Paul and Julie Simpson opened The Point Restaurant in 2001 allowing them to take on a new challenge after successfully running The Rock Lobster (located at d’albora Marina) in Nelson Bay for many years. Selling this restaurant allowed them to focus on establishing and building The Point Restaurant into the destination restaurant it is today.
Paul as co-owner and Executive Chef at The Point Restaurant, works alongside Head and Sous Chefs, and has also proudly been training Apprentice Chefs for many years, including both of his award winning Chef sons Reed and Deacon. Paul’s wealth of experience, innovative menus and passion for his food is well known.
The front-of-house is very professionally managed by co-owner Julie Simpson. Julie’s warm and friendly hospitality and eye for detail are well known and respected and she goes out of her way to ensure her customers are provided with an exceptional dining experience.