In the lead-up to Australian Open 2026, we’re chatting to off-court superstars helping cement the AO’s reputation as one of the world’s premier sporting and entertainment events.
Today it’s Simon Rogan, the award-winning British chef, restaurateur and farm-to-table pioneer whose restaurant group Umbel Restaurants collectively boasts nine Michelin stars and two Michelin Green stars across the globe.
As part of AO Reserve in 2026, Rogan will bring his produce-led philosophy to Club 1905. He’s also a huge tennis fan, making his inclusion in the AO Reserve line-up all the more meaningful.
AUSOPEN.COM: Let’s start with your thoughts on bringing your restaurant experience to the Australian Open. How exciting is this for you?
SIMON ROGAN: "It’s a very exciting opportunity because it brings together two of my greatest passions: cooking and sport, particularly tennis - I'm a huge fan. Imagine watching some of the world’s greatest players and then having an incredible meal. What could be better?
MORE: AO Reserve unveils world-class line-up for 2026
"Most people don't associate sporting events with exceptional food, so we’re excited to change that perception and bring our farm-to-table philosophy to this amazing location. We'll be collaborating closely with local growers to showcase the finest ingredients available, just as we do in The Lakes, so we can’t wait to spotlight some lesser-known ingredients."
What can diners look forward to when they come to Club 1905 at next year’s AO?
"It follows our farm-to-table approach, which is upheld across all our restaurants around the world, so the menu will showcase as much local produce as possible. Our dishes will feature the best of what's in season and January is a brilliant time for produce in Australia. Diners can expect the kind of creative, ingredient-focused cooking we're known for but with a distinctly Australian character."
As a tennis fan, how does it feel to have your career in the culinary space lead to a collaboration with a Grand Slam tournament?
"This event is so special because I love tennis, both playing and watching it, and have been for as long as I can remember. When I watched these tournaments on TV as a child, I never imagined I'd one day be cooking at such a prestigious event. It's quite surreal, really. I still play whenever I can find the time, and there's something about the precision and discipline required in tennis that resonates deeply with what we do in the kitchen, the attention to detail, the consistency, the way a single moment can define everything."
Do you plan to find some time to watch any tennis while you’re at Australian Open 2026?
"Yes, I would love to catch some of the matches – particularly if there are any British players doing well. However, service comes first and I am only bringing a small team of chefs with me from the UK, so I imagine it is going to be a full-on couple of weeks."
Who are your favourite players to watch right now?
"Carlos Alcaraz is probably my favourite at the moment. I really like elegant and flamboyant players and when he’s on song, he’s probably unbeatable. I am privileged to have watched a generation of greats compete against each other – Murray, Djokovic, Federer and Nadal – and don’t want it to be dominated by a single player so I am also keen to support the competition to make it a little more interesting.
"I think Alex de Minaur and Taylor Fritz are brilliant, and of course, our very own Jack Draper. Essentially, I love watching a great match played with great spirit."
Being a tennis fan and living in the UK – does that mean you’ve been to Wimbledon? And if so, what have been some highlights of going to the All England Club?
"Of course, I go to Wimbledon every year. Up to now, it’s been my favourite sporting event in the world, but I think the Australian Open could be a challenger. Wimbledon is a magical occasion and I’ve been fortunate enough to see many great players on Centre Court. My number one sporting memory is seeing Roger Federer on Centre Court, he’s an absolute hero of mine."
Have any tennis players, past or present, eaten at L’Enclume, or any of your other restaurants?
"I’m not sure about L’Enclume but one of the highlights of my culinary career was cooking a private dinner for Roger Federer in aid of his charity when we had Fera, at Claridge’s in London. I cooked for Andy Murray too and I do remember entertaining a certain Pat Cash which was quite a laugh."
If you were tasked with curating a menu for elite tennis players, how might it look?
"I think I’d create a menu focused on nutrition that actually tastes good and fuels players properly. I imagine I’d feature proteins and slow-releasing carbohydrates - grains, sourdough bread, roasted roots. Nothing refined or processed. The real work would lie in the vegetables and fruits. The more colour and plant diversity, the better and particularly those that are grown without pesticides and fertilisers. The fruit and veg would provide a wide range of vitamins and minerals while supporting gut health and adding essential fibre to their diet. Everything would need to be timed properly as well – what the players eat the night before versus post-match recovery."
What are you most looking forward to at Australian Open 2026 – firstly at Club 1905, and secondly, on the tennis court?
"I'm excited to bring our farm-to-fork ethos to Club 1905 and to be a small part of the overall experience for the guests. Throughout the tournament, we'll give guests an insight into our approach across our restaurants, showcasing seasonal, ingredient-driven cooking to an international audience.
"As for the tennis itself, I’m looking forward to feeling the buzz of the tournament and seeing some entertaining matches. I have heard it’s quite a party!"