OUR STORY

Lava Salt Consulting started with the sole purpose of food and food alone! We bring together an interactive community of culinary professionals and foodies alike, connecting them through personalised consulting, chef services, recipe sharing and cooking together.

Lava Salt Consulting was started by Chef Sebastian Simon, a well-known culinary consultant, a Masterchef, and a Chef instructor at the prestigious Le Cordon Bleu, Melbourne. He has over 23 years of culinary experience and expertise in indigenous cuisine, street food, molecular gastronomy, vegan and French fare.

WHAT WE BELIEVE IN?

VALUE YOUR SKILLS

VALUE YOUR PRODUCE

VALUE YOUR RELATIONSHIPS

Mission

OUR MISSION

To live by the code of creating good food while making it better for everyone and to help other food enthusiasts thrive and grow their knowledge in the hospitality industry. And to achieve their goals by making great memories for the taste seeker.

OUR VISION

To make Lava Salt Consulting a one-stop destination for people with culinary interests to discover, enable and embrace the best chef skills.

vision
vision

OUR VISION

To make Lava Salt Consulting a one-stop destination for people with culinary interests to discover, enable and embrace the best chef skills.

RAOKMELBOURNE

RaokMelbourne began as a small seed planted in Sebastian’s heart to share kindness throughout the city of Melbourne. The idea was to use his cheffing skills and cook a meal for a random person every day of 2017. The hope was to encouraging individuals and groups to practice kindness in their everyday life without expecting anything in return.

76

COMPLETED PROJECTS

5

YEARS IN BUSINESS

2450

DISHES PREPARED

5 REASONS TO CHOOSE LAVA SALT CONSULTING

Here are the reasons why you need to choose us as food partners for your next project.

MY PHILOSOPHY

As a chef,  an individual also needs to have a natural innate curiosity about food and different cultures, accompanied with absolutely no fear of failure. Fear can permeate its way into your cooking. Just go for it and if you mess up, try again! it’s not the end of the world.

The success that I pride on is finding the perfect balance between being able to do and accomplish all that i wanted to do in my career and being able to find the happy medium.

Over the years one crucial ingredient in this recipe of wanting to be a top draw chef in this industry is, apart from your love for food,  a clear understanding of your motives is essential. That’s how you earn your stripes and be someone in this wide ocean of an industry.

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