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 chef by trade, and a Culinary instructor at the prestigious Le Cordon Bleu Melbourne. He has over 23 years of culinary experience and expertise in consulting for restaurant set ups, ,menu designs and content writing. His cooking  skills have been influenced by  indigenous cuisine, street food done well, molecular gastronomy, the science in food, Indian cuisine, Australasian, vegan and classic 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.

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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.
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1. Where innovation meets Current Trends

Chef Sebastian is constantly keeping his footprint in what is current and timeless . This comes with his approach to Travelling the world and cooking with other innovative chefs and food enthusiasts in the hospitality trade. This makes him well seasoned for a reason

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2. Experience Matters

Chef Sebastian has been cooking since 1996. He is also the industry assessor for Le Cordon Bleu culinary academy. This makes his industry currency and wealth of experience a precious commodity. He will pour into your projects with the utmost respect and over 24 years of hands-on experience.

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3. It’s All about the numbers

Chef Sebastian realises that any successful business or idea can only work if it makes profitable sense. He is a numbers guy and will ensure that you will hear the truth from the get go. There is no sugar coating to having good robust financial governance.

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4. The proof is in the pudding

Chef Sebastian believes that hard work and consistency creates fantastic sustainable products. Therefore the work that gets put behind a project is monumental. This ensures a guarantee to success.

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4. It’s the A to Z approach

From the beginning to the end , Lavasalt consulting believes in walking side by side with our clients. No excuses. The clients success is our success to.

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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