Simon Gloftis

The Path

At Hellenika, Simon Gloftis is the owner; at SK Steak & Oyster in Brisbane, he is chef/owner. Those roles place him on both the business and kitchen sides of the pass, with control over standards, pace and the way a room presents itself. The two restaurants sit as evidence of a career built around ownership, not delegation: a working position shaped by consistency, repetition and an eye for what a restaurant owes its diners.

The Work Today

Ownership changes the work. In Hellenika and SK Steak & Oyster, Simon Gloftis is responsible not only for the food, but for how the dining room functions as a whole: the timing, the tone, the expectation set before the first plate lands. That kind of role demands more than cooking. It requires a steady hand on detail and a clear view of what regulars and first-timers are buying when they walk in.

Signature

Crab and Truffle soup is among Simon Gloftis’ signature dishes. The pairing tells you the register immediately: rich, direct, composed around ingredients with strong natural pull. As a signature, it shows a kitchen working with familiarity but aiming for a sharper finish, where comfort and luxury are placed in the same bowl without excess noise.

In Their Words “This is a restaurant for people who love to eat at restaurants.” The line is direct, and that is the point. It frames the room as a place built for diners who value the full restaurant experience: the ordering, the service, the pacing, the return visit. It is less about rhetoric than about audience, and about knowing exactly who the room is for.

FAQ