Simon Palmer began his hospitality journey as a kitchen hand in a small Japanese Restaurant while he was still in school. It was here he began to discover different cuisines and understand how to manipulate flavours to create incredible dishes.
Palmer’s first job out of school was as a chef in a pub, an hour away from his house. Though it wasn’t his dream job, the humble pub kitchen was where he learnt the basics that set him on his career path. Palmer found himself working in a 40 seat restaurant under a head chef who pushed him to be better and challenged him to broaden his horizons, both in the kitchen and in life.
It was here that Palmer’s passion for cooking began to evolve. He took the lessons he learnt and the skills he perfected and did exactly what his head chef wanted, he pushed himself to be better and do better, everyday. Palmer’s hard work and unique approach to cooking is what had him recognised with two hats in the Good Food Guide during his first year as a head chef.
Palmer adapts his food style based on the cuisine he is cooking and the style of kitchen he’s working in but likes to keep dishes clean and controlled, with a focus on flavour and texture.
Palmer’s advice for anyone starting out in their hospitality journey is to find people you look up to and want to work for, as loving your job will push you to achieve great things.
