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Sydney chef Simon Sandall has worked in the restaurant industry for more than 41 years, across high profile restaurants in both Sydney and London.
Simon began his career attending South Warwickshire College in England where he trained in traditional European culinary techniques. He progressed to restaurants including: The Ritz Club in the 
Ritz Hotel, London; Les Ambassadeurs Club, London; Swallow Royal Hotel, Bristol; The Brownsover Hall Hotel and the Grosvenor House Hotel, both in Rugby, England.

In 1995 Simon immigrated to Sydney, Australia, where he was employed at The Sydney Opera House at both The Harbour Restaurant and Bennelong Restaurant, working with chefs Andy Turner and 
Michael Moore.

In 1999, Simon joined Matt Moran as the Head Chef of ARIA Sydney. He acknowledges Matt and the team at ARIA as a huge inspiration and credits this busy restaurant environment with teaching him to 
achieve quality and consistency to an impeccable standard. After managing the kitchens of Matt's flagship restaurant ARIA, Simon established ARIA Catering, the resident caterer at The Sydney Opera House. He went on to become Group Executive Chef, leading the kitchen teams across the MorSul (Moran and Sullivan) group, now Solotel, which included Aria Sydney and Brisbane, Aria Catering, Chiswick, Chiswick at the Gallery, Opera Bar, River Bar and North Bondi Fish.

Although he has been inspired by many people along the path of his career, Simon maintains that his continued enthusiasm and energy for his work comes directly from the industry itself. He has won many awards for excellence, including gold medals from both the Torquay International Festival of Food and Wine and The West of England Salon Culinaire.

In June 2018, Simon opened the doors to Boronia Kitchen, in Hunters Hill. Created for the local community, the contemporary eatery serves home style food from the open kitchen using the absolute best produce from Australia's air, ocean and land. In 2021, Boronia Next Door opened, offering a private dining and event space adjacent to the restaurant.

In 2022, Boronia Catering was launched, providing a complete event catering service to Sydney and regional NSW. In 2025, the business evolved into Catering by Simon Sandall, a more personal expression of his passion for food and hospitality. The new name reflects his hands on approach and signature style, creating warm, memorable dining experiences shaped by quality produce and genuine service.

Alongside his catering ventures, Simon also established Sandall and Co., a hospitality consultancy that allows him to share his experience with others in the industry. Through this work, he mentors and supports both new and established businesses, offering guidance on everything from kitchen operations and menu development to staffing and brand strategy. It's another way for Simon to give back to the industry that continues to inspire him every day.

In 2026, Simon takes on the most significant undertaking of his career, leading the food and beverage offering within one of Sydney's major new cultural precincts. He regards it as a profoundly humbling honour, carrying a sense of responsibility beyond any restaurant he has run before, and an opportunity to leave a genuine legacy through food, for the community to enjoy for generations to come.