Boasting over nineteen years of extensive catering experience, the Simon Ekas Catering story is one of pride.

We are an experienced high end catering company with a commitment to providing contemporary, innovative and seasonal menus. Flexible and bespoke in our approach, we consistently deliver a start to finish service that sets industry benchmarks in event catering. We have long standing relationships with a diverse range of esteemed clients who span Sydney’s North, East and beyond. 

Whether it be for a social gathering, corporate event or wedding we aim to connect our clients to their dining experience in the same way ingredients are connected to food, creating a backdrop to life’s most memorable occasions. 

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Our Team

Simon Ekas

  • Simon Ekas’ chef apprenticeship commenced at Radio Cairo on Sydney’s North Shore and completed at The Boathouse, Blackwattle Bay where he stayed on to develop his skills from 2001 to 2003. It was here, working under head chef Yvan Meriner that Simon developed his passion for seafood.

    After a stint at Bistro Moncur Woollahra, Simon was called back to Sydney’s North Shore not far from where he began his cheffing journey. In 2003 he became head chef of Bistro Loco, Neutral Bay. Loco fast secured a reputation as a neighbourhood restaurant staple.

    Taking a break from restaurant hours and the confines of a small kitchen Simon departed Loco for a trip overseas. It was here, on a train somewhere between Vienna and Croatia Simon Ekas Catering was born.

    Not afraid of mixing the traditional with the innovative, Ekas and his team have come up with their own signature style. The importance Simon places on quality produce is evident in all the Simon Ekas Catering menus. His passion for food translates to his team, the table and ultimately the palate.

    Setting industry benchmarks in catering, Simonand his experienced team strive to establish a refined start to finish service. Believing food contributes to connection and has the ability to provide a perfect backdrop to celebrate life’s special moments the Simon Ekas Catering team take great care and commitment in providing innovative, seasonal menus, always maintaining integrity of the products they work with.

    Pursing excellence in both his food and team of staff Simon seeks to connect clients to a dining experience in the same way ingredients are connected to food. Be it innovative presentation, integrating a clients particular favourite flavours or theming a menu to an event, the Simon Ekas Catering team thrive on working with their clients to ensure every event, no matter how big or small meets the client and their guests’ needs. This assured and experienced level of service from the planning stage through to event execution ensures a memorable event for both clients and their guests.

Amber Byrnes

  • With more than 12 years’ experience in the marketing and communications space, working with renowned Australian and International brands such as Logan Wines, Sony Music and David Jones, Amber brings a wealth of experience to Simon Ekas Catering.

    Amber’s expertise, coupled with her passion for food and customer service, positions her perfectly in her role as General Manager. From the moment a client first enquires through to the last dish being washed, her unwavering commitment to excellence can be seen in every aspect of the business. Amber is proud to lead a team that offers a flexible and tailored approach, united in their mission to provide exceptional catering that enhances life's special occasions.

Rob Hodgson

  • Bringing over 25 years of restaurant experience in the UK, France and Australia to his role as Executive Chef at Simon Ekas Catering, Rob is always striving to bring new ingredients and flavour techniques to his role.

    Having worked at renowned Sydney restaurants including Merrony’s and The Boathouse Blackwattle Bay his vast and varied experience and knowledge is a great asset to our team. Prior to coming on board with Simon Ekas Catering seven years ago Rob was head chef at Bayswater Brasserie and French Bistro La Grande Bouffe.

    Delighting in offering the best possible dining experience to our clients Rob loves the challenge of cooking in remote locations like country paddocks and making the impossible possible! Be it cooking for 10 or 1000 Rob uses his experience to deliver impeccable service for our clients.

Ruddy

  • Known for his energy and cheekiness, we often say Ruddy is the glue that sticks the SEC team together. We are delighted Ruddy has been in our team for over six years.

    Growing up on the multi-cultured island of Mauritius Ruddy was always fascinated by diverse cuisine. At 17 Ruddy started his apprenticeship at Royal Palm Hotel (Mauritius) and then decided to pursue higher studies in hospitality abroad.

    After moving permanently to Australia Ruddy worked at Bistro Moncur, Woollahra with renowned Chef Damien Pignolet before moving to the iconic Paddington bistro Flinders Inn to work with internationally renowned Chef Morgan McGlone.

    Drawing on his Mauritian heritage Ruddy is attracted to fusion African, Creole, French and Asian flavours. We love how this brings complexity to our menu items. Drawn to the diversity of a kitchen specialising in catering, Ruddy loves how no two days are the same. In catering there is always a new dish to cook and a new venue to attend, this suits Ruddy’s high paced energy.

