Get delicious recipes like this from Home Cooking Made Easy.
Although just 30 years old, Simon Sandall has been in the restaurant industry for 15 years. He attended South Warwickshire College for three years where he studied traditional French technique.
Simon has worked in many restaurants including: The Ritz Club in the Ritz Hotel in London, Les Ambassadeurs Club also in London, Swallow Royal Hotel in Bristol, the Brownsover Hall Hotel and the Grosvenor House Hotel both in Rugby. He also spent time in Greece working at the Cactus Restaurant as Chef de Partie for two years.
Simon was awarded various medals for excellence, including gold medals from both Torquay International Festival of Food and Wine and The West of England Salon Culinaire.
Simon then decided to travel to Africa, where he bought himself a 1971 Chevy and drove it around the south of Africa. He then hitched his way through central Africa, taking in the various styles of cooking and produce along the way.
Simon eventually found his way to Australia and found work as a Sous Chef at the Sydney Opera House at both the Harbour Restaurant and then at the Bennelong Restaurant with Andy Turner and Michael Moore.
Simon was approached to work as Head Chef at Aria by owner Matthew Moran and commenced six weeks before it opened in 1999.
Hi Simon, not sure whether you will check this but i saw you at Centennial Park last month at the Relay for Life, where you had a cooking deonstration I unfortunately misplaced the recipes, any chance I can obtain them? especially the lamb mince pizza thing! thanks!
Hey Chef Simon, i'd like to smell your big tuna! hehehhee How are you Chef? I'll call you soon... Carlos
hello chef simon, this is funny fun boy here. are you at the opera house. (chef@manlygrill.com.au) doug.
hi simon Its your bro here .Can i have the roasted lamb rack with mushrooms and gremolata pleas. next time im in sydney. thanks matt
Hi simon,
If I come down under, will you then cook for your old body. Dansih friend 4ever Morten
Hi morten, mate i would love to cook for you, its been a while buddy. call me at the Sydney Opera House. thats where i hang out these days