Simon Bryant

The Cook & The Chef, co hosted by Maggie Beer and attracting more than 600,000 viewers weekly, made Simon Bryant a household name.

But he began his career as a motor mechanic and it was only when he returned to study economics at Melbourne University, taking a job in the university kitchen to earn some extra cash, that Simon realised he’d rather “wear a chef’s hat than a business suit”.

After working in several Melbourne restaurants he moved to Adelaide in 1995. At the Adelaide Hilton, working with Cheong Liew, Simon rose rapidly through the ranks to become an executive chef and driving force behind the Brasserie’s acclaimed South Australian food program.

Simon is proud of having provided “real local food” within the normally restrictive environment of a large scale commercial kitchen, visiting farmers across the state to forge personal relationships with specialist producers.

He believes in using his profile to highlight ethical food issues including the plight of farmers beset with drought, unethical animal farming practises and the use of local and seasonal as well as Australian native foods .

A keen organic gardener at home, Simon is committed to educating Australians of all ages of the benefits of growing and cooking their own food and the rewards it brings in terms of health and general well-being.

Preserving the past, planting the future.