To celebrate the opening of our second Mitchell Ogilvie boutique on James Street, what better way to showcase what the street has to offer than to sit down with Tyron (Ty) Simon, the visionary who helped transform the area.

Among the four founders of Anyday Group, Ty has expanded from one restaurant in 2014, to a suite of six venues with exciting plans for many more. The highly regarded venues – Biànca, hôntô, sAme sAme, Agnes, Agnes Bakery and LOS - embody individual unique personalities accentuating the culinary culture of Brisbane.

You've created some of Brisbane's most loved dining spots. What inspired you to launch your restaurant journey in Brisbane?

I am a Brisbane boy who loves the city, and I am incredibly proud of where I am from. I am very lucky that I got to live out my dreams and give back to the city I love at the same time. Brisbane may not be a large or well-known city on the world stage, but we are a wonderful city, and it has provided everyone who calls it home limitless opportunities. In turn I believe that Brisbane can become a sort out destination for national and international travellers alike.  

 

In your opinion, what makes a truly great restaurant, and how do you ensure that each of your establishments embodies that?

A typical answer would be food, produce, beverages, lighting, music & fitout, which are all incredibly important, however, it is not the most critical factor. That factor is the people who work within the restaurant. People make the experience warm and unforgettable and without them you are simply a place to eat. With great people, you offer guests a place to dine. 

 

From your experience in the industry, what single piece of advice would you give to someone looking to start a restaurant of their own?

Are you passionate about serving people? If you don't start with this passion, your willingness to endure through hard times will wane quickly. We believe in a certain level of nobility that comes from serving, and it is this belief that has carried us through some tough times. 

 

What’s next on the horizon for Anyday?

We are excited to be expanding into the city. We could not be more excited / terrified of what is to come. More details to follow…

 

What's your go-to order at Biànca and sAme sAme?

Biànca

My go-to drink at Biànca is a double shot of Cocchi Americano Bianco, a splash of Capi soda and a slice of lemon. This is my all-time Italian aperitif.  When it comes to food, I can't go past the paccheri al pomodoro with stracciatella with a slice of Agnes Bakery ciabatta for scarpetta. The pasta has been on the menu since it opened. The ciabatta is new on the menu and is absolutely delicious. 

sAme sAme

My favourite drinks and food at sAme sAme have been on the menu since we opened our first Thai restaurant ten years ago. A Bangkoktail to start along with the turmeric curry of Moreton Bay bug with shredded betel leaf.

 

What's your favourite at-home, go-to meal?

At home, Bianca and I like to keep it simple. We love a Sunday roast and gravitate towards a 3-hour cooked roasted chicken, skin on roast potatoes and a leafy salad. This is normally followed by a scoop of gelato from La Macelleria in Tenerife. Their pistachio and nocciola are the closest thing to gelato in Italy. 

 

 

LOS image: Ty wears a Custom Canali Made-to-Measure Shirt paired with the Brunello Cucinelli Peak Lapel Prince of Wales Jacket in Grey and Mitchell Ogilvie Tailoring 1 Pleat Trouser with Tabs in Forest. 

Bianca image: Ty wears the Canali Brick Patterned Knit Polo in Chocolate and the Jacob Cohen Bobby Chino in White