Simon Ford

The Path

Private service can be a return to fundamentals: timing, discretion, consistency, and the ability to work cleanly across different formats. Simon Ford is private chef and catering/events chef at Marefold, working in both one-to-one service and event settings. In his own words, that return to the trade has sharpened the work rather than softened it: "I eventually fell back into my trade as many do, however, nowadays, I can’t see myself doing anything else. I love my craft and have never enjoyed being a cook as much as I do now."

The Work Today

The brief at Marefold spans private-chef duties and catering/events service, so the cooking has to hold across pace, scale, and delivery. Seafood sits within that range, and Ford is clear on the category’s flexibility: "But pretty much all seafood works just as well. Anything from fresh Flathead to Squid."

Signature

Simon Ford's signature dishes include Barbecued abalone and rosemary butter brioche with lime mayo.

In Their Words “I eventually fell back into my trade as many do, however, nowadays, I can’t see myself doing anything else. I love my craft and have never enjoyed being a cook as much as I do now.” “But pretty much all seafood works just as well. Anything from fresh Flathead to Squid.”