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Event Partner

Event Partner

Trippas White Group

We are honoured to be the events partner for Australia’s most recognised destination, The Sydney Opera House. With over 28 years’ experience in the hospitality industry, we draw upon our extensive expertise with the finest event management team and exceptional food and beverage service standards.

Utilise the experience of our event specialists to assist you from concept through to planning and fruition. Together, we can create the most memorable experiences at Sydney’s most treasured venue.

Discover more about Trippas White Group

Karen Martini - Ambassador Chef

Chef, restaurateur and food writer, Karen Martini brings with her 20 years of experience - heading up leading restaurant kitchens including the critically acclaimed Melbourne Wine Room, Sydney's Iceberg's Dining Room (holding with her two chef's hats at both locations) and her current artisan pizza restaurant Mr Wolf. 

Karen's menu inspiration at Sydney Opera House draws from her own Tunisian-Italian heritage and both the traditional and contemporary significance of this iconic landmark to create what she describes as “wildly composed contemporary Australian cuisine”. 

Ask our event specialists about Karen's menus. 

Karen Martini

Elton Inglis - Executive Chef

Born in South Africa and raised in Australia since age 4, Elton's incredible pedigree was developed during a nine-year stint in the UK working alongside Jamie Oliver at London's Fifteen and with Gordon Ramsay at several of his Michelin-starred restaurants. 

Returning to Sydney in 2013 to help relaunch the Tilbury Hotel in Woolloomooloo, Elton was quickly noticed for his pure, no-nonsense food approach and serious love of Australian produce.  Elton is no stranger to Trippas White Group, having previously held the Sydney Tower’s Executive Chef role from 2015–2019. 

Elton Inglis

Karl Patrick Thomas - Head Chef

With 17 years' experience in fine dining and events under his belt, Karl Patrick Thomas is an accomplished Head Chef, having worked at the iconic Sydney Opera House, London's leading events catering companies and Michelin-star restaurants. 

Karl has a passion for sustainable and seasonal cooking, always exploring new techniques and fine dining experiences. His core belief is that a chef must think like a scientist, organise like an accountant, motivate like a warrior, move like a track star, plate like an artist and cook like a grandma.

Kasper Christiansen

Discover our menus