Sandall & Co
VISIONARIES IN HOSPITALITY EXCELLENCE
Sandall + Co is Australia’s premier hospitality group with a team that covers all areas of hospitality – front of house, kitchen, management, marketing and human resources.
We are a brains trust of hospitality experts with a wealth of industry insight. We have more than 30 years’ experience crafting iconic venues and delivering service that is streamlined and brilliantly executed.
As a team we have worked together to create iconic and long lasting hospitality venuesWe are an innately creative and passionate team of hospitality professionals. We strive to create successful venues that not only stand the test of time but also stand above the competition.
In the past we have predicted trends and played a key role in building the success of iconic and established venues. And we continue to make our mark on the industry.
+ SIMON SANDALL - Group Chef and Kitchen Management
Simon has been putting his culinary techniques and skills into high profile kitchens across London and Sydney for over 30 years. Currently owns and operates Boronia Kitchen at Hunters Hill and also engages in consultancy for a variety of Sydney’s amazing restaurants. Previously after working in London’s top restaurants, he joined MorSul as Head Chef of Aria Sydney and later as Executive Chef across the entire Group, which included Aria Sydney and Brisbane, Aria Catering, Chiswick, Chiswick at the Gallery, Opera Bar, River Bar and North Bondi Fish. He has managed highly awarded kitchens throughout his career, receiving gold medals from both Torquay International Festival of Food and Wine and The West of England Salon Culinary.
+ KIEHYON YOO – General Management, Operations, Bar
Kiehyon’s Management career is full of Sydney dining hotspots. Mr Wong, Mejico, north Bondi Italian Food, Jimmy Liks, Tetsuya”s, Omega and Toko to name a few. Kiehyon trained at the Blue Mountains International Hotel School, which is fully accredited by the international Hotel and Tourism Training institute in Lausanne, Switzerland. His experience and roles have encompassed initial setup and construction of restaurants, through to sommelier, General Manager, Restaurant Manager, Bar Manager, Host, Licensee and has also been a part of the Merivale Management team. Kiehyon’s breadth of skill within the Sydney dining industry is seldom matched. He’s been involved in every aspect of the dining experience, thus is well trained in orchestrating the various components of a food & beverage venue and resolving the product as a whole. Kiehyon is also the co-owner of INKA Canberra.
+ Clive Morley – Marketing and PR
Clive is the CEO of SERV. Agency, a company on a mission to help hospitality businesses become more profitable through improved marketing and powerful insights.
Vastly experienced, having worked with hundreds of restaurants, from local gems to multiple hat winners, Clive understands how to apply the appropriate marketing mix in your context.
His own agency is one of the fastest growing companies in Australia with that trend set to continue as it expands overseas, now with clients in New York.
+ JANE HEININGER - Hospitality Human Resources
Jane has extensive specialist experience in Human Resources and Staff Retention, having previously held Back of House and Events Planning roles within the Aria restaurants, and setting up and managing all their staffing processes. She was the Human Resource Manager for MorSul Group, managing a total of 1200 staff members over a period of 15 years. She has a background in Restaurant Admin, having worked in London venues for several years, and has since focused on everything staff related, including developing award and payment systems, recruitment, mentoring, mediation and conflict resolution. She thrives in helping venue owners navigate and develop strong, beneficial relationships, as well as helping them create the best work culture for development, retention and performance.