditional Indian gastronomy and champions cooking with fresh local produce. He has honed his craft in global kitchens, such as the Fairmont in Bermuda, The Oberoi Hotels in India, Hotel Kura Hulanda in Curacao and the Rosewood Little Dix Bay in British Virgin Islands, where he helped to establish a cooperative, small-scale farming project.

Dadlani has also worked as the Executive Chef at Malaysia’s luxurious Pangkor Laut Resort where he refreshed the popular ‘Chef’s Kitchen Experience’ with a stronger farm-to-table philosophy as well as further perfecting the 32 exclusive private dining locations around the island.

After landing in Sydney, Dadlani has been swept up by the Modern Australian cooking style, which he has come to learn and love. Overseeing the culinary exploits at the Marriott Hotel at Circular Quay, Dadlani is in charge of the Macquarie Lounge, the spectacular seafood buffet in Icons Brasserie and he has also introduced a fantastic gastro pub menu to the historic Customs House Bar, which has transformed it into a hot dining destination.

Along with his dedicated passion for food he is also a photography enthusiast and enjoys a good game of cricket.