At the start of the year, I stopped in Brisbane during my trip to Australia, initially just passing through on my way to Byron Bay. I never expected the city to leave such an impression on me. What really captivated me? An evening at The Calile Hotel and dining at one of its renowned spots, Hellenika.
This experience led to a conversation with the mastermind behind it all, Simon Gloftis of St Albans Hospitality. From New York to Australia, our virtual chat was filled with raw honesty, laughs, and insights about Simon’s journey in the hospitality industry. At The Calile, Simon turned adversity into opportunity.
The dining spots at The Calile aren’t just aesthetically stunning—they offer dishes rooted in authentic cooking with European influences, creating an atmosphere that draws people in for the food, the vibes, and the unforgettable nights out.
Read on to discover how Simon Gloftis has redefined Brisbane’s culinary scene and how The Calile continues to reshape the city’s reputation, bringing attention to Queensland in the “Land Down Under.”
Tell us a bit about yourself. How did you end up in the hospitality business?
“I grew up in Queensland with Polish and Greek heritage. My journey in the food business started at La Strada Italian Restaurant, where I began washing dishes. Soon, I was flipping pizzas. Eventually, I co-purchased a coffee shop with my brother, Three Beans Espresso Café in Broadbeach. We sold it a year later for $700,000, a big leap from the original $40,000 investment.
I dabbled in a lot of things—three cafés, a stall at Rocklea Markets selling lemonade and corn on the cob when I was 16, and more. It wasn’t until about six or seven years ago that I realized I was actually in hospitality. Southeast Queensland wasn’t very competitive at the time, so I ended up leading the space.
I’ve always had a knack for it. It’s been a self-taught, long journey.”
What was the journey that led you to your position at The Calile?
“I opened the original Hellenika in 2010 on the Gold Coast in a small seaside suburb called Nobby Beach. It was in an old Methadone Clinic, and there was nothing nearby except a pie shop. After that, I opened a few more spots, including The Fish House in Burleigh Heads. Eventually, The Calile approached me to open something in Brisbane, and I was interested, but they hadn’t found the right location yet.
The real turning point came when I met the landlords at the site of The Calile. I was sold on the spot. They showed me the details of the hotel—down to the bricks and colors—and I knew it was the right fit. We signed the deal in five minutes. That’s when Hellenika came to Brisbane, followed by my second restaurant, SK Steak & Oyster.
SK has become the dining destination for celebrities in Brisbane, and it’s all thanks to our incredible landlords, the Malouf Family. They’re truly the best partners you could ask for.”
How has The Calile and its dining spaces impacted Brisbane’s culinary scene?
“The Calile and its precinct have truly transformed Brisbane. When I opened my venues here, they were really the only show in town on James Street. Brisbane was quite different back then, and The Calile played a huge role in the city’s evolution. People might not realize it, but this street has done more for the city than some of the city’s major projects.
Our foundation at The Calile is built on real hospitality, not just an Instagram scene. For example, I’ve got the chicken soup recipe from Hellenika tattooed on my arm. It’s a commitment to the authenticity of our food and culture. Our venues aren’t just places for pictures; they’re rooted in quality and passion for good hospitality.”
Could you walk us through the dining options at The Calile, specifically Hellenika and SK Steak & Oyster? How do they differ from one another?
“The dining scene at The Calile is diverse, starting with Hellenika. It’s an elevated version of traditional Greek food, but I keep it simple—no frills, no edible flowers, just solid dishes. It’s been open for 15 years, 6 of those at The Calile.
Then there’s SK Steak & Oyster. It’s the first of its kind in Australia—an Australian steakhouse with influences from West Coast American steakhouses. The atmosphere is vibrant, with a grand piano and live violinists. We’ve got a playlist ranging from Bob Dylan to Beyoncé, and it’s all about loud, boisterous fun with great food and drinks.
These venues have their own unique flavors, but they all share one thing in common: they’re about real dining experiences, not trends.”
What’s your favorite dining experience at The Calile? Do you frequent certain spots more than others?
“I eat at Hellenika regularly—it’s my heart and soul, and I cook the food at home, too. For business lunches or a good steak, I’ll visit SK Steakhouse, and for day-to-day meals, I dine at Sunshine about four times per week. But for dinner, my go-to is Sushi Room. I love it for the different vibes. Each place I eat at is unique because I don’t want anything to overlap.”
If you could create an entirely new dining concept at The Calile, what would it look like and why?
“If I could open something new, it would be an Indian restaurant with an Aussie twist—something like Hellenika, but for Indian food. It’s a bit of a dream, but I’d love to create something exceptional that blends traditional Indian flavors with modern Australian influences.”
As Brisbane continues to grow and evolve, what excites you most about the future of the city and its culinary scene?
“With the Olympics coming to Brisbane in 2032, this city is only getting started. I know it’s cliche sounding, but the best days are yet to come for Brisbane. It’s a city on the rise, and I think people are starting to realize just how special it is.”
– As told to by Britney Eschelman
