Waldorf Astoria Sydney has today announced Melbourne-born chef Curtis Stone will launch his first restaurant at Australia’s first Waldorf Astoria.
Throughout its storied history, Waldorf Astoria has been recognised for culinary excellence and innovation, creating award-winning dining experiences defined by a modern sensibility grounded in heritage. At Waldorf Astoria Sydney, this legacy enters a new chapter through its partnership with Stone, taking on a distinctly Australian expression.
Stone will lead the culinary vision for Waldorf Astoria Sydney, shaping two original dining experiences created exclusively for the hotel. Owned and developed by Fiveight, the hotel will introduce Waldorf Astoria’s legendary hospitality to one of the world’s most coveted harbourfront addresses, where Australian produce, culture, and hospitality will be reimagined through a Waldorf Astoria lens.
“Coming to Australia to create something of this scale is incredibly meaningful for me. These dining experiences are deeply personal projects, inspired by the producers, seasons, and hospitality culture I grew up with,” said Curtis Stone. “To partner with Waldorf Astoria Sydney and bring these ideas to life overlooking one of the world’s most spectacular harbours is both an honour and a milestone in my career.”
Marlene Poynder, general manager of Waldorf Astoria Sydney, said: “Waldorf Astoria Sydney represents a defining moment as we introduce the brand to Australia. To work with a chef of Curtis’ calibre makes this especially meaningful. Together, we’re creating a destination where exceptional hospitality, world-class dining, and perhaps one of the world’s most remarkable harbourfront settings come together to deliver an unforgettable guest experience.”
“Culinary excellence has always been integral to Waldorf Astoria, bringing together exceptional talent, iconic destinations, and a deep sense of place. Working closely with our owners, we curate collaborations that connect guests to each destination. Partnering with a globally renowned Australian chef like Curtis Stone for our Australian debut reflects our commitment to creating unforgettable dining experiences that are unmistakably Waldorf Astoria,” said Candice D’Cruz, vice president, Luxury Brands, Asia Pacific, Hilton.
Waldorf Astoria Hotels & Resorts is Hilton’s luxury brand of iconic hotels committed to personal service and culinary excellence in landmark locations around the world. The brand’s legacy dates back more than a century to Waldorf Astoria New York, the first hotel to offer 24-hour room service, and the birthplace of enduring classics including the Waldorf Salad, Eggs Benedict, Red Velvet Cake, Thousand Island Dressing, and the Rob Roy cocktail from Peacock Alley.
Today, Waldorf Astoria continues this tradition through partnerships with some of the world’s most acclaimed chefs, including:
- La Pergola by Heinz Beck – Rome Cavalieri, A Waldorf Astoria Hotel (3-star Michelin)
- Sushi Nakazawa by Daisuke Nakazawa – Waldorf Astoria Washington DC (1-star Michelin)
- Au Trianon by Gordon Ramsay – Waldorf Astoria Trianon Palace Versailles (1-star Michelin)
- Ling Long by Jason Liu – Waldorf Astoria Shanghai on the Bund (1-star Michelin, tenanted)
- Hokklo by Du Guojin – Waldorf Astoria Xiamen (1-star Michelin)
- Zijin Mansion by James Wang – Waldorf Astoria Beijing (1-star Michelin)
- The Ledge by Dave Pynt – Waldorf Astoria Maldives Ithaafushi and Waldorf Astoria Bali (coming soon)
- Coreus by Clare Smyth and Café Boulud by Daniel Boulud – Waldorf Astoria London – Admiralty Arch (coming soon)
- Yaari by Garima Arora and JG KL, abc kitchens KL and The Bar by JG by Jean-Georges
- Vongerichten – Waldorf Astoria Kuala Lumpur (coming soon)
