Executive chef experience and qualifications
Simon Hicks, Head Chef
After finishing my butchery apprenticeship I found a new love working with food so I then undertook my second apprenticeship as a Chef. I worked for the country clubs of Australia travelling around South Australia before working at one of the leading banquet restaurants in Adelaide.
I then moved to Melbourne to work at the Sofitel hotel where I met a lot of English chefs which prompted my move to the UK. My first job in Britain was at Prestonfield house in Edinburgh , after that I moved to Belfast and then finally to London to work as a sous chef in Marylebone. My next job shaped my future as i was employed at Scotts under Kevin Gratton it was here I learnt an incredibly amount how ingredients and structure of a kitchen is lets say how it should be. I’ve been at Hix Soho for over two years now and during that time have been promoted to head chef where the learning process starts again which makes this job enjoyable as well as challenging on a daily bases.