Aaron Ross was born in Winchester England and spent his first six years roaming the world with his family, until moving to Sydney. He became interested in cooking at age 10, when his Mum wouldn’t buy him a cake and suggested he make his own.
Throughout his teenage years, Aaron continued his interest in cooking. At university, he began working as a food runner and kitchen hand. Although Aaron found he was not suited to university, he realised he really enjoyed the food industry.
He started as an apprentice chef at Restaurant 391 in Sydney, where he worked for just over a year. He moved to the Blue Mountains in NSW and worked at both The Mount Inn and then Vulcan’s with Philip Searle.
A short stint in London in 1996, taught him how not to run a restaurant and he was soon back in Australia, taking a position with Tim Pak Poy at Claude’s in Sydney.
Aaron had first met Tim years earlier, selling him walnuts and spending a few weeks filling in for his apprentice. After a very successful and happy period at Claude’s, Aaron knew he should move on. He had already organised work in the Bahamas when Tim was in the position to offer him The Wharf Restaurant to run. Aaron loved the idea and started at The Wharf in October 2000.
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Morgan McGlone, has always had a passion for food. His favourite book as a child was a cookbook and he would make various dishes from it - with his dad coaching him from the side. Morgan’s father was a chef and so was his grandfather.
In Year 10, Morgan was accepted for work experience in the kitchen at the Menzies Hotel. After completing Year 12, he was taken on as an apprentice chef; at the Summit Restaurant at the top of Australia Square, in Sydney. He completed his apprenticeship at CBD with Luke Mangan, before working in a succession of restaurants in Cronulla. In 1999, he linked up once more with Luke, this time at Luke’s new restaurant Salt.
In April 2001, Morgan left Salt and Australia to work as a personal chef for a family based on the east side of New York. His job entailed travelling with them to Paris, London, Cuba, the Bahamas and Bermuda.
In January 2002, Morgan and a friend started their own catering and chef agency based both in New York and Los Angeles.
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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.
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