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ICC Sydney Extends Its Expert Team with Leading Sommelier

International Convention Centre Sydney (ICC Sydney) has again proved its magnetism as a leading talent hub, appointing William Wilson to the role of Beverage Operations and Cellar Manager.


Wilson brings almost 30 years’ experience to the table and was one of Australia’s first certified sommeliers, qualified through the Court of Master Sommeliers. Prior to joining ICC Sydney, he worked at top calibre venues across the USA, UK and Australia, including the former Sydney Convention and Exhibition Centre. During his 20 year tenure as Food and Beverage Manager and Sommelier there, his team supported close to 600 events annually and served 1.3 million guests in total.


Geoff Donaghy, CEO of ICC Sydney, said the appointment solidifies an exemplary culinary leadership team, with Director of Culinary Services, Lynell Peck, and Executive Chef, Tony Panetta at the helm.


“William will play a vital part role ensuring innovative wine and beverage experiences are delivered across the Culinary Services operations. His numerous accolades and extensive large-scale event experience made him the clear choice to lead our in-house teams who will cater to a year round calendar of exhibitions, conventions and entertainment events.”


Working with the culinary team, Wilson will support ICC Sydney’s industry-first Feeding Your Performance approach to deliver ‘smart’ menus that fuel body and mind, and feature ethically sourced ingredients from premium local suppliers. 


Wilson said he is thrilled to join the world class team and looks forward to shining a spotlight on the exceptional produce NSW delivers through the menus and beverage lists across the precinct.


“While our beverage partners will constantly evolve, we will be looking to ensure all our offerings complement the outstanding dishes on offer at ICC Sydney. We will partner with regional NSW producers, including many boutique wineries who create high quality drops in small batches and those creating organic, biodynamic, low impact wines in line with the broader AEG Ogden sustainability philosophy,” he said.


“Craft beers will be available on our menus too, featuring homegrown talent and Sydney-based breweries. Even the cocktails will feature small-batch spirits from select distilleries, like Sydney-based Archie Rose which has created custom gin and vodka infusions for ICC Sydney with a lower level of impurities and cleaner taste. Healthy house made beverages, including spa waters and teas infused with fresh fruits, berries, herbs and aromatics, will also be on the menu” said Wilson.


Australia’s premier convention, exhibition and entertainment precinct will open in December 2016 and deliver tailored, world class food and beverage solutions for all events.

For more information, visit www.iccsydney.com

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