Getting To Know Emily Mason

Emily MasonMeet Emily Mason. Currently the Sales and Marketing Manager - Museums Victoria with Restaurant Associates she makes a great cheeseboard and could also make a balloon animal to decorate it with. This motivated Event Professional knows the value of hard work and isn't afraid to try new things and go the extra mile to make someones vision become a reality. Join us as we get to know another fabulous Event Pro, Emily Mason...  

Give us a snap shot of your career to date.

I got my first taste for the excitement of events when I accepted an internship in London for an amazing company, Gumball 3000. They organise a yearly car rally across Europe- celebrities and high-end corporates drive the most fantastic cars from city to city where they have a celebratory party in each. Being a part of organsing such a huge event was beyond exciting. I found the high level of coordination required challenging and exciting and I fell in love with the ‘outside of the box’ thinking that needed to be applied.
I came back to Melbourne and instantly started applying for jobs in the events industry.
I landed a role with EPICURE as an Event Sales Executive at The Centre Ivanhoe. This beautiful art-deco building in the northern suburbs is where I started selling and coordinating all kinds of incredible events including weddings, gala dinners, charity events, conferences and more. After 2 years I was looking for the next challenge and took the Event Sales Executive role at Melbourne Museum with Restaurant Associates. The next opportunity came only nine months later when Restaurant Associates also won the contract for Scienceworks and Immigration Museum- they required a Sales and Marketing Manager to be across all three venues and I jumped at the chance. 

The most memorable event you have worked on and why?

The most memorable event that stands out to me is an incredible Indian wedding I sold and coordinated. This beautiful couple had family flying into Melbourne from India and they wanted it to be an authentic experience for all their guests. They wanted it be a traditional Indian wedding from the ceremony, to the menu, all the way down to the last styling detail. This was not something I had done before but was committed to getting it right. We created a custom menu which all the guests LOVED! For the ceremony we had to set up a large Mandap (a temporary platform set up for religious ceremonies) and organise a traditional smoking ceremony- all went perfectly! It was so exciting to do something I had never done before and for it to be an enormous success. The couple were so grateful and so happy- that is why I do events! 

What did you ‘learn the hard way’ when planning an event?

I learnt the hard way that you should always expect the unexpected! You can plan an event down to its very last detail, but you need to be flexible when the unexpected happens. We were throwing a large cocktail event in our Main Foyer and an hour before guest’s arrival, the band called to say they couldn’t make it due to bad weather! The band from the event that day were just packing up ready to leave and we convinced them to stay for the evening event!      

What are three personality traits that are required to succeed in the events industry?

I think you need to be personable, positive and focused.

If you could share one piece of advice to those starting out in the industry what would it be?

Take every opportunity you can! When starting off in this industry you want to build up your experience as much as possible- put your hand up to work at as many different events as you can and go to networking functions to better you knowledge about the industry. 

What song always gets you on the dance floor?

Anything Taylor Swift!

If you could plan an event anywhere in the world where would it be and why?

I would love to plan an event in New York at the Natural History Museum. I love having events in Museums and the opportunity to do it at one of the most popular ones in the world would be incredible.

Favourite type of food?

Our wonderful Head Chef’s kohlrabi, pea & haloumi fritters with truffled honey is my absolute favourite thing right now.
My favourite type of food changes all the time as I am a real foodie. Right now I am loving Vietnamese- cannot pass up a bowl of pho. 

How would your friends describe your job?

My friends describe my job as a ‘party’ which is definitely not accurate! I think they are under the impression I stand around drinking a lot of champagne and not much else! I love my job so I tend to talk about all the exciting things and leave out the stressful parts when chatting with friends.    

Describe yourself in two words?

Dynamic and Motivated.

How do you unwind after a big event?

Wine and bad reality tv allow me to switch off after a big event.

Words to live by?

The harder you work, the luckier you get

Where do you go for creative inspiration?

Instagram is an amazing tool to use in the events industry. It is full of inspiration and new ideas!

Favourite restaurant?

I am loving Paper Plate right now- I am all about Vietnamese cuisine.

When entertaining at home what do you cook?

I make a great cheeseboard. A skill I am very proud of.

Best event you’ve been to as a guest?

Diner en Blanc – we hosted this amazing event on the plaza outside the Museum and I got to attend!  This event is worldwide and occurs across all six continents! Guests come dressed in white to enjoy quality food, wine and the most electric atmosphere I have ever experienced. Everyone was there for a great time!

What do you prefer, cocktail party or sit-down dinner?

I love a sit-down dinner- I can rest my feet as delicious meals are brought to me.

What is your ideal holiday destination?

New York- there is always so much to see and do! I been a few times but still have so much more to tick off my New York to do list. 

Best fashion tip?

The colour black never goes out of fashion.

What’s your drink of choice at an event?

Prosecco every time.

Favourite party theme?

Night at the Museum of course!

It’s event day - heels or flats?


Who would you love to invite to dinner (past or present)?

Taylor Swift

Best event styling tip?

The colour black never goes out of fashion.

What is your best party trick?

Balloon animals

Why do you love your job?

I love the idea that I am helping people- working so hard to make someone’s event go perfectly to plan is the goal. Helping someone’s vision become a reality. When you receive that positive feedback after an event is done, it is why I get up in the morning.  

If you weren’t working in events what would you do?

I honestly cannot see myself doing anything else!