Since 1977 Blanco Food and Events has been providing private and corporate functions with innovative menus and impeccable service. It is both State and National multi award winning. It is a catering company you can trust.

About Us

Blanco Food & Events has continued to win awards this year, The Botanic Gardens Restaurant won SA Restaurant and Catering 2014, 2015 and 2016 Best Contemporary Australian Metropolitan Restaurant of the Year and 2014 Best Wedding Venue of the Year. This adds to the companies previously received 20 local SA Restaurant and Catering Awards, two inclusions in the SA Restaurant and Catering Hall of Fame 2006, 2010, and national catering recognition with the Australian Restaurant and Catering 2008 National Caterer of the Year and Events Australia 2011, 2015 and 2016 Best Achievement in Catering.

Blanco Food and Events currently employs over 100 professional and highly skilled supervisors, co-ordinators, chefs, kitchen and wait staff to meet the needs of specific events. Our qualified staff are specifically selected by us to allow Blanco Food and Events to provide a consistently high standard of service to our clients. Supporting the operations team are experienced management and commercial executives.

Our mission is to deliver a memorable experience.

Our aim is to go beyond the expectation of both our clients and our guests and have people talking for days. The fact that around 90% of our business comes from referrals is testimony to this.

As a leading local food business, Blanco Food and Events understands their role in developing a strong industry in South Australia.

Blanco Food and Events is an active member and supporter of the Adelaide Convention Bureau, Business SA, Brand SA and the Restaurant and Catering Association.

Blanco Food and Events is behind a range of food businesses, which demonstrate the diverse capability of a modern forward thinking caterer.

Our operations include Blanco Catering, Botanic Gardens Restaurant, Cafe Fibonacci, Simpsons Kiosk, Sanctuary Adelaide Zoo Function and Event Centre, Alere Restaurant and Function Centre, Flinders University and industrial catering operations at Hardy's Reynella Winery, Symbion and the Hilton International Hotel.






Steve Blanco - Director

Blanco Food and Events

Steve's formal training began at Regency Park College and continued through an apprenticeship across Adelaide's Pasta Palace, Stonyfell Restaurant and the silver service Drumminor Restaurant. This gave him a practical grounding in all facets of kitchen operations.

After 2 years at the Adelaide Hilton and 2 years at the Cairns Hilton, Steve returned to Adelaide and Blanco Food and Events. With the recent expansion of Blanco Food and Events, Steve has taken on a managerial position, looking after the back of house and finance management but still retains a hands-on role to ensure that the high standard of quality and service remains.

Christopher Horner - Director

Blanco Food and Events

Christopher has a Business Management Diploma and over 30 years experience in hospitality, Christopher brings a wealth of expertise from restaurants, cafes, hotels, major event catering and corporate contract catering.

His front of house experience has been essential to the skills imparted to all staff of Blanco Food and Events team and is responsible for the front of house management and marketing of Blanco Food and Events.