Hyatt Regency London – The Churchill has just announced the appointment of its new Executive Pastry Chef – Simon Hardie.
Originally from Australia, Simon Hardie brings over 10 years of extensive experience in hospitality, having worked across a number of luxury hotels throughout his career, to his new position as Executive Pastry Chef at Hyatt Regency London – The Churchill.
Simon has held positions with some of the most iconic luxury hotels, including; Grand Hyatt in Melbourne, Hilton Sydney, Sheraton Melbourne, Scott’s and Rosewood.
Hardie’s culinary career began in Australia’s northern territory of Darwin where he worked in a local bakery before moving to the Grand Hyatt in Melbourne. He then quickly rose through the ranks to demi chef before moving to Hyatt Regency London – The Churchill, where he was based for a year in 2008.
Delving deeper into the London restaurant scene, Simon then worked as a Pastry Chef at Scott’s Restaurant before moving onto Rosewood. Moving back to his homeland, Simon supported the opening of the Sheraton Melbourne before transferring to Seoul, South Korea.
He then worked as Executive Pastry Chef for Hilton Sydney, where he stayed until his recent move to The Montagu Kitchen, within the Hyatt Regency London – The Churchill.
In his current position, as Executive Pastry Chef at Hyatt Regency London – The Churchill, Simon will oversee the preparation of the restaurant’s baking and dessert operations. He will also be responsible for supervising and maintaining the kitchen etiquettes, planning menus and training the assistant pastry chefs by conducting seminars, classes, workshops.