Executive Chef, Shaw Conference Centre
Edmonton, Alberta

2001 competition bio and contact information. Last updated 2001.

imon grew up in Toulouse, France. With a maternal grandmother whose family had owned the local grocery store for generations and a palate accustomed to "simple" foods like duck 'magret' and fois gras, it is no surprise that Simon discovered at an early age that he enjoyed working with food. The conviviality surrounding its preparation -- and consumption! -- was an added bonus. Indeed, meeting new people and being exposed to new ideas, says Simon, have been the highlights of his career.

Graduating from the Toulouse Hotel School in 1968, Simon worked in the industry for a number of years including running his own restaurant for a time. While vacationing in Toronto in 1975, he learned of a cousin in Edmonton who needed a chef for his restaurant in a newly-built performing arts theatre. And so began Simon's culinary career in Canada. Over the next 13 years, Simon gained further experience at the Edmonton Plaza, the Four Seasons Edmonton as well as Delta Hotels in Edmonton, Winnipeg and Montreal. In 1988, the Edmonton Convention Centre (now the Shaw Conference Centre) approached the highly-recommended Simon to become Executive Chef. Accepting the offer, he has called Edmonton home ever since. Holding to his philosophy that "eating is a discovery" to be explored through creative experimentation with textures and flavours, Simon has established a professional reputation of excellence for both his culinary and leadership skills.

Simon is a past Executive Member and active current member of the Edmonton Branch of the Canadian Federation of Chefs and Cooks, a member of Les Toques Blanches International, and Director of the Alberta Culinary Arts Foundation. Simon has received many awards during his career. Among them are: the City of Edmonton Civic Award in 1983. In 1983 and 1986 he received the Alberta Achievement Award for outstanding competitive performance in culinary arts and in 1988 he received the Special Ambassador Award from Economic Development in Edmonton. In 1995 he was elected Chef of the Year for the Western Region by his peers in the CFCC. In 1997 he was selected Chevalier du Mérite Agricole from France and in 1998 he was selected CFCC National Chef of the Year.

International competition has been a long-standing interest and commitment for Simon, both with Team Alberta and Team Canada. His first competition was in 1983, and since then his artistry, dedication and teamwork have contributed significantly to the successes achieved by our nation's culinary teams. Combined with his tenacity, drive and uncompromising pursuit of excellence, Simon continues to foster growth and development of Canada's culinary expertise by upholding a leadership and performance standard that distinguishes Team Canada as the world's best.

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