Dylan Sanding – Executive Chef
It is almost 20 years ago that I started my career at the MCG as 1st year apprentice. I was captivated back then by how amazing this iconic venue was, and what it means to so many people. Most recently I was the Executive Chef at the International Convention Centre Sydney, so coming back to Melbourne and being here for Round One was an instant highlight. The atmosphere is electric. I love seeing the fans roll in for the big games, ANZAC Day was very impressive.
A COVID rebound and new mobilisation at the same time was always going to be a challenge. But I’m driven by seeing the team grow together, building a culture and seeing how bright the future is here. Delaware North is very client focused – and we strive to deliver a quality brand offering throughout the entire space of the MCG – from retail outlets to corporate dining and events.
Our food philosophy is ‘Victoria’s best, flavoured by Melbourne.’ To work with local farmers and producers that share the same solid philosophies, of local, seasonal, fresh and delicious. We aim to continue to use and work closely with Victorian and Australian producers, and to use the most local, freshest and seasonal produce – with a big sustainability focus.
We also support, where possible, our First Nations producers. We have had a wide range of native ingredients, some common, some not so common. I enjoy designing menus around those ingredients not just because they are on our doorstep and we should be showcasing them and educating our audience – but they genuinely taste and are sustainable and more environmentally friendly.
Melbourne is the city for hospitality, we are spoilt for choice of cuisines and provide a lot of places that are also affordable. I love to eat out at The Moor’s Head in Thornbury, or when I want to step it up it’s Estelle in Northcote. But I am also pretty happy with quick pasta dish like Cacio e pepe when I am at home.