Simon Sandall – Executive Chef & Culinary Visionary Behind Sydney’s Boronia Kitchen |From ARIA to Boronia: Redefining Modern Australian Cuisine |Hospitality Consultant, Cookbook Author & Restaurant Innovator |From Claridge’s to Community: The Journey of a Culinary Leader
The Refined Soul of Sydney’s Seasonal Cuisine
In the heart of Sydney’s vibrant and ever-evolving culinary scene, Chef Simon Sandall stands as a beacon of refinement, sustainability, and excellence. With a career spanning over 30 years across the United Kingdom and Australia, Simon has established himself not just as a celebrated chef, but as a visionary who has reshaped how modern Australian cuisine is perceived, experienced, and respected. His food is not just about flavor—it’s about purpose, place, and people.
Born and trained in Rugby, England, Simon’s culinary foundation was forged in the elite kitchens of The Ritz Club, Claridge’s, and Les Ambassadeurs, where he absorbed the art of precision, presentation, and fine European technique. These early years in the heart of London’s fine-dining establishments instilled in him a deep respect for classical methods, disciplined execution, and the importance of ingredient integrity.
In 1995, Simon brought his rich culinary heritage to Australia, where he found a fresh canvas for his evolving vision. His work at the Harbour Restaurant and Bennelong at the Sydney Opera House showcased his adaptability and innovation. But it was his tenure as Head Chef of ARIA Sydney, one of the country’s most iconic fine-dining destinations, that cemented his reputation as a culinary leader. Later, as Executive Chef of the MorSul group, he oversaw multiple venues, mentoring teams and driving operational excellence across the board.
In 2018, Simon stepped into his most personal venture yet: Boronia Kitchen in Gladesville/Hunters Hill. Here, his philosophy came full circle—celebrating seasonal produce, local farmers, and community connection. With its open kitchen design, evolving menus, and relaxed elegance, Boronia Kitchen has become a hallmark of honest, ingredient-forward dining in Sydney.
Simon’s food speaks a language of simplicity with soul. Whether it’s a dish created from his home-grown herbs or a recipe refined through decades of travel and experience, each plate tells a story. His work is defined by sustainability, mentorship, and a deep love for Australian ingredients, all underscored by classical finesse.
Through Boronia Kitchen, consulting ventures, media appearances, and his own cookbook, Chef Simon Sandall continues to inspire a generation of chefs and diners alike—proving that true refinement is rooted not in excess, but in clarity, care, and connection.
Early Life & British Culinary Foundations
Rustic Roots in Rugby
Born in the historical town of Rugby, in the English Midlands, Simon Sandall’s love for food was instilled from an early age. Growing up in a household where cooking wasn’t just a necessity but an emotional practice, Simon observed his father’s rustic, home-style approach to ingredients, flavors, and storytelling through food. The family kitchen was a sacred space where seasonal produce transformed into soulful meals.
Culinary Education and Classic Training
Simon formalized his culinary aspirations by enrolling at South Warwickshire College, a prestigious hospitality institute that has produced several notable chefs in the UK. It was here that he mastered foundational culinary skills, from classical French techniques to British butchery, pastry, and sauce-making.
Upon graduation, Simon embarked on a formidable journey through some of London’s most elite culinary institutions, including:
- The Ritz Club
- Les Ambassadeurs
- Claridge’s
In these high-pressure environments, Simon honed his precision, discipline, and eye for luxury dining. Each restaurant taught him not only about perfection on the plate but about service excellence, ingredient traceability, and the deep relationship between chef and diner.
Move to Australia: A New World of Opportunity
Migration and Integration into the Sydney Scene
In 1995, Simon Sandall made a bold and transformative decision: he relocated to Sydney, Australia, drawn by the bounty of local produce, the dynamic dining culture, and a growing appreciation for international cuisine. His British culinary lineage merged with the freshness of the Australian coast, and he immediately began to reshape his culinary identity.
Simon took charge of Harbour Restaurant, one of Sydney’s prestigious waterfront venues, and then moved on to the Bennelong Restaurant at the Sydney Opera House—a national icon that demanded equal parts creativity and finesse.
