Simon Sandall

Simon has been putting his culinary techniques and skills into high profile kitchens across London and Sydney for over 30 years. Currently owns and operates Boronia Kitchen at Hunters Hill and also engages in consultancy for a variety of Sydney’s amazing restaurants. Previously after working in London’s top restaurants, he joined MorSul as Head Chef of Aria Sydney and later as Executive Chef across the entire Group, which included Aria Sydney and Brisbane, Aria Catering, Chiswick, Chiswick at the Gallery, Opera Bar, River Bar and North Bondi Fish. He has managed highly awarded kitchens throughout his career, receiving gold medals from both Torquay International Festival of Food and Wine and The West of England Salon Culinary.