Starting off his career working at the highest level possible was a key focus in Simon’s eyes. Dedicated and hungry for knowledge, and with the motivation to always develop and push himself; Simon has to date worked with some of the most highly regarded chefs, including John Burton-Race, Raymond Blanc, Michel Roux, Gordon Ramsay, and John Campbell.
Most recently Simon has had the privilege to be involved in opening several major 5 star properties where his motivation has been to create unique creations with bespoke ingredients, such as French grown, harvested hazelnuts, a single bean origin chocolate, and unique hand crafted jams such as fennel, liquorice and apple.
He’s truly focused on developing one off concepts, using unique bespoke ingredients which help him in being original and stand alone from the rest.
Although working and running some of the pastry kitchens in these top flight establishments have been a great career high, Simon also created Marcus Wareing’s renowned custard tart, as seen on the Great British Menu.