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POSTED: 11 DECEMBER 2011

Jonathan Bruell appointed Kitchen and Beverage Director at The Observatory Hotel*

Well known chef Jonathan Bruell has taken up the position of Kitchen and Beverage Director at the award winning Observatory Hotel in Sydney.

Celebrated in hospitality circles for his creativity and wealth of experience in the art and appreciation of preparing food, presentation and creative menus, Bruell will be responsible for reinventing the food & beverage experiences at The Observatory Hotel.

Bruell's style of cuisine is a wonderful combination of Australian produce and innovative modern cuisine, backed by years of training, a distinctive imagination and well practised methods of preparation.

The combination of a 'fresh-clean' approach to food and light, subtle flavours, allows Bruell to choose the best local produce in season. Daily he compiles his market list of top grade meat, organic chickens, ocean-fresh fish and seafood, and of course luscious fruits and vegetables, to structure his a-la-carte and special daily menus around Sydney's wonderful climate.

Bruell had a most unusual upbringing. Born in Rio de Janeiro, Brazil, (of English parentage and schooling), he began his culinary career training as an Apprentice Chef within a small chain of hotels in Hertfordshire, UK, and discovered his love of hospitality. From there he worked his way up from Commis to First Commis at various famous UK hotels including the Berkeley Hotel, in Knightsbridge, to Sous Chef at the Park Hotel Sauvage in Switzerland in 1986.

For the next six years, Jonathan travelled through Bermuda, Egypt, South Korea and Bahrain, listening, learning and gaining experience to add to his long list of culinary achievements.

Eventually the balmy climate and easy lifestyle of Australia lured the talented young Bruell to its shores, and he found himself introducing his well practised cultural methods to the dishes of his newly found Australiana palate at Sydney's famous Sebel Townhouse.  As Executive Sous Chef, he worked alongside, Executive Chef Josef Gruber, where together, they created and delighted, the hotel's many famous and infamous, local and international guests with gastronomic influences from many parts of the world.

Bruell left The Sebel Townhouse to further his culinary knowledge in Vietnam where he worked as Executive Chef at the Norfolk Mansions in Saigon, returning to Sydney in 1998 as "opening" Executive Chef of Mirvac Hotels & Resorts' flagship hotel, Quay Grand Suites; moving to sister Mirvac property The Sebel Pier One Sydney in 2005.

There have been many highlights and awards in Jonathan's career, but nothing pleases him more than the host of satisfied guests who return to enjoy his style of cooking and the imaginative menus.

Commenting Jonathan Bruell said, "I am very passionate and focused on food and what people enjoy eating. When you love the business and you love what you do, you put 110 percent into it and you live it".

"Food for me is all about giving pleasure.  I start with an idea inspired by product, colours and flavours.  And try to have fun along the way!  In fact food is a little like fashion, it is always changing, but basic classic dishes - like the "little black dress" remain favourites forever"!

"I try and approach each of my dishes in a different way and love to experiment with flavours and seasonal produce, but the basics of proper food preparation, good techniques, commitment to consistency and presentation remain the same. My favourite cuisine is Japanese, which suits the technical side of my menus - never frozen, simple sauces, home-made stocks (not from a packet) and no more than three main components to the meal."

"You don't need to overwhelm the dish with aromatic or pungent herbs, that's the secret!  You can have the best scallop or lobster in the world and then completely kill it with a fussy sauce".

To keep the integrity of this statement, Bruell's menus change frequently and he has several daily specials which allow him to follow his passion of the Sydney markets, seasonal produce to complement the climate, and the ever increasing demands of a more health conscious clientele".

The Observatory Hotel is owned and managed by Orient-Express Hotels Ltd.

*Reproduced from media release issued by Saké Restaurant & Bar.

Jonathan Bruell