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born Chef Simon Scott moved to London at the age of
eighteen "it was just going to be for a year".
That was thirteen or so years ago. Scott has spent that
time working on expanding his knowledge and style. The
learning did not just take place in the kitchen but
also in the class room, one day a week for two years
back at cooking school (what other way would you want
to spend your day off).
culinary exposure has taken him through not just some
of the great hotel kitchen's of London (three years
as Executive Sous Chef at The Ritz Hotel) but also a
two year experience in the South of France working for
Monsieur Aubertin at Restaurant Aubertin. During this
time he was involved in three separate Michelin-starred
restaurants. In August 1997 Scott joined The Savoy Group
as head chef of The Savoy Grill.
the Savoy Grill first expectations are for the classics
which are executed flawlessly. Dishes range from asparagus
in season and dressed crab to Caesar salad, fishcakes,
calfs liver with sage and straight forward grills.
He also applies his expert touch displaying his own
style of lighter European dishes such as Shallot Tart
Tatin with Marscapone and Rocket Salad.
had his own ideas about the direction he wanted to take
the food, however in a ninety five year old institution,
Scott was "very careful in taking in feedback from
the guests". The desire's of his guests was taken
to such extremes that he developed a dish of blue fin
tuna around the requests of a regular guest which is
now a standard menu item. So rather than tolerating
the classics and working on his own style, Scott "embraced
and tweaked the old stuff and gave it a fresher look
and intense flavor" . . .
Cakes 'Savoy Grill'
biographical information was supplied by www.GlobalChefs.com