Tyson Gee: The Five Star Sydney Dream
Twelve years working across three countries fundamentally shaped his distinctive menu approach.
The Dining Room - elegant dining with breathtaking views.
Park Hyatt Sydney landed a major global talent when it appointed Tyson Gee as its new Executive Chef.
This culinary young gun has brought a wealth of experience, culinary innovation, and a passion for sustainability to the Sydney Harbour property, having cultivated a distinguished, decade-long career across Asia and Australia.
Executive chef, Tyson Gee.
Park Hyatt Sydney: A Return Home
“After nearly seven years away from Australia and Hyatt, it’s great to finally come back to where, in a sense, it all started. I’m very excited and looking forward to be back home," says Tyson.
At Park Hyatt Sydney, Tyson leads the culinary team alongside James Viles (Creative Director – The Dining Room). His philosophy emphasizes locally sourced and thoughtfully selected ingredients and operational sustainability, including onsite composting.
Tyson’s vision is to curate a dining experience that celebrates Australian produce, crafting menus that highlight seasonal and indigenous ingredients, and fostering strong relationships with local artisans and farmers.
Tyson quickly rose through the ranks at Hyatt Regency Vancouver before transferring to Park Hyatt Melbourne, where he pioneered remarkable sustainability initiatives, including producing ten kilograms of honey from rooftop beehives.
After a stage at the renowned Nahm in Bangkok, he served as Executive Chef at The RuMa Hotel and Residences in Kuala Lumpur, where he conceptualized innovative farm-to-table dining and highlighted indigenous products. Most recently, he collaborated with Michelin-starred chefs as Director of Culinary in Krabi, Thailand.
What is a Culinary Stage?
A stage is essentially a brief, intensive unpaid internship where a cook or chef temporarily works in another chef's kitchen, usually a highly reputable or Michelin-starred establishment.
Signature Success: The Cacao Menu
Can you share a story about one of your most ambitious and successful menus?
"I created a tasting menu highlighting all parts of the cacao plant—think the leaf, the raw fruit, the husk, and even the flower. This innovative, low-waste approach helped land ATAS at The RuMa Hotel and Residences a well-deserved spot on the World's 50 Best Discovery List."
The Journey: From Global Kitchens to Sydney Harbour.
Chef Q&A: Tyson Gee at The Park Hyatt, Sydney.
Born? Vancouver, Canada.
Where did your culinary education begin? Culinary School at Vancouver Community College.
Favourite Cheap Eat? Wonton noodle soup, simple, satisfying comfort.
Executive Chef Tyson Gee's career is defined by global exploration and pioneering sustainability.
What Keeps You Going? The ambition to keep improving and constantly driving change. If all else fails, definitely coffee.
Advice to Future Young Chefs? Don't give up; keep pushing, set a clear goal, and chase it relentlessly.
Cultural Influence on Cooking? A very global approach. Having lived abroad for 12 years across three different countries has fundamentally shaped how I approach flavour and menu development.
Sunrise on the balcony
Most Controversial Menu Item? While working in Kuala Lumpur, I created a wood-roasted scallop dish served with a Tempoyak (fermented durian) infused dressing. It certainly got people talking!
Favourite Thing About Kuala Lumpur? The food. It is the ultimate melting pot of flavours.
Most Useful Cookbook? The French Laundry by Thomas Keller, and Asian Flavors of Jean-Georges.
Your Obsession Ingredient? Olive Oil.
Favourite Sport? Running and cycling.
Liquid gold in every bottle, pure Australian olive oil perfection.
The industry is grappling with retention. How can we keep attracting and retaining young chefs in the food world?
"That's a crucial question. It requires a fundamental shift in how we structure kitchen life—focusing on better work-life balance, robust mentorship, and highlighting the creative rewards of the job, not just the pressure."
The Park Hyatt, Sydney: World-Class views in the iconic Campbell’s Cove, The Rocks.
The Dining Room bookings
7 Hickson Road, The Rocks
Phone: (02) 9256 1234
Website: parkhyattsydneydining.com
The exterior boardwalk at The Parky Hyatt, Sydney. Accessible by train, tram, ferry, car and on foot.