Rise to Fame at ARIA Restaurant
In 1999, Simon joined forces with acclaimed chef Matt Moran, becoming Head Chef at ARIA, a landmark dining destination perched beside the Opera House. Under his leadership, ARIA became synonymous with modern Australian cuisine infused with European elegance. His tenure lasted over eight years, during which the restaurant gained multiple accolades and became a go-to venue for celebrities, dignitaries, and food enthusiasts.
Following his success at ARIA, Simon was appointed Executive Chef of the entire MorSul group, managing kitchens across multiple venues, orchestrating large-scale events, and maintaining the group’s culinary philosophy. For nine years, Simon led teams, menus, and standards across restaurants, shaping Sydney’s fine-dining narrative.
Entrepreneurial Leap: Boronia Kitchen and Beyond
Launch of Boronia Kitchen – A Dream Realized
In June 2018, Simon finally stepped into his long-held dream—Boronia Kitchen, located in Gladesville/Hunters Hill. Unlike the high-pressure luxury venues he had led before, Boronia was about community, comfort, and creativity. The restaurant quickly became a neighborhood favorite, reflecting Simon’s evolved philosophy: modern Australian cuisine rooted in simplicity, transparency, and sustainability.
Boronia Kitchen features an open kitchen, seasonal menu, and a relaxed ambiance. It caters not only to fine diners but also to families, locals, and food lovers who appreciate honest, ingredient-forward cooking. The restaurant showcases:
- Daily evolving menus based on what’s fresh and available
- Sourcing from local farmers and producers
- Elegant dishes without pretension
Next Door and Boronia Catering
By 2022, Simon expanded his culinary ventures to include:
- Next Door – A private dining concept for intimate gatherings, special events, and exclusive tastings.
- Boronia Catering – A premium catering arm providing bespoke menus and service for weddings, corporate functions, and personal celebrations across Sydney.
These expansions allowed Simon to bring his signature style to broader audiences while maintaining the personalized touch that defines his brand.
Sandall & Co – Hospitality Consulting
In parallel, Simon launched Sandall & Co, a consultancy offering tailored advice to restaurateurs and hospitality startups. Through this initiative, Simon focuses on:
- Kitchen operations
- Staff training
- Brand identity
- Menu development
- Strategic planning
He leverages his 30+ years of experience to guide the next generation of food entrepreneurs in navigating challenges and elevating standards.
Culinary Philosophy & Sustainability
Simplicity as Sophistication
Simon Sandall is a firm believer in “letting ingredients speak.” His dishes, while refined, are built on clarity, balance, and restraint. Trained in classical European techniques, Simon marries this expertise with modern Australian freshness, resulting in food that is elegant yet approachable.
His menus often feature:
- Clean flavor profiles
- Textural balance
- Seasonal vegetables, herbs, and proteins
- Japanese-inspired discipline in presentation
Champion of Sustainability
At the heart of Boronia Kitchen lies a deep commitment to sustainability. Simon’s initiatives include:
- Zero-waste cooking (e.g., turning zucchini stalks into mousse fillings)
- Sourcing locally to reduce carbon footprint
- Composting kitchen waste
- Harvesting from his own garden twice daily
His kitchen team is trained to respect every part of the ingredient, promoting conscious cooking and minimizing unnecessary waste.
Culinary Storytelling Through Travel
Simon’s travels through Greece, Africa, and South Asia have profoundly impacted his flavor palette. Drawing inspiration from diverse cultures, spices, and cooking traditions, he incorporates global elements into his food while maintaining a rooted Australian identity.
Whether it’s a Middle Eastern lamb shoulder, Greek-style eggplant, or Japanese pickles, Simon believes in sharing stories through flavors.
Publications: The Boronia Kitchen Cookbook
In 2022, Simon released “Boronia Kitchen: The Cookbook”, a 240-page hardcover that combines:
- Over 130 recipes
- Personal stories
- Ingredient tips
- Seasonal menu plans
- Photographs of dishes and behind-the-scenes moments
The book serves not only as a recipe collection but as a window into Simon’s culinary soul. It’s available at the restaurant, during events, and through exclusive online promotions.
🎓 Mentorship & Guest Speaking
Educator and Advocate
Beyond the kitchen, Simon is passionate about mentoring emerging chefs. He has been a part of programs such as:
- Tasting Success – A women-in-hospitality mentorship initiative
- Apprentice Training Programs at Boronia Kitchen
- Guest lectures at culinary institutes
He instills not just technique, but values—respect, sustainability, empathy, and resilience.
