Capella Sydney has appointed Travin De Hoedt as its new Executive Pastry Chef, bringing a refined and contemporary pastry perspective to one of Australia’s most prestigious luxury hotels. With over 12 years of experience across leading kitchens, Travin is known for his precise, modern approach rooted in classical technique.

Deeply inspired by his Sri Lankan heritage, Travin often draws on tropical ingredients, spices, and flavour memories from the region, subtly weaving them into his pastry philosophy. His desserts focus on balance, elegance, and seasonality, creating thoughtful finishes that elevate the overall dining experience.

In his role at Capella Sydney, Travin leads all pastry operations across the hotel’s dining venues and events, reinforcing the hotel’s commitment to creativity, craftsmanship, and exceptional guest experiences.

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