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Amway China Leadership Seminar 2017 at Luna Park Venues

Released by Luna Park Sydney Venues on Tuesday, 14 March 2017

Amway China Leadership Seminar 2017 at Luna Park Venues

When one of the world’s largest direct selling businesses, Amway China, held its annual Leadership Seminar in Sydney this year, Luna Park Venues opened every door in its famous park to host thousands of delegates for dinner and entertainment in the spectacular harbourside location.

Luna Park Venues worked closely with the Turning Point Group during the thirteen day seminar, one of the largest business events in Sydney, to host over 8,000 delegates at dinners throughout the venue on four nights in January, with approximately 2,000 delegates at each event.

Turning Point Group and Luna Park Venues provided a comprehensive and fun-filled entertainment schedule, including a number of unique event add-ons starting the moment delegates made their way to Luna Park, travelling across Sydney Harbour on a first-class Captain Cook Cruise, to be greeted by Amway China branded showtime performers.

Entertainment was made particularly spectacular with Luna Park’s panoramic views as backdrop, featuring the iconic Sydney Harbour Bridge, Sydney Opera House and city skyline. Staged throughout the event, waterfront entertainment included dancers, water jet performers and spectacular Tall Ships sailing along Luna Park’s shoreline with spotlights on acrobatic performers in the rigging, plus fabulous fireworks to dazzle the guests. There was also private access to the vast array of rides and games throughout the Park.

Turning Point Managing Director, Peter Pecotić commented, “Working in collaboration with Luna Park Venues on the Amway China event was an absolute pleasure. The Luna Park Venues team absolutely understand business events, they were flexible and didn’t shy away from our big ideas.  The impact of the stunning Sydney harbour views and the Park’s unique charm gave our international guests the most authentic, mesmerising and joyful experience. We look forward to many future collaborations”

Held across 10 of the 13 unique multipurpose waterfront venues including the Big Top, Crystal Palace, Palais and Sonar; Luna Park Venues designed a unique and comprehensive package that included their experienced events team, extensive stage lighting, audio visual production and furnishings as well as the gourmet food and beverage.

Amway delegates were treated to a seafood platter entrée of fresh produce including Balmain bug, lobster, tiger prawns, scallops and green lip mussels. The popular main course included a slow roasted Tarra Valley sirloin, lemongrass & lime leaf marinated Tasmanian salmon and Red chilli spiced Thirlmere chicken drumsticks, all served with stir-fried vegetables and rice.

Coordinating an event of this scale ensured the Luna Park Venues team had to maintain a flexible and highly responsive approach, adjusting requirements throughout to achieve the very best outcomes for the client. Aside from wet weather considerations and budget limitations, the Luna Park team’s main challenge was to ensure each of the 2,000 guests, spread across all venues and indoor and outdoor locations, enjoyed a universal experience, including views of the fireworks and after dinner entertainment on the harbour. To accomplish this, all venues and services had to be streamlined and coordinated to see dinner finish at the same time.

Luna Park Venues General Manager, James Granter commented, “The Amway China Leadership Seminar was an incredible opportunity for Amway delegates to experience Sydney’s stunning city and all we have to offer. Hosting four faultless dinners at Luna Park, complete with entertainment right on the Sydney Harbour was truly a unique sight that couldn’t have been curated at any other venue. 

“The Amway Dinners have set the scene for 2017 and we’re excited to see what we can do to further exceed expectations and push the limits when it comes to incredibly planned, implemented and staged events,” said Granter.

Luna Park Venues internationally renowned head Chef Mark Taylor led his crew of 36 chefs and 102 kitchen staff each night to prepare and deliver the three-course dinner.  It took some 160 waiters and function supervisors to serve under the supervision of six event managers and six venue supervisors along with dozens of security staff and cleaners.