Award-winning food & wine
The story behind our produce
From Grand Champion awarded Queensland beef to Gold-medal winning lamb from Tasmania, the story behind the produce used on our Royal International Convention Centre (Royal ICC) menus is what sets us apart.
We have a unique relationship with the Royal Queensland Food and Wine Show (RQFWS) and iconic Royal Queensland Show (Ekka). We're the only convention centre in Australia where guests can enjoy food and wine awarded gold, silver and bronze medals in these competitions.
Through this relationship, our world-class chefs at the Royal ICC form close connections with the entrants – Australia’s finest farmers and producers.
Whether it’s RQFWS Grand Champion beef from western Queensland or King prawns from Mooloolaba on Queensland’s Sunshine Coast, each plate of food served has a story to tell.
Read more on our food story by clicking on the below links.
“ ... one of the best meals ever served in this state in ages ... ”
“ ... It was a celebration of outstanding Australian produce ... ”
“ ... the chefs excelled themselves ... ’’
- Des Houghton, Courier Mail July 12, 2014
Meet our chefs
Sean Cummings - Executive Chef
Our Royal ICC Executive Chef, Sean Cummings, has been with the venue since it opened in March 2013.
Sean was formerly Executive Chef at the Park Hyatt Melbourne and before that worked for Harvey Nichols at the prestigious Oxo Tower Restaurant in London.
His team is made up of world-class chefs who create seasonal menus driven by local produce and award-winning Australian ingredients.
Sean’s philosophy is to only use the best of the best ingredients and he prides himself on his close relationship with the farmers supplying the Royal ICC.
Jeya Kumar - Pastry Chef
Award-winning pastry chef, Jeya Kumar, has been with the Royal ICC since 2013.
Jeya has worked in kitchens across the globe under renowned chefs and has created desserts for royalty, including Her Majesty Queen Elizabeth II.
With more than 20 years experience, Jeya is known at the Royal ICC for his stunning desserts and signature sugar art creations.
Jeya’s more extravagant desserts, like the Raspberry Ginger Mascarpone Mousse pictured below left, can be created for smaller groups of up to 25 people. Just ask us to tailor make your menu.