Australian born Simon Gregory started his career at one of Sydney’s most iconic restaurants Catalina in Rose Bay. It was here, through the guidance of restauranteur and owner Michael McMahon and Chef Angel Fernandez where he developed a love and understanding of the hospitality industry.
After three years at Catalina, Simon moved on to work for one of the most reputable and exciting companies in the Australian restaurant business, The Merivale Group, working specifically on restaurants est. and Bistrode CBD during a big growth period for the company.
During this time, Simon was exposed to the great diversity of hospitality, working with global talent to cultivate a home grown brand.
Having worked with a number of British & Irish chefs in Australia, Simon decided to take his experience and move to the UK to further his career. Notably working for the Gordon Ramsay Restaurant group, Simon held the position as Head Chef for Boxwood Café followed by the role as Group Executive Chef overseeing all kitchens in the UK and abroad including supporting opening and established restaurants in the Middle East, US, Europe, Asia and Australia.
Following success at the Ramsay Group, Simon went on to head up the kitchens at the modern and stylish Ace Hotel in Shoreditch. The company ethos and community based social responsibility side of Ace resonated with Simon who spent time developing a weekly cooking club and food program within a school and working to support other East London based food initiatives for children and in schools alike.
Simon is currently taking Bluebird, Chelsea by storm as he adapts the Restaurant a la carte menu to sway more towards its British heritage, adding dishes such as Roasted cod, almond romesco, chorizo, parsley & olives and Roasted duck breast, pickled girolles, turnip, black cabbage & nasturtium, amongst many others that have already proved to be huge hit amongst with Bluebird customers. As well as Bluebird Chelsea, Simon now oversees Bluebird Café in White City, Bluebird London NYC and Skylon.