Simon Bryant (chef)

Simon Bryant (born 1965, Exeter, Devon, England) is a face well known to regional and urban Australia[1] as he and South Australian food icon Maggie Beer are beamed into thousands of lounge rooms and kitchens via the ABC program The Cook & The Chef. The show aired more than 150 episodes over four years, attracting more than 600,000 viewers nationally each week.[2]

Simon was with Hilton Adelaide for more than 10 years, commencing as a Commis Chef, followed by 18 months as a Chef de Partie in ‘The Grange’ with Cheong Liew and rapidly working his way up to Senior Sous Chef of ‘The Brasserie’.[3][4] It was in ‘The Brasserie’ where Simon emerged as one of South Australia’s hottest young chefs and was promoted to Executive Chef overseeing 33 staff, 2 of the state's leading restaurants, a quick service deli, and as South Australia’s largest hotel, the largest catering and room service operations in the state.[5]

Awards and presentations

References

External links

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