Sydney chef Simon Sandall has been immersed in the restaurant industry for more than 35 years, working at high-profile establishments across the UK and Sydney.
Simon’s career began at England’s Warwickshire College, where he trained in traditional European culinary techniques. This extensive training secured him work within a number of restaurants around England – he’s donned his chef’s hat at The Ritz London’s Ritz Club, Les Ambassadeurs Club London, The Swallow Royal Hotel in Bristol, and the Brownsover Hall and Grosvenor Hotels in Rugby.
