As a student of the prestigious Cheltenham Catering School in the UK, where he graduated with honors, Simon came to understand the importance of fresh farm to table organic, sustainable, whole foods early in his career and he brings that knowledge to his work with The Modern Kitchen.
While studying, Simon gained a coveted position in the kitchen of Raymond Blanc in Oxfordshire, England. Here he began honing his basic skills as a chef and developed a fantastic understanding and respect for food that he carries with him today.
He then accepted the position of Chef De Partie at the beautifully restored Prince of Wales Hotel in Niagara on the lake, Ontario, Canada. This beautiful hotel restaurant received numerous accolades including the highest praises from En Route Magazine.
Then moving to the acclaimed five-star luxury hotel. The Peninsula Beverly Hills, California, USA. The hotel received rave reviews and accolades in national media making it the number 1 hotel restaurant in America as well as achieving 5 diamond status from the AAA.
In 2004, Simon returned home to the UK and was appointed Head Chef of Marco Pierre Whites Infamous Kitchen at L’Escargot, London, England. Here he maintained the 1 star Michelin status.
Simon was then a private chef aboard luxury yachts and exclusive villas at various worldwide locations for A-list celebrities and the worlds elite.
Now he has settled in Byron Bay and brings you The Modern kitchen and a fresh modern approach to catering.