MY STORY

Adam's career in the catering industry began aged 14 close to his family home in Leighton Buzzard. Humbly employed on the pot wash and as a sandwich maker, Adam observed a working kitchen whilst pursuing his ambition and studying at Catering College.

Soon after completing his course, Adam's passion was ignited at his first role in London as an apprentice at Le Gavroche where he was made a Commis Chef, aged 18.

His training continued in the capital city where he worked in some of the countries finest kitchens. The Ritz with Chef Keith Stanley, Burts with Chef Andrew Magson and The Halkin with Chef Stefano Cavelli. Here he progressed from Commis Chef to become a Chef de Partie.

Aged 20, Adam ventured to the USA to travel, cook and to experience new kitchens for a year. Upon his return to the UK he was introduced to Paul Gayler at the Lanesborough working as a Chef de Partie before moving on to Les Saveurs to work under renowned Chef Marco Pierre White for a year. Adam returned here as Junior Sous Chef when Jean Christophe Novelli became head chef, after a year at L'Escargot with Chef David Hawksworth.

Adam's culinary journey in London shaped him as a confident young chef and allowed him to discover his natural talent. However it was the next stage of his career that was pivotal for him as a chef.

Moving away from London, Adam joined the brigade at Heathcotes in Longridge with Chef Patron Paul Heathcote, spending a year as a Sous Chef.

His dream was then realised by being employed at Le Manoir aux Quat'Saisons with the iconic and inspirational Head Chef Raymond Blanc, who remains influential to this day. Adam has been quoted as calling Le Manoir his finishing school, teaching him invaluable and crucial techniques which remain part of his repertoire to this day.

Adam's career as a Head Chef followed. Firstly at The Greenway in Cheltenham and then Ynyshir Hall Hotel in the Welsh hills. His considerable ambition and dedication to the restaurant led to a coverted Michelin Star, a life changing achievement which he continues to aspire to.

When Ynyshir Hall changed hands, Adam ventured to Danesfield House Hotel & Spa in Marlow. The restaurant was named 'Adam Simmonds at Danesfield House' in 2010 and his signature style of food started to shine through resulting in numerous accolades and awards, including four rosettes in the AA Guide, a consistent 8/10 in the Good Food Guide and a Michelin Star for three consecutive years. All of which placed Adam and his restaurant as No.12 in the country.

In 2011, Adam was named Hotel Chef of the Year at the CATEY awards and reached the semi-finals of The British Culinary Federation's Chef of the Year competition.

Shortly after The Good Food guide tipped Adam as a 'Chef to Watch' this decade.

In 2013 and 2014, Adam was invited to appear on the BBC2 program 'The Great British Menu' rocketing him into the public eye. In 2014, he became a finalist cooking his infamous Ration Pack starter course for the D-Day veterans at the banquet in St Pauls Cathedral commemorating the 70th anniversary.

Since leaving Danesfield house in 2013, Adam has been Executive Chef at the Pavilion in London, assisting in the opening of the restaurant and putting the venue on the map.
Using his expertise, he has also consulted at some well known restaurants in London and Oxfordshire, implementing new systems and menus, and running the kitchens.

His goal now is to open his own restaurant called 'Simmonds' in the city. With an exciting new concept, the restaurant is coming soon and will secure Adam a position on the gastronomic circuit once more.