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Simon has the Military to thank for his discipline and dedication to the Essential Cuisine cause. Training as a chef in the mid-1980’s, he spent the following decade serving in the army “trying hard not to be killed”, before taking up the entirely more straightforward mantle in professional kitchens.  

His second career took him from beachfront hotels in the Channel Islands to cooking for the employees at car giant Bentley in England’s North-East, eventually working his way up through the ranks to the position of Head Chef.

Having always been inspired by the passion of chefs throughout the industry, no matter the sector, Simon found the Essential Cuisine culture to be the perfect environment to make the switch to a Sales Executive role, buoyed by the team’s ‘chef at heart’ ethos.

He joined the brigade in 2018 bringing his extensive knowledge and experience to the business, already establishing himself as a valuable asset to the northern sales team.

First job in food?

Beach Hotel-Gorey-Jersey.

If I wasn’t a chef, I would be…

Richer.

The kitchen’s on fire, what’s the first thing you take?

The rest of the day off?

What is your favourite ingredient and why?

Rib of Beef – hard to muck it up although many have tried!

Favourite EC product?

Premier Veal Jus.

Bucket list foodie experience?

Tour of Japan.