    Ruddy has mastered many aspects of the kitchen at SEC and likens the kitchen to an intricate puzzle. Everyone’s role is critical to daily production. This understanding contributes to Ruddy’s strong leadership skills “A commercial kitchen can be a fast paced and challenging environment to work in. Both mentally and physically. The hustle and bustle is addictive. At SEC we always work to be a full box of puzzle pieces”.

    “I feel honoured to be part of the SEC Chef leadership team. Together we are always striving to produce standout event catering. Working within a team with a common goal builds a great sense of team work and brings a group energy that allows me to continue to learn whilst passing on my experience to trainee chefs’.

Nick

  • Chefing for 23 years Nick brings a wealth of knowledge to the SEC team. Born and raised in Sydney, Nick started his career in restaurants working at the renowned and perennial favourite Longrain, Bel Mondo, Otto, Onde and like Simon and Rob, Nick did a tenure at Boathouse Blackwattle Bay! 

    For Nick the whole is greater than the sum of the parts. "Catering is like a game of tetris – lots of pieces of a puzzle coming together to deliver the best. Working at Simon Ekas Catering I value how everyone contributes to every job that goes out. Collaboration is the key to our team’s success”.

    Thriving on interacting with clients Nick enjoys the gratification gained when contributing to our clients special events. To be in our clients home is a privilege. Producing a product people appreciate is what drives me’.

    A lover of jazz music Nick sees his job a little like a jazz ensemble. Starting each day in a kitchen full of raw ingredients and ending it with a finished product on the plate is like making good music. Each instrument plays a roll and if it’s missing, the melody isn’t quite the same!

Shireen

  • Shireen has worked in many different genres of the industry; from fine dining, casual dining, cafes and now catering. This varied experience brings diverse knowledge to our team. Shireen is driven and determined in her role of running an offsite corporate kitchen for SEC. Committed to providing our clients with innovative dining experiences in line with their brand.

    Shireen’s passion for food stems from a childhood steeped in cooking. ‘My fondest memories are of standing on a chair as a child helping my mum and grandmother bake delicious treats. They taught me the craft of creating dishes from ingredients grown in the garden. This foundational experience is where my passion for using the best ingredients began. Being a chef has given me incredible opportunities to work alongside talented people. I am passionate about creating amazing dining experiences using the incredible produce we are so lucky to have in Australia’.

Melody

  • Melody started her Event management journey at the Tearoom QVB, where her passion for everything weddings began. Working at the Wharf Restaurant at the Sydney Theatre Company, then moving on as Venue Manager at one of Sydney’s most spectacular and historic sites - Gunners Barracks. Melody brings over 20 years of hospitality experience to our team, from corporate hotel services to major event planning and weddings.

    As a valuable member of the Simon Ekas Catering team for over 5 years Melody had proudly assisted hundreds of couples with planning their special day. It’s safe to say there is not much Melody doesn’t know about a wedding!

    Not limited to just weddings, Melody is renowned for applying her experience to all private events at Simon Ekas Catering, “Having worked at SEC for over 5 years I firmly value my client relationships. I feel honoured to have gotten to know our loyal clients so well; assisting with marriages, birth celebrations and many special family occassions. Working one on one with a client to celebrate life’s special moments, be them big or small, happy or sad, is something I feel privileged to be a part of every day”.

Tash

  • Tash brings a fresh energy to our team. A strong eye for detail, client focused and always willing to go the extra mile Tash has a passion for food; in particular sweet treats. She’s the first to raid the pastry fridge in our kitchen and has earned her title of Chief Officer of Pastry section Quality Control.

    With a strong eye for detail, client focused and always willing to go the extra mile Tash is a valuable member to the SEC team. Her ‘can do’ approach focuses on providing her clients event management solutions that meet their varied budgets and needs.

    “I love interacting with the varied corporate clients of Simon Ekas Catering. I enjoy being the first point of contact for our events and I’m committed to providing the best experience our company has to offer’.

Adam

  • With over 35 years of hospitality knowledge and customer service experience, Adam through his role as SEC Corporate Events Manager thrives on helping corporate businesses to provide outstanding meeting and event experiences to their external and internal clients.

    Having worked with SEC for over 15 years in his Corporate Client Experience Manager roles at top corporations Adam is thrilled to be on part of the SEC team. “I have always admired the experienced and professional catering service that Simon Ekas Catering offered my clients when I was working in the corporate sector. To now be working within the business and being part of the inception of events is a fantastic addition to my hospitality cachet. I am always striving to lead by example, find creative catering experiences for our clients and improve already existing practices”.

Ivan

  • Armed with a sense of adventure and love of food Ivan moved from Slovakia to London in 2010 and worked in British restaurant St Johns Tavern. Here he was lucky enough to train on the job in a restaurant inspired by European bistros and tavernas. Committed to innovation, freshness and organic produce this catapulted Ivan’s passion and commitment to sourcing quality ingredients. Ivan then worked at The Lady Ottoline as Chef de Partie at Princess Ottoline before moving to Australia.

    Ivan arrived in Sydney on a Saturday and by Monday was working at the pass of Nicks seafood! Having not grown up with seafood Ivan was immediately hooked! His passion for seafood remains today.

    Working under Jonathan Ingram at Verandah for 3 years Ivan went on to work closely with and be mentored by Cyril Miletto. A valued and trusted relationship that Ivan believes cemented his commitment to cheffing. Creating standards that taught him the value of nurturing relationships in the kitchen.

    Now drawn to the dynamic challenges of catering, Ivan finds fulfillment at SEC, where each day brings new opportunities to showcase his strengths "My passion for food is what drives me, but I also relish the behind-the-scenes aspects; crafting menus with quality ingredients, communicating with people and cultivating strong client relationships," Ivan explains. "For me, relationships are key. When

    you go on jobs and meet with clients, they sense our team’s passion. We come into their homes and have a chance to contribute to special moments in their lives”. Passionate about creating positive environments, whether within the kitchen where he believes in fostering individual creativity and personality, or at events where he contributes to making each occasion special and memorable, Ivan aims create a positive ripple effect.

Edy

  • Having been part of the team since 2018, Edy is an esteemed and experienced staff member in our team. Edy values his ongoing relationship with SEC's varied corporate and private client list. “At SEC we are grateful to have a loyal clientele. Working at SEC for over five years allows me to visit the same corporate spaces and private homes; you get to know your clients. This has allowed me to grow in my role. It has given me confidence to experiment with my training and skillset and I am proud to be part of a team that is renowned for producing standout event catering”.

    Whilst Edy likes to draws on his Indonesian heritage when contributing to the menu writing process, Edy’s firm menu favourite is the Riverine 1kg bistecca. He believes it makes the perfect shared main course dish, bringing both flavour and wow factor to the table!

Deekshay

  • Working with the SEC team for over five years Deekshay commenced his employment as a kitchenhand. It was here his passion for cooking and food really developed. Often the first to put his hand up for the more challenging jobs Deekshay has combined his practical, hands on kitchen experience with a Commercial Cookery degree demonstrating an eagerness learn and extend himself.

    “I’m grateful Simon and Rob acknowledged my interest in cooking and took me under their wing. There is always something new to learn, I love the variation catering brings. Different spaces, different menus. I’m fortunate to work in an environment where I am encouraged to continually extend myself”.

Millee

  • SEC Chef, Specialising in Pastry. Leaving school in 2014 to pursue a career in pastry, Millee was mentored by SEC Chef Shireen. Coming full circle the two have returned to work together at SEC and we couldn’t be happier to have them both!

    Whilst studying at TAFE Millee worked in a patisserie as a kitchen hand. The owner quickly spotted her potential and Millee was snapped up as an apprentice. Working for 5 years to hone her craft, Millee then moved to award winning Ganache Patisserie in Castlecrag. Whilst here, she developed a love of cake decorating and ran a side hustle on the weekends which allowed her to develop her own signature style in decorating.

    Broadening her skillset Millee moved into commercial kitchens to expand her horizons and then returned to pastry with a role at Mischief prior to coming to SEC.

    Holding her own in the kitchen as a skilled all rounder, Millee loves the challenge of pastry. “I love the science and algorithm behind pastry. The whole is always more than the sum of the parts. I enjoy the challenge it presents”.

Emerson

  • Emerson has proudly been part of the SEC team for over 8 years. As our resident barista Emerson’s role is vital to the team, particularly in the mornings!

    Starting out as a kitchen hand Emerson has made his way up the pass. Knowing the intricate workings of a kitchen from the ground up make Emerson a valuable member of our team. His favourite dish on the Autumn menu is the Chicken Saltimbocca, wrapped in prosciutto with parsnip puree. His claim to fame? The famous SEC mash! If ever it comes off the menu we always get special requests for this velvety side dish! Don’t try and quiz Emerson for the recipe, he holds the amount of butter and cream close to his chest!

Jackson

  • Jackson views cooking as an extension of himself. Providing an avenue to express his favourite personal flavour profiles he is the SEC tortellini specialist and is revered amongst our team for making up to 1200 tortellini in a day! His favourite is the roasted red onions, pecorino, thyme, pine nut and burnt butter tortellini.

    ‘I am proud to be part of the Simon Ekas Catering team. To train to be a chef in a team where I am given the opportunity to be pushed beyond my comfort zone, whilst still in a supportive environment is something I am very proud to be a part of’.

    When Jackson isn’t cooking he is rock fishing. Hoping for holy grail catch of the day - which he will probably turn into a seafood tortellini!