November 2, 2017

They say - behind every great dish is a great chef. It will come as no surprise then that Pollen’s Head Chef, Simon, has a talent for not only for cooking up a storm, but also for making people smile with his friendly and encouraging nature... and occasional wicked sense of humour. We sat down with Simon to get an insight into the person behind Pollen’s great dishes.

Where did you learn to cook?

In Sydney at TAFE for three years. Before that I was in Canberra so I came back to work here after TAFE.

What were you doing before you decided to become a chef?

I was studying Interior Design at university. After I finished the degree I decided I didn’t want to work in that field so I pursued something I really wanted to do, and that was cooking.

What is your favourite dish, either to cook or eat?

