Let's come together to make a positive impact on our planet, one meal at a time!
Simon Toohey is a talented chef and MasterChef Australia finalist known for his sustainable, plant-based approach to cooking. He gained national recognition in 2019 by finishing third on MasterChef Australia and returned in 2020 to further champion plant-based diets. His successful Melbourne-based plant smokehouse pop-up and co-founding of the Sustainable Earth Network (SEN) reflect his commitment to sustainability and zero waste.
Since 2021, Simon has hosted Channel 10’s hit show Freshly Picked, which highlights local producers and plant-based recipes, becoming a hit show. His influence goes beyond television, as he partners with major brands like Bank Australia and Hemp Foods Australia to promote eco-conscious living. With ~130K Instagram followers, Simon is a sought-after public figure for media, content partnerships, event hosting and speaking engagements.
He holds an Advanced Diploma in Hospitality Management, a Bachelor’s degree in Tourism Management, and is currently pursuing a Master’s in Gastronomy. Through his work, Simon continues to inspire sustainable food practices, influencing both viewers and the broader culinary world.
Simon is available for media and PR opportunities, TV presenting, corporate hosting and speaking, and values-aligned brand partnerships.
Talking Points
FIGHTING FOOD WASTE
Food waste is one of the biggest challenges in our food system, and Simon believes the key to tackling it starts in our own kitchens. Through foraging, root to leaf vegetable cooking, and creative reuse of scraps, Simon has developed an approach that turns what many see as waste into delicious, valuable ingredients. In a talk, he dives into the impact of food waste on the environment and how small changes can make a big difference. In a cooking demo, Simon shows practical ways to use every part of a vegetable—like making stocks from scraps or turning overripe produce into ferments—proving that waste-free cooking is not only sustainable but also full of flavour.
FIGHTING FOOD WASTE
THE FUTURE OF FOOD IS PLANTS
Our food choices shape the planet’s future. Industrial agriculture is a major driver of deforestation, soil degradation, and climate change, while plant-forward food systems use fewer resources, restore ecosystems, and increase food security. By shifting towards horticulture and regenerative farming, we can grow more food on less land, rebuild soil health, and create a resilient food system that nourishes both people and the planet. In a talk paired with a live cooking demo, Simon explores how this shift benefits our environment, showcasing delicious, practical ways to make plants the centrepiece of every meal.
THE FUTURE OF FOOD IS PLANTS
INDUCTION COOKING: THE FUTURE OF SUSTAINABLE COOKING
Gas cooking has long been the standard, but it’s outdated, inefficient, and polluting. Induction cooking is the next evolution—offering precision, speed, and energy efficiency while eliminating harmful indoor air pollution from gas stoves. It’s a game-changer for chefs and home cooks alike. In an interactive presentation, Simon explores why induction is the future, how it aligns with electrification and sustainability, and the myths holding people back. Demonstrating live through cooking how induction enhances control, improves safety, and makes sustainable cooking easier without compromising on flavour or technique.
INDUCTION COOKING: THE FUTURE OF SUSTAINABLE COOKING
