Simon began his culinary career in his native England, where he spent eight years honing his skills and knowledge in renowned restaurants and hotels. Working with renowned Michelin-starred chefs in London fostered in the young chef a passion for traditional French cuisine as well as modern British cuisine. In the twelve years since he moved to the United States, Simon has had the opportunity to be exposed to a diverse culinary scene that is the result of the fusion of many cultures and from there, unleash his creativity. Chef Simon's chance encounter with Asia came by chance during a trip to Thailand, when he was immediately captivated by the wonderful climate, beautiful beaches and most of all, the dishes that are both rich in flavor and unique in their own way. From then on, he decided to stay here, traveling throughout Thailand, the Philippines, Vietnam and Cambodia to explore the culture, the country and the people.
With nearly three decades in the profession, Chef Simon cannot hide his passion when sharing about his work: “With demanding customers, they always want the best. That is actually part of the excitement of the job. Because of course, the higher the expectation, the more excited you will feel when you achieve that expectation.”
As Executive Chef at Pan Pacific Hanoi, Chef Simon will leverage his many years of experience working across the Pacific Rim to develop the group’s Pacific Cuisine brand. His latest innovations include the Premium Afternoon Tea package, a brand new buffet menu and the upcoming à la carte menu at Pacifica Restaurant, promising to bring diners an impressive culinary experience.
