Simon Dyer

Private Chef at Silver & Bow Ltd
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Contact Information
us****@****om
(386) 825-5501
Location
UK
Languages
  • English -

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5.0

/5.0
/ Based on 2 ratings
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Ruth C.

Working with Simon on Necker Island was a delight. He not only implemented a smooth running operation in the kitchen, but also a comfortable, fun and productive environment to work in. He put great thought into the menus for each event I organised and guests always left with smiles wishing they didn't have to go!

Steve Allen

Simon was a fantastic chef that was dedicated, extremely polite and always willing to go the extra mile.. I would love to work with Simon again one day!

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Credentials

  • WSET Level 2 award in wine and spirits
    Wine & Spirit Education Trust
    Oct, 2019
    - Nov, 2024
  • NVQ level 3 food preparation and pastry
    Northampton College

Experience

  • Silver & Bow Ltd
    • United Kingdom
    • Human Resources Services
    • 1 - 100 Employee
    • Private Chef
      • Oct 2022 - Present

      Coordinating dual sites kitchen in both the primary home, UK home and holiday homes. Including catering food for the family private jet. Organising catering for events such as dinner parties and corporate events for the family business. Menu development ensuring a unique, luxurious bespoke dining experience for the principle family and guess including banqueting style dinning. Diverse range of cuisine, classic French, Sushi & Asian menus, Caribbean BBQ, Fine Dining and Michelin starred plated meals. Ensuring the highest standards of health and safety, food preparation and cleanliness.

  • Mitre Hampton Court
    • United Kingdom
    • Restaurants
    • Head Chef
      • Jun 2021 - Feb 2023

      Food and Drink is the heartbeat of our boutique hotel. Fresh British produce in a choice of Coppernose, our carefree and easy to enjoy Café and Wine Bar or 1665, our sophisticated Riverside Brasserie with lively central bar and terrace. Food and Drink is the heartbeat of our boutique hotel. Fresh British produce in a choice of Coppernose, our carefree and easy to enjoy Café and Wine Bar or 1665, our sophisticated Riverside Brasserie with lively central bar and terrace.

  • Self Employed
    • United States
    • 700 & Above Employee
    • Chef Consultant
      • Mar 2021 - Jun 2021

      I worked for a small, family owned company of 4 pubs and restaurants in London (and soon one in Surrey) My role here was to over see the initial opening of a new pub, menu design, recruitment and finding suppliers. We strive to have the best places to eat in and follow a few very simple rules: We use the best produce and ingredients we can. We buy from small family owned companies whenever possible. The people we deal with must be as passionate about what they do as we are about what we do.

  • Virgin Limited Edition
    • United Kingdom
    • Hospitality
    • 100 - 200 Employee
    • Executive Head Chef
      • Oct 2018 - Feb 2021

      By reputation alone I thought working for Virgin Editions would be an amazing opportunity, after spending 15 years in fast pasted, high volume fine dining kitchens I felt I needed a new challenge, a completely new pace and environment. Necker island offers me new way of working as a head chef, a private chef and a banqueting chef as I feed 130 members of staff a day. Necker is a completely a new way of developing menus and working in team and I am enjoying the new challenges that the island poses; in the way of logistics and a diverse range a cuisine and that is hugely exciting for me.

  • Northampton College
    • Judge of Young Chef of the year Northampton Food and Drink Awards
      • May 2017 - Nov 2020

      It is a wonderful opportunity to help support and culture young talent in Northamptonshire, the county where I trained and had my first chef roles. Thank you to the Carlsberg Northampton Food and Drink Awards to ask me to be apart of process and work with lecturers at Northampton College to teach young chef talent. It is a wonderful opportunity to help support and culture young talent in Northamptonshire, the county where I trained and had my first chef roles. Thank you to the Carlsberg Northampton Food and Drink Awards to ask me to be apart of process and work with lecturers at Northampton College to teach young chef talent.

  • Gordon Ramsay Restaurants
    • United Kingdom
    • Hospitality
    • 500 - 600 Employee
    • Senior Sous Chef
      • Feb 2018 - Oct 2018

      I was the Senior Sous Chef of the team that retained our 1* Michelin star 2018. We ensured that dining at Pétrus was a warm and stylish restaurant experience in the heart of Knightsbridge. Our delectable fine dining menus are complemented perfectly by our legendary Pétrus wine cellar, which holds over 2,000 different bottles of wine.

    • Interim Head Chef
      • Jul 2016 - Feb 2018

      As a professional Chef, I continually strive for the highest of standards. I have developed effective leadership and motivational skills from 5 years working in many roles with in Michelin level kitchens. Over the past 9 months I have taken on the short term responsibility as acting head chef of the Savoy Grill while the company look to appoint a new executive head chef. • Working in an icon hotel, a high volume of 250 covers daily, • I am responsible for the day to day ordering of produce, and work within tight margins and budgets and achieve a solid GP on our food.• Oversee audits and stocktakes• Leading a brigade of 32 chefs, overseeing recruitment and training of new staff, office administration and liaising with the HR department.• Working closely with the front of house management team to ensure service runs smoothly.

  • The Muddy Duck
    • United Kingdom
    • Restaurants
    • 1 - 100 Employee
    • Head Chef
      • May 2013 - Jul 2016

      • Costing and creating new menu ideas and daily specials (see images above of my current menu ideas) • Remaining passionate about using local seasonal produce to inspire menu ideas and working with the local farmers and producers. • I am responsible for the day to day ordering of produce, and work within tight margins and budgets and achieve a solid GP on our food, over 100 covers daily. • Leading a brigade of 8-10 chefs, overseeing recruitment and training of new staff, organising processing wages, office administration and liaising with the HR department. • Working closely with the front of house management team to ensure service runs smoothly. • Coordinating private dining events both on and off site, including catering for the Ryder Cup 2014.

  • Rocksalt Restaurant & The Smokehouse
    • Restaurants
    • 1 - 100 Employee
    • Head Chef
      • Feb 2011 - Dec 2013

      • New restaurant opening, participated in the design and concept of the kitchen, building new relationships with local suppliers and liaising with builders & designers. • Recruitment and training of new staff, organising processing wages, office administration and liaising with the HR department. • Within the first year of the restaurant opening with my brigade and we achieved a 2 AA rosette rating for our food. • Costing and creating new menu idea and daily specials. • Running the team of 14 people, controlling rota and holidays. • Over see quality and ordering for the sister restaurant Smokehouse fish and chip shop. • Building First aider, in the event of an emergency I am confident to administer any necessary first aid. • Food preparation/styling for cook book/magazine photoshoots.

  • Gordon Ramsay Restaurants
    • United Kingdom
    • Hospitality
    • 500 - 600 Employee
    • Sous Chef
      • May 2006 - Jan 2011

      • Controlling the kitchen in the absence of the head chef • Running the main pass • Produce ordering for the restaurant – all sections • Mentor and train skills to new members of staff • Working with the general public with the chefs table and leading kitchen tours • Involvement with creating new menu ideas • Food preparation for photo shoots • Supervising private functions of up to 200 people – Sloane Street/Claridge's • Coordinating private functions at Gordon’s home. • On set prep chef for television show ‘The F Word’ Dressing the on set kitchen and food preparation

Education

  • Wrenn School Wellingborough
    1994 - 1999
  • University of Northampton
    Level 2/3 food preparation and cooking Level 3 Pastry

Community

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