Guest Presenter at Sydney Seafood School
Simon is a regular guest at the renowned Sydney Seafood School, where he conducts:
- Masterclasses on seafood preparation
- Interactive cooking demos
- Education on sourcing and seasonal fish varieties
Media Presence & Public Recognition
Interviews and Online Features
Simon’s life and work have been featured across multiple platforms, including:
- “Where2FromHere” – An in-depth interview that covers his journey from London’s elite kitchens to his community-rooted restaurant
- WhoDoesTheDishes.com – A personality profile that explores his upbringing, philosophy, and memorable recipes
- Renae’s World – Interviews highlighting Simon’s leadership style and business acumen
He maintains an active online presence on:
- Instagram: Sharing kitchen moments, staff achievements, garden harvests, and dish inspiration
- X (formerly Twitter): Discussing food trends, restaurant operations, and industry insights
Achievements and Legacy
- Executive Chef – MorSul Group
- Head Chef – ARIA Sydney
- Founder – Boronia Kitchen
- Founder – Sandall & Co
- Cookbook Author – “Boronia Kitchen”
- Mentor – Tasting Success
- Guest Chef – Sydney Seafood School
- Sustainability Advocate
- Consultant to Hospitality Entrepreneurs
Simon’s career is a case study in evolution without ego, vision without vanity, and success with soul.
Personal Life & Daily Rituals
Simon’s life is deeply grounded in balance. When he’s not at Boronia Kitchen or consulting with clients, you’ll find him:
- Gardening at home – picking herbs and veggies for the day’s service
- Exploring farmers’ markets
- Cycling through the Sydney coastline
- Spending time with family
He believes a great chef must also live fully—taking time to appreciate the world beyond the pass and bringing that inspiration back to the plate.
Conclusion: A Culinary Life Rooted in Passion and Purpose
Chef Simon Sandall represents the evolution of what it means to be a modern chef: rooted in tradition, fluent in innovation, respectful of the planet, and deeply connected to the community.
From the grandeur of Claridge’s to the warmth of Boronia Kitchen, Simon’s story is not one of overnight fame, but of earned respect, honest food, and thoughtful leadership.
Today, as he leads his team, nurtures new talent, writes cookbooks, and builds sustainable food systems, Simon Sandall remains one of Australia’s most respected culinary figures—an example of excellence shaped by humility.
External Links & References
- Boronia Kitchen
- Simon Sandall Official Website
- Instagram: @simonsandall
- Sydney Seafood School Bio
- Interview on Renae’s World
- Who Does the Dishes Feature
From London’s Elite Kitchens to Sydney’s Culinary Heart: The Journey of Chef Simon Sandall
Chef Simon Sandall’s culinary journey is one defined by passion, discipline, and evolution across continents. Born in Rugby, England, Simon’s earliest influences came from his father’s rustic, home-style cooking. This family connection to food would later become the foundation of his philosophy—cooking that is sincere, seasonal, and soul-driven.
He pursued formal culinary training at South Warwickshire College, after which he stepped into the world of haute cuisine. His early career unfolded in some of London’s most prestigious institutions, including The Ritz Club, Claridge’s, and Les Ambassadeurs. In these refined environments, he mastered the classical techniques of European gastronomy, from French sauces to British butchery, developing a precision that would define his future work.
In 1995, seeking new horizons, Simon relocated to Sydney, Australia—a decision that transformed his career. He first led the Harbour Restaurant, then took a prominent role at Bennelong, located within the iconic Sydney Opera House. His talent quickly earned him the position of Head Chef at ARIA, Matt Moran’s flagship fine-dining venue, where he helped shape one of Sydney’s most celebrated restaurants.
Simon’s leadership extended to the MorSul group, where he served as Executive Chef for nearly a decade, overseeing operations across multiple venues. However, it was in 2018 that he truly carved his identity with the launch of Boronia Kitchen—a restaurant that mirrors his values: simplicity, community, sustainability, and seasonal creativity.
Today, with over three decades of experience, Simon stands not only as a chef but as a mentor, consultant, and advocate for sustainable hospitality. His journey is a testament to staying true to one’s roots while continuously evolving with purpose and integrity.
