Head Chef Simon grew up in Bournemouth along the South coast of England. Holidays were spent sailing around the Isle of Wight with his father, a boat builder by trade, as well as on the beach or doing watersports. At the age of 16, Simon began pursuing his dream to become an accomplished Chef by working his way through the ranks in the prestigious, Michelin-starred restaurant at the Chewton Glen Hotel in Dorset. Following his 4-year apprenticeship under Head Chef, Pierre Chevillard, the Manager and Sommelier branched out to open the first Hotel du Vin, established in 1995, where Simon was invited to join the journey heading up the Pastry Department.

He continued to expand his experience in London before packing his bags to join the yachting industry. Formerly known to his peers as ‘jazz chef’ Simon has the ability to play around with local ingredients, following his instinct rather than a recipe book, to create a masterpiece of his own. Having backpacked through Europe, South America, Australia and Asia, he has sampled the culinary delights of many nations. Coupled with his Michelin-starred experience, he draws inspiration from frequenting small and hipster authentic restaurants in his free time. He can’t wait to dazzle guests with his distinctive dishes, which have been relished by many in his extensive history working on board Private and Charter yachts.