Curtis Stone Events wasn’t born in a boardroom pitch, but from a kitchen bench, a restaurant pass and a late-night call across three time zones. Curtis, his brother Luke and long-time friend Chris have now built a business on the promise of leaving no stone unturned – bringing the polish of a Michelin-starred kitchen, the intimacy of a dinner party and the rigour of a gala production under one roof. In just a few years, they’ve gone from plating small-scale dinners to orchestrating some of the city’s most exciting dates on the events calendar, all while keeping flavour, precision and hospitality at the core of every service.
Here’s Curtis Stone Events general manager Chris Sheldon with how it’s done.
Tell us more about Curtis Stone Events in Australia and how it started.
It began as a three-way catch-up that snowballed into a moon shot. Curtis was in LA, fresh off a service at Gwen, his Michelin star restaurant; his brother Luke was in London, and I was at my kitchen bench in Melbourne. We’ve known each other since school and worked in London together. But that night the question landed: “Why isn’t there a Curtis Stone home base in Melbourne yet?”
Soon we’d mapped the bones – Curtis’s ingredient-led philosophy, Luke’s global restaurant and events chops, my local know-how – and sealed it with our now-famous promise: leave no stone unturned.
Launching in early 2020, our first outing was a 40-seat winemaker’s dinner where Curtis, Luke and I plated every course shoulder-to-shoulder, obsessing over the temperature of the plates and the shine on the spoons. Not long after, we executed a 1,200-guest gala with the same discipline and a brigade that still jokes about the “Stone standard”.
Today that late-night phone call reads like a business plan: chef-led, guest-obsessed, relentlessly prepared. Different time zones, same heartbeat – and still three mates who believe Melbourne deserves events that taste, look and feel unforgettable – always chasing that moment when a guest takes a bite, pauses, and you know a memory’s just been made.
What does Curtis Stone Events do, aside from cater the World’s Longest Lunch?
If it involves flavour, theatre and a deadline, we’re in. We create end-to-end culinary experiences: concepting, menu R&D, styling, service choreography, bar programs and immaculate logistics. You’ll find us plating 1,600 mains at a gala one night and, the next morning, delivering boardroom drop-offs through Cornerstone Corporate Catering – our chef-led solution for corporate offices that refuse to eat beige. Same produce integrity, same Curtis Stone polish, delivered in sustainable packaging with the punctuality of a Swiss train.
What is it about Curtis Stone Events that has gained traction in Melbourne?
Melburnians have a sixth sense for authenticity. They see the polish, sure, but they feel the heart beneath it – they want local producers named on the menu, a sommelier who remembers your favourite grape, staff who anticipate the next pour. We’re chef-led, guest-obsessed and proudly Victorian, and we treat every event, whether it’s a 12-seat board dinner or a 2,000-person fundraiser, like dinner at our own table.
How much is Curtis himself actually involved in the business?
Curtis keeps our culinary compass true north. He co-writes seasonal frameworks, jumps into tastings via video at ungodly LA hours, and rolls up his sleeves on flagship events when he’s in town. His fingerprints are on every dish, and his insistence on “make it delicious first, clever second” keeps us honest.
Is there any special sauce to what you do?
Three-part reduction: ingredient integrity, process obsession, and people who care. We call it leaving no stone unturned. Polish on the cutlery, shine on the glassware, timing on the dot. Then we finish with the line we live by: “Where memories are made, one bite at a time.”
What about the big lessons learned?
- Clarity beats complexity – a killer menu needs an even cleaner run sheet.
- Suppliers are partners – collaborate, don’t just “order.”
- Feedback compounds – we hot-debrief every event as soon as it finishes to harvest the next 1 per cent.
What’s been the key to scaling up successfully for you?
Scaling the system, not just the headcount. Templated production plans, cross-trained crews, and cloud tech linking sales with the kitchen and operations in real time. Growth without drift.
Describe something you’ve been most proud of.
Serving 1,600 mains at 55°C core temp at the 2025 Longest Lunch in the Kings Domain—and seeing the brigade finish still smiling, high-fiving the dishes. Precision without losing the joy.
Hospitality is tough at the moment, particularly attracting and retaining staff. How are you adapting?
We’ve doubled down on being a great place to learn and belong: transparent progression paths, leadership mentoring, rosters that acknowledge life outside work, and a culture that rewards curiosity and kindness as much as speed on the pans.
Any advice for other operators who are hurting?
Simplify to amplify. Streamline processes, price for sustainability, invest in your people and suppliers, and over-communicate with clients. Transparency buys trust; trust buys time.
How do you want people to think about Curtis Stone Events and what you do?
That we’re chef-led, relentlessly prepared, and genuine about hospitality. Our food tastes like the season, our service anticipates needs, and the finish is immaculate. Whether it’s a gala dinner or a Cornerstone Corporate Catering drop-off, if our name is on it, the details are taken care of and the memories follow – one bite at a time.
What’s next for Curtis Stone Events?
More produce-driven menus championing Victorian growers. A bigger footprint for Cornerstone Corporate Catering, turning office catering from “just another working lunch”. A very special venue to add to our portfolio for corporate events, weddings and celebrations. And continued investment in people, partners and tech. And, as always, no stone unturned – from the first enquiry to the last crate back on the truck.
Find out more about Curtis Stone Events at curtisstoneevents.com, and follow along for more at @curtisstoneevents_au.