Chris brings 25 years as a hospitality professional to Curtis Stone Events, including 15 years in London where he worked for some of the most highly regarded chefs and restaurateurs in the world, including Marco Pierre White, Sir Terrance Conran and a young Curtis Stone. Chris launched a hospitality brand in central London that became synonymous with events and dining in the capital. Chris returned home to start a career with Crown Melbourne, where he rose through the ranks to become General Manager of Food and Beverage with bars, restaurants and events all part of his portfolio.

WHERE YOU CAN SEE Chris…

Synopsis

Are food stations out and gin bars in? This panel discussion will uncover the latest trends in event catering and offer practical advice for event planners on topics such as:
• Getting a sponsor for champagne towers and other luxuries when the budget won’t cut it.
• Cost-effective ways to maximise the venue’s menu experience – ie shared dessert platters instead of alternate serve, canapes instead of starters.
• Catering to cultural and dietary requirements.

Key Takeaways

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Target Audience

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