Ajay and Anthony


We’re pleased to welcome Ajay Mishra, Chef de Cuisine, and Anthony Jose Roy Mohan Das, Banquets Manager, to the Banquets team. With a wealth of experience between them and a passion for all things food – learn more about these two fantastic new additions to the team and what they plan to bring to the table (pun intended).


Anthony Jose Roy
Banquet Manager at The Star Event Centre



Anthony started his career over 12 years ago at Oberoi Hotels and Resorts in Bangalore, India. With a passion for hospitality, Anthony graduated in International Hospitality in Australia, and took up numerous management positions at Adelaide Oval, Stamford Plaza and the National Wine Centre. 

What excites you the most about working on events at The Star?
“Every day is a different day at The Star – from working on conferences, ‘star’ studded dinners, award’s nights, charity dinners and concerts. There is never a dull moment at The Star. Most importantly the team who I work with makes working here even better.” 

How does the banquets team manage its high standard of service?
“We strive to deliver the highest standard of service. Seamless banquets operation is all about teamwork and it involves a lot of team member training and most importantly - understanding our guests and their needs, we work proactively to delivering great service.” 

What makes events at The Star so special and why? 
“We want every guest to feel like a super star from the moment they walk into The Star, everyone is treated with utmost care. And then there is the food – with each dish we take pride in sourcing great local and fresh produce. Diversity in the team has offered a wide range of cuisines for our clients and we go out of our way to accommodate every guest’s needs.” 

What do you feel is the most important element of a successful banquet?  
“Planning and thinking one step ahead is a key element for a successful banquet operation.” 

What attracted you to be working at The Star?
“Hospitality has always been my passion and I take pride in what I do. I have worked in hotels and convention centres and have always wanted to work in a property that had everything in one place. The Star offers Sydney a unique and thrilling hospitality experience like none other and I am proud to be a part of the team at The Star.”


Ajay Mishra 
Chef de Cuisine at The Star Event Centre



Ajay was raised in KOLKATA the former British Capital of India, where he quickly continued his career at some of the best hotel chains in India. Before moving to San Francisco to explore Californian cuisine, Ajay won the Top 100 Restaurant Award for AMBER. In 2015, Ajay followed his dream to move to Australia and joined Crowne Plaza, Hunter Valley before accepting his role at The Star. 

What excites you about working on events at The Star? 
“It is so diverse. I have the opportunity to work on a range of events which gives the opportunity to meet our fantastic guests. No event is ever the same and we focus to deliver the highest standard of service for each event.” 

What is your best piece of advice when customers select the menu items?
“Tell us your preference and we will make it happen. We pride ourselves in delivering customized food offerings, depending on your event. We work closely with our customers to ensure the menu is closely tied in with the theme; deliver something unique whilst using the best produce.”

What do you feel is the most important element of a successful banquet? 
“Great food! We want the food to be a talking point – our team is pride of the cuisine we deliver - from a conference up to 20 people to a 700 people banquet.” 

What is your favourite dish to make?
“Pulled Pork Sandwich – I love making this dish.” 

What attracted you to be working at The Star? 
“The Star has so much on offer; it is an amazing entertainment destination for our guests – and a great place to be part of. Plus I have the opportunity with very talented colleagues every single day.”