Speaker Profile

With an international career spanning over 20 years, Simon began his training at Patisserie Rebert, Alsace. His career has since soared with experience working in world-renowned institutions including Pierre Hermé Paris, as well as leading pastry kitchens in New York, Seoul and Tokyo. Simon now calls Sydney home with a decade of experience including Executive Pastry Chef at InterContinental Sydney, his time as co-owner of Breadfern Bakery and joining AP Bakery.