Novotel Sydney Parramatta has welcomed in the new year with a fresh new look to their conferencing facilities and a new staff member who will complement this transformation. This exciting new member who is full of fresh ideas is experienced Executive Chef, Kiki Kiki, ready to hit the ground running and revamp the Two Forks restaurant and Conferencing offering.

Kiki joins the team with a wealth of knowledge and experience working in hospitality and for the Accor group for over 11 years. Arriving in Australia from Indonesia in 2004, Kiki quickly worked his way up the ranks of the kitchen, starting his career as a kitchen hand at Pompeii in Bondi and gaining experience from various Executive Chefs and his peers. From there, Kiki went on to work for Nick’s Seafood with his strong background in Italian cuisine followed by the revolving restaurant, Summit in Sydney’s CBD to landing a job as Sous Chef in Accor’s Sydney Olympic Park hotels.

Working for Accor, Kiki recognises the training and support he has been provided prepares him for role as Executive Chef, not to mention the opportunity of working overseas and eventually fulfilling his dream of retiring he and his lovely wife with daughter Zoe in Bali, running a resort and restaurant with a relaxing blend of Asian and Western fusion.

Kiki is a kind hearted and bubbly individual who has quickly become part of the team at Novotel. Kiki states that he is only as good as his team though; describing his kitchen team as his other family and that creating a happy work environment allows them to explore and demonstrate their skills in the kitchen and in return learning from each other to work as one unit. When not working Kiki takes the time to cook and provide food for the homeless at Parramatta Mission. This allows him to do what he does best, providing a nutritional and exciting meal for others. 

Kiki and his marvellous team have put together an exciting new Two Forks restaurant menu that is set to launch beginning of February. The stand out and highly rated dishes are set to be the entrée of baby tuna with a delicate anchovy mayo, baby caper, parsley and grissini followed by a main of beef rib eye with fondant potato, confit of cherry tomato and grilled asparagus. Like every great meal, remember to leave room for dessert, a chocolate fondant with sweet cream, pistachio brittle and vanilla ice cream.

Simply call 02 9630 4999 to book your table in our Novotel’s Two Forks Restaurant.