Born in Johannesburg, and schooled in KwaZulu-Natal, Simon moved down to the Cape, the food mecca of South Africa, as an adult to study and enter the world of cheffing. He spent time under Michelin-starred Chefs Jürgen Schneider and Gregory Czarnecki at Springfontein and The Restaurant at Waterkloof respectively. He was a part of the original team under Chefs Scot Kirton, James Gaag and John Norris-Rogers that opened La Petite Colombe, which went on to receive multiple awards including Best New Restaurant in South Africa. Other notable kitchens he has worked in include the highly acclaimed La Colombe and La Tête. Simon grew up in a ‘food-obsessed’ family and the weekends and holidays of his youth were spent on trout, dairy, beef, game and citrus farms. His grandmother, Helmine Myburgh was a Cordon Bleu educated chef who published ‘A Table at the Cape’. He has always been particularly fond of the West
Coast and Overberg regions and recently settled in Hermanus where he is the owner of The Station Bistro.