Stone will oversee both a restaurant on level 24 of the hotel and a bar on level 25. Each venue will have capacity for about 100 people. The restaurant will include some private dining rooms.
The Melbourne-born chef currently has two restaurants in Los Angeles, which have both received Michelin stars, and one restaurant in Mexico. His offering at the Waldorf Astoria Sydney will be his first Australian restaurant.
“Coming to Australia to create something of this scale is incredibly meaningful for me,” said Stone.
“These dining experiences are deeply personal projects, inspired by the producers, seasons and hospitality culture I grew up with.
“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.”
The Sydney property marks the debut of the Waldorf Astoria brand in Australia. The hotel will have 179 guest rooms and 41 suites.
“Waldorf Astoria Sydney represents a defining moment as we introduce the brand to Australia,” said the property’s recently announced general manager, Marlene Poynder.
“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.”
Hilton’s vice president of luxury brands in Asia Pacific, Candice D’Cruz, added to this sentiment.
“Culinary excellence has always been integral to Waldorf Astoria, bringing together exceptional talent, iconic destinations and a deep sense of place,” said D’Cruz.
“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.”
