AUSTRALIA | Acclaimed international Chef Marco Putzolu will be the new name behind Four Seasons Hotel Sydney's Mode Kitchen & Bar.
Four Seasons Hotel Sydney has announced the appointment of Marco Putzolu as Chef de Cuisine at Mode Kitchen & Bar, ushering in a new chapter for the elegant dining destination known for seasonal produce, refined technique, and warm hospitality.
Originally from Sardinia, Chef Putzolu brings more than 15 years of international experience, having trained in some of Europe’s most prestigious kitchens, including Castiglion del Bosco (Ferragamo family estate in Tuscany), Hotel Cala di Volpe on the Costa Smeralda, and the legendary Kulm Hotel St. Moritz.
Since relocating to Australia in 2015, he has worked at two of Sydney’s most acclaimed fine-dining venues, Ormeggio at The Spit and A’Mare at Crown Sydney, where he was part of the pre-opening team.
At Mode, Chef Putzolu’s appointment signals a renewed commitment to craft, consistency, and hospitality that goes beyond the plate. His vision is to return to a more personal, guest-focused style of service, where genuine care is felt at every table.
With the new menu now in development, guests can expect a clear and deliberate differentiation between lunch and dinner. Mode will offer a more casual, relaxed experience by day, with elevated classics like fresh housemade pastas, while dinner will embrace a more refined tone, with elegant plating, curated wine pairings, and the launch of a new custom-designed crockery line exclusive to evening service.
Chef Putzolu’s culinary style is grounded in his Mediterranean upbringing, but his approach is contemporary and instinctive. He’s known for pairing unexpected ingredients, using flavour matching as a creative springboard before letting the dish evolve through hands-on experimentation.
“I start with a vision, but often the dish evolves once I begin working with the ingredients,” he said.
“That’s where the magic is, letting the produce guide the process. I’m not just another Italian chef coming in to cook pasta. We’re making real changes that will refresh and redefine what Mode is, from the menu to the energy of the room.”
Highlights from his new menu include handmade pasta, dry-aged meats from local producers, sustainably sourced seafood (with a particular focus on Australian crustaceans, a standout ingredient Chef Putzolu has championed for superior flavour and texture), and a new bar snack and wine concept designed to appeal to the cocktail crowd seeking a luxe, bite-sized pre-dinner experience.
Chef Putzolu’s leadership has also brought a renewed focus to team culture. He viewed himself not only as a chef, but as a custodian of the restaurant experience, building a team that’s connected to its guests and invested in every service.
“True hospitality is about connection. I want Mode to be a place where guests are not only impressed by the food, but truly feel looked after,” said Chef Putzolu.
“That means welcoming regulars by name, preparing something special just for them, and bringing the team into every interaction. We’re creating a culture of service that feels both elegant and deeply personal.”
His appointment has reinforced Four Seasons Sydney’s commitment to excellence in food and beverage, and Mode Kitchen & Bar as a standout dining destination in the heart of the city.
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