About Us

Sandra Clark has over 20 years experience in hospitality.
Beginning with a chef position at Berowra Waters Inn in Sydney, Sandra gained experience in both England and Paris before working for some of Sydney’s top caterers.
Sandra became the catering manager at Mallesons Stephen Jacques, a large Sydney based law firm before opening her own café and catering business in Surry Hills that she ran successfully for 6 years. For the past 2 years, she has concentrated on catering and also branched into event management and hospitality consulting.


Some notable Clients include:
Mallesons Stephen Jaques, Toyota, Sculpture by the Sea, ABC, Wellington Management, Australian Consolidated Press, Australia Council, College of Ophthalmology, Q—Med, as well as numerous small companies and private clients.

Highest achievement: 
Stilettos-Grand opening for 250 guests.
Featured in the Times- London, Sun- Herald, The Australian.
Voted party of the Year- 2003 by the Daily Telegraph.

"Attention to detail is the key to a well organised event"