about us

From a two man start up in 1998 in Sydney’s Eastern Suburbs to our present team of over 130 staff across Australia, Gastronomy thrives because of our people. Co-owned by 6 current and former employee shareholders including founder Miccal Cummins, Gastronomy is inspired by all of us – our many Australian food cultures, our passions and our beliefs.

Our ‘Big City. Handmade’ mantra is reflected in the sophistication and care we apply to everything we create. Our lively, creative teams are consistently generating and delivering playfully elegant, wow-factor food and service for some of Australia’s style leaders.

These out-to-impress events give rise to creativity and new ideas that are later interpreted by our in house partnerships teams and our site chefs into simple details that quietly impress and delight.

Gastronomy is a company that is small enough to be boutique and large enough to be stable. We are a company run by its owners – hands on managers who understand operations. This gives our teams flexibility to make change without going through layers of administration and our clients immediate access when they want it. It means we have the resources to put in place excellent compliance systems that don’t stifle our creativity.

Gastronomy’s average staff tenure is 2.34 years. This means that a Gastronomy team member stays with us for almost 5 times years longer than they do with the average Sydney hospitality business.

We retain premium talent. We train and promote from within, providing career paths for our staff and a support network when they need it. We are proud that this translates to significantly greater staffing stability than Australian hospitality industry norms.