Marco Putzolu has been appointed as the new Chef de Cuisine at Mode Kitchen & Bar at Four Seasons Hotel Sydney, marking a fresh culinary era for the beloved dining destination.
Originally from Sardinia, Chef Marco brings over 15 years of global experience, with training at acclaimed European establishments like Castiglion del Bosco in Tuscany, Hotel Cala di Volpe, and Kulm Hotel St. Moritz. Since moving to Australia in 2015, he’s contributed to fine-dining standouts Ormeggio at The Spit and A’Mare at Crown Sydney.
At Mode, his vision is clear. “I’m not just another Italian chef coming in to cook pasta. We’re making real changes that will refresh and redefine what Mode is, from the menu to the energy of the room,” he said.
Subscribe to LATTE’s free eNewsletter to keep up to date with everything in the luxury travel industry.
Chef Marco is developing a new menu that will differentiate lunch and dinner. Guests can expect a more casual, relaxed experience by day, with elevated classics like fresh housemade pastas, while dinner will offer elegant plating, curated wine pairings, and the launch of a new custom-designed crockery line exclusive to evening service.
His Mediterranean roots inspire his contemporary, intuitive style. “I start with a vision, but often the dish evolves once I begin working with the ingredients,” he explained. “That’s where the magic is, letting the produce guide the process.”
Mode’s upcoming offerings will feature handmade pasta, dry-aged meats from local producers, sustainably sourced seafood, and a luxe bar snack and wine concept.
“True hospitality is about connection,” Chef Marco said. “We’re creating a culture of service that feels both elegant and deeply personal.”
