Simon Ford

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 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."

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