has been appointed as Executive Chef of The Westin Resort and Spa
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.
made his debut at 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
IHG 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.
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 hotelís 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 food quality and
standards. His foresight and creative input in the renovation of the clubís retail shop and pool bar kitchen also led to the
increase in revenue.
Simpsonís culinary journey
was taken to another level during his time with Harryís
International in 2012, where he meticulously managed food
operations for 30 outlets within the group and led a successful
re-launching exercise for 24 Harryís 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.