Melbourne Convention and Exhibition Centre (MCEC) has appointed Jun Seng Lim as senior head chef.
Seng joins MCEC with more than 13 years’ experience, including senior culinary roles at The Ritz-Carlton, Melbourne and W Melbourne and experience at Four Points by Sheraton Docklands.
In his new role, Seng will help shape MCEC’s culinary direction and develop menus that combine bold Southeast Asian flavours with local produce.
“At MCEC, I want to develop food that is distinctly Melbourne: multicultural, produce-driven, contemporary and sustainable,” Seng said. “Our guests should be able to recognise a sense of place in the food.”
He said his approach is shaped by a desire to create dishes that connect people with culture, place and memory.
“I want guests to remember the dishes, but also the feeling behind the food. Perhaps it reminds them of home, introduces them to a new culture or changes their expectation of what event food can be,” Seng said.
General manager of operations, Monica Rizzi, said that Seng brings an outstanding combination of technical expertise, creativity and cultural insight.
“His passion for authentic flavours and commitment to quality will help us continue delivering exceptional dining experiences that leave a lasting impression on our customers and guests,” she said.
MCEC’s 2027 menus will introduce new Southeast Asian influences, with guests able to experience fragrant Malay and vibrant Thai flavours.
