Simon completed his culinary training in Auckland New Zealand. He fine honed his skills as an à la carte pastry chef in Auckland, Melbourne, and London.
This set him up for success as he transitioned to 5 star hotels in Asia where he was the opening pastry chef for Park Hyatt Busan, Korea and then Executive pastry chef at the Grand Hyatt Bangkok.
Currently he is our research chef at the Fonterra Research and Development centre in Palmerston North, New Zealand, which allows him to combine the scientific precision of product development with the creativity of his patisserie roots.
Culinary Journey Key Moments
Chef Simon’s culinary journey is a blend of creativity, leadership, and innovation.
Pastry Chef at Park Hyatt Busan
Chef Simon played a pivotal role in launching the patisserie program at Park Hyatt Busan, Korea, crafting decadent desserts that set the standard for luxury dining in the region.
Executive Pastry Chef at Grand Hyatt
As the Executive Pastry Chef, Chef Simon elevated the dessert experience at Grand Hyatt Bangkok, introducing innovative creations that delighted guests from all over the world.
Research and Development Chef
Simon combines scientific precision with his pastry expertise as a Research Chef at Fonterra’s R&D Centre, creating innovative dairy products for our global markets, leveraging his foodservice expertise to ensure our products are fit for professionals.
Worldchefs Partnership
Anchor Food Professionals partners with Worldchefs to inspire culinary innovation worldwide.
