Leigh Roberson
Executive Chef Overseeing Food & Beverage

Having worked in several renowned restaurants and 5-star hotels in Sydney from Sebel Pier One, Quay West, and The Ternary at Darling Harbour, Leigh loves to share his culinary flare at the Airports only 5 Star Hotel.

Leigh found his passion at the tender age of 14, commencing his career at Monte Pio Court, a boutique hotel in the Hunter Valley region of N.S.W. At that time his parents were managing the property and it was there that he began to develop his skill for creating local Australian-inspired dishes. He has prepared meals for notable figures from many different food cultures and is the holder of a Gold Medal from the 2014 Dilmah Tea, “the Real High Tea Challenge”.

Leigh thoroughly enjoyed the nuances of these culinary experiences, however, his passion is to share the delights of his Signature style of cuisine using Australia’s best produce “keeping it clean and crisp with innovative flavours, to create a timeless memory for his patrons. His signature dish is Blow Torched Salmon accompanied with Tempura Avocado and a Wasabi Ponzu dressing, ever-evolving like Mobius.