Born and raised in Scotland, Simon Briggs graduated from Stratford Chefs School in 2011 and has worked in various establishments in Stratford, Ontario including Rundles, Bijou, Mercer Hall, and Keystone Alley, where his style of food is steeped in traditional technique and would be described as classic bistro.
Simon was previously an instructor with SCS for 7 years teaching both Level 1 Pastry and Cookery, as well as at the London Training Centre for 2 years as a chef-instructor. In his free time, Simon is an avid gardener growing a variety of vegetables, but his main focus is on microgreen production.