'The great proportion of our food comes in one way or another from the dirt that we stand on. One of the
greatest things you can do is share this food and respect how and where it came from by making informed
responsible choices.' More importantly, food should be as natural as when it came from the dirt, with as little harm and
interference in its growing and preparation as possible but, with a maximum of care.
Simon Bryant is a face well known to regional and urban Australia as he and South Australian food icon Maggie
Beer are beamed into thousands of lounge rooms and kitchens via the ABC program The Cook & the Chef. The
show aired more than 150 episodes over four years, attracting more than 600,000 viewers nationally each
week.
Originally a motor mechanic by trade, Simon returned to study and while working in the university kitchen to
earn some extra cash and studying Economics at Melbourne University, Simon realised he'd rather wear a
chef's hat than a business suit. He began his career in several Thai & Indian Restaurants in Melbourne, before
moving to Adelaide in 1995.
Simon was with Hilton Adelaide for more than 10 years, commencing as a Commis Chef, followed by 18 months
as a Chef de Partie in 'The Grange' with Cheong Liew and rapidly working his way up to Senior Sous Chef of 'The
Brasserie'. It was in 'The Brasserie' where Simon emerged as one of South Australia's hottest young chefs and
was promoted to Executive Chef overseeing 33 staff, 2 of the states leading restaurants, a quick service deli,
and as South Australia's largest hotel, the largest catering and room service operations in the state.
Simon is equally proud of his personal achievement in providing 'real local food' within the normally restrictive
environment of a large scale commercial kitchen by using an 'in the field' approach , visiting the state's
producers, forming personal relationships and sourcing the finest product 'first hand'.
