MYLK™; aka “my little kitchen™" is not just a name.


MYLK came about when its founders, with 30+yrs of hospitality experience decided to begin a hospitality project. Disillusioned with plain food, bad service and the inexperienced investor-operator, they wanted to bring the soul back to dining. MYLK™ soon evolved into a catering and food consultancy business in 1999.

Hard work, determination, blood, sweat and tears have made MYLK what it is today.



He co- represented QLD in the nationwide restaurant competition My Restaurant Rules with MYLK™.
The show went on to become a massive hit. Televised to 52 countries in 4 years, “MYLK™” , “my little kitchen™” is now a worldwide brand & globally recognised for fantastic food & friendly, experienced service.



Fun, laughter, family, friends & yummy food.


After the show, Simon retained the name “MYLK™” & “my little kitchen™” and after consulting to various hotels was head-hunted by a New York employer as a private chef.  Cooking for Kerry Packer and socialites from New York to London, Simon’s client list is a ‘who’s who’ of business.



Simon’s time at MYLK has also seen him teaching at cooking college in the USA and hosting cooking demonstrations on breakfast TV and at various schools and events around Australia.

Arriving back in Australia to do restaurant consulting & exclusive dinner parties, Simon has recently finished a stint as Bruno Loubet’s sous chef at Baguette. The Brisbane restaurant has been awarded 2 stars (Gourmet Traveller), 17/20 (Good Life, Lizzie Loel) and one of the top places to eat in Australia (Good Food Guide).