After qualifying in England, he worked in the fine dining restaurant at the Mandarin Oriental hotel in Hyde Park, London. After gaining extensive knowledge and experience he decided to venture overseas.
Quickly becoming part of the team at the Mandarin Oriental, Elbow Beach Resort in Bermuda, Simon gained even more experience, working with chefs from over 13 countries. After mastering the kitchen in Bermuda, it was time to move on, this time to the fine dining restaurant at The Four Seasons Resort, West Palm Beach in Florida. At this five diamond, five star resort, the opportunities were on another level, working with the finest exotic produce on offer.
To carry on gaining experience and to further his career in the industry, Simon then moved to Hyatt Resort, Grand Cayman to be head chef of their beach front fine dining restaurant. This experience offered a new challenge and Simon worked hard, striving to make it the best restaurant on the island.
After the 3 years at the Hyatt, the opportunity to come back to Europe and be closer to family arose. Simon chose to bring the taste of the Caribbean to Spain and opened a restaurant in Nerja, offering dishes he had learnt and perfected in his years in the area.
Later, Simon branched out into outdoor catering by starting his business, Food for Thought, providing high quality dining for weddings and other private functions. He has also hosted a number of presentations at exhibitions in the Málaga area to show some of his skills to the public and potential customers.
Simon’s aim is to make every culinary tour the best cooking experience for you and share his passion for food and wine. On your holiday, you can gain a full understanding of tapas, wine, local meat and fish and even the opportunity to learn the language. You can also see traditional flamenco shows and local traditions giving you the joy and confidence to prepare specialist dinners for your friends and wow your guests with knowledge and understanding of a true Spain!
We look forward to greeting you here in Spain.