Simon Furley – Head Chef

Originally from Bath, UK, Simon began his career in Michelin-starred kitchens across Europe before spending four years as a private chef on superyachts and luxury estates. After moving to Australia, he rose to Head Chef at Homage in Queensland, where he championed fire cooking and sustainability, earning consecutive Good Food Chef Hats.

He went on to establish The Paddock at Beechmont Estate, building it from the ground up into a hatted paddock-to-plate restaurant. Most recently, Simon led the kitchens at Rowlee and Printhie Winery, curating seasonal menus that celebrated New South Wales produce.

At Bangalay Dining, Simon brings his philosophy of “conscious cooking” — contemporary, natural food that celebrates local ingredients, minimises waste, and showcases the South Coast.

Simon Furley is Head Chef at Bangalay Dining, with a background spanning Michelin-starred kitchens in Europe, private chef work for high-profile clients, and leading hatted restaurants in Queensland and New South Wales. His cooking is contemporary, produce-driven, and deeply connected to place.