Rob brings 25 years of restaurant experience in the UK, France and Australia to his role as Executive Chef at Simon Ekas Catering. He has worked at renowned Sydney Restaurants including Merrony’s and The Boathouse at Blackwattle Bay. He has been head chef at iconic Sydney restaurant Bayswater Brasserie and more recently was in charge of the team at French bistro La Grande Bouffe.

Always fascinated by new ingredients and flavor techniques Rob’s vast and varied experience and his knowledge and expertise is a great asset to our team.