Brigid Kennedy is an expert chef, established catering and events director and successful author.
New Zealand-born, she trained at the well- known Cordon Bleu Institute in London, and La Varenne, Paris. She owned and ran a catering business in London, then became a personal chef to the rich and famous as they cruised the Caribbean and Mediterranean.
In Sydney, Brigid owned and operated the successful Simmer Café in Potts Point for 3 years before setting up Simmer Catering and Events in 1996. She has been Managing Director of Simmer on the Bay, Walsh Bay, since 2005, and has recently embarked on a new venture in the Southern Highlands, The Loch, for weddings and farm stays.
Brigid has also written two books, Small Food and All Fired Up, and is working on a third. Slave to Flavour. She teaches regularly at a number of cooking schools, and is widely respected as an inspired creator of memorable events.
" Walsh Bay is an excellent location for business. It is already well-established as a leading arts centre , with huge potential for restaurants and commercial businesses. By working together, we can get the message out to the world ....."
Simmer on the Bay
T: (02) 9247 2457
M: 0411 511 244