Simon left the forestry industry in Scotland in 1998 to take a cooking job in an Edinburgh pub. After travelling the world from 2003 to 2005, Simon ended up in Canada working as a line cook. Simon’s passion for pastry began in 2008; soon after, he enrolled at The Stratford Chefs School where he graduated top of his class. Simon has worked Garde Manger and Pastry at Rundles, Baker at The Bakery at Pazzo, and Pastry at Bijou Restaurant. Simon also staged at Martin Wishart’s restaurant in Scotland and at Chez Panisse in Berkeley.