The seasoned professional steps up to the plate with over 20 years of international culinary expertise and unrivalled creativity that is set to tantalize the taste buds of new and returning guests alike.
With his heart set on the art of fine dining from the get-go, Simpson began his early career in 2001 as a Chef De Partie I at Auberge du Lac, Brocket Hall, UK, a modern one-Michelin star French restaurant, before steadily making his way up the ranks as Sous Chef at the West Lodge Park Hotel, Hadley, UK in 2002, then as Executive Sous Chef at The Intercontinental Hotel Singapore in 2007.
With an insatiable appetite for personal and professional growth, Simpson made his debut in the World Gourmet Summit in 2008 and 2009. He also assumed the position of a Consultancy Chef at The Intercontinental Hotel Phnom Penh, where he put his creative flair into overdrive for the buffet breakfast revamp to be in line with I.H.G standards, refreshed the club lounge and its offerings, and launched a series of delectable in-room dining options within just one month of his consultancy role in Cambodia.
An established force in the culinary realm by 2009, Simpson was appointed Executive Chef at the Holiday Inn Atrium Singapore, where his respect for creativity and excitement in food was met only by the importance he places on food safety management systems. Within a year, he increased the hotel’s hygiene rating by +6% and implemented proper SOPs for all food outlets in the hotel. He continued to soar at his next tenure with The British Club Singapore in 2010, where he effectively lowered food costs by -4% within 3 months whilst elevating its food quality and standards. His razor-sharp foresight and creative input in the renovation of the club’s retail shop and pool bar kitchen also led to the increase in revenue.
Simpson’s culinary journey was taken to another level during his time with Harry’s International in 2012, where he meticulously managed food operations for 30 outlets within the group and led a successful re-launching exercise for 24 Harry’s Bars before landing his most recent role with Wine Connection Singapore, where he managed a team of 70 kitchen staff across six outlets across the country.
When he is not running a busy kitchen, tireless training upcoming protgs, or perfecting food presentation and service, you will find the Chef dreaming up new and exciting recipes that ignite the imagination and push culinary boundaries Ð very much in sync with his approach towards work and life.
