Darren Simpson - Darren studied and began his career in Northern Ireland where he was born. Within two years of landing his first job, Darren was named UK's Young Chef of the Year. At 21, he was and still is, the youngest ever winner of this prestigious annual award open to all UK chefs under the age of 25.

From 1992 to 1999, Darren has trained and worked with some of the greatest, including Paul Rankin's Michelin-star Roscoff (Ireland), Albert Roux's Le Gavroche (London), Sally Clarke's (London), Bibendum (London), as joint Head Chef of the acclaimed River Café (London), and Head Chef at Sir Terence Conran's Sartoria in Saville Row (London).

In 1999, Darren was head-hunted to become the Head Chef of Aqua Luna Bar and Restaurant at Sydney's East Circular Quay. Having received several great reviews in its first 8 weeks, acclaiming Darren's food as “dynamic” and “big-flavoured”, together with its prime location on Circular Quay, Aqua Luna was the optimum spot for Darren to showcase his knowledge of fine Italianate cuisine.

Simpson dares to ‘keep it simple'. His culinary principle revolves around the unyielding belief and respect of delivering an experience to his customers. His dishes are personally designed to reflect the freshest variety of Australian seasonal produce. The irony of an Irish born lad that creates Italian inspired pieces is simply inspiring to see and most importantly, taste.