Simon’s chef’s apprenticeship began at Radio Cairo on Sydney’s North Shore and was 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 the North Shore, not far from where he first started his cheffing journey. In 2003 Simon became head chef at bistro Loco Restaurant, Neutral Bay.
Simon left Loco for a sojourn overseas and a break from restaurant hours and the confines of a small kitchen. On a train trip somewhere between Vienna and Croatia Simon Ekas Catering was born.
Not one to be afraid of mixing the traditional with the innovative, Simon has come up with his own signature style. The importance Simon places on quality produce is evident in all of his menus. Simon’s passion for food translates to the table and ultimately the palate.
Be it innovative presentation, integrating particular favourite flavours or incorporating a particular event theme, Simon thrives on working with his clients to ensure that every event, no matter how big or small, meets both client and their guests’ needs, ultimately ensuring a memorable and delicious experience for all.