Food Wine Sleep

With a successful food and beverage history spanning over 30 years and a Graduate Degree as a Master Chef from the Heidelberg Hotel School in Germany, Sheraton on the Park’s Executive Chef Ewald Jeske brings a wealth of knowledge and experience to the renowned five star property on Hyde Park.

Raised in Germany, Chef Ewald began his career at age 15, completing an Apprenticeship at Hotel Kurhaus before gaining experience in a long list of exciting locales across seven continents including India, Korea, Fiji, Taiwan, Gold Coast, Hayman Island, Darwin, Germany, New York and Switzerland. Upon completing a Graduate Degree as a Master Chef, Chef Ewald worked on some of the World’s most luxurious ocean liners in the USA such as the Queen Elizabeth 2 and the MS Vistafjord Cunard, before joining Starwood Hotels & Resorts in 1989.

Chef Ewald’s career with Starwood has seen him circumnavigate the globe. Working across a number of high profile brands including the Westin, W and Sheraton, he has held positions at the Sheraton Mirage Resort & Spa Gold Coast, The Westin Hotel in Taipei, Sheraton & Westin Resorts Fiji, W Hotel Walkerhill, Seoul and most recently as the Executive Chef at The Westin Sohna-Gurgaon, India.

Chef Ewald’s is also responsible for an award winning Banqueting operation that caters to over 500 people daily. The recipient of ‘Australasia’s Leading Conference Hotel’ in the 2007, 2008 & 2009 World Travel Awards and ‘Function Venue of the Year’ in the 2006, 2008 & 2009 AHA Awards for Excellence, Sheraton on the Park’s Function & Events space is a celebrated destination for the MICE and Corporate Market both domestically and internationally. With an unsurpassed expertise in crafting dishes across a wide variety of cultures, Chef and indeed the hotel look forward to showcasing a delectable array of menu options to meeting planners and their delegates.