Simon Scott, Head
Chef of the Savoy Grill, London
Simon Scott, aged 30, is head chef
of The Savoy Grill, based at The
Savoy.
He blends classic grills and
traditional daily specials with
lighter European dishes such as
Pappardelle with Woodland Mushrooms
and Mascarpone or Baked Tomato
Tarte with Rocket Salad and Parmesan
Shavings.
Scott joined The Savoy Group in
August 1997 having worked at The
Ritz, London as premier sous chef.
Prior to the Ritz, he spent two
years in the South of France working
for Monsieur Aubertin at Restaurant
Aubertin. During this time he completed
three stages at three separate
Michelin-starred restaurants where
he experienced a blend of contrasting
personalities, styles and kitchen
operations.
"All the chefs in the area knew
each other as we would meet every
morning at the same fruit and vegetable
markets," he says. "And this was
how my opportunity to experience
different stages came about."
In his early career, Scott spent
periods at the Marriott, Regents
Park, the Britannia Inter-Continental
Hotel, London and the Basil Street
Hotel, London.
On his philosophy towards good
food, Scott maintains that the
key is having a calm kitchen where
chefs concentrate on the food alone
and can enjoy their work - the
results are reflected in the food.
He also believes a good relationship
between the kitchen and restaurant
staff is essential.
Scott's team consists 20 chefs
and he is also responsible for
Upstairs (the hotel's smaller and
more informal restaurant at the
Savoy which takes up to 38 people)
and for snacks and light meals
for the American Bar.
Newcastle born and bred, and a
fervant football supporter, Scott
studied at Northumberland College
before coming to work in London
where he also spent time at Westminster
College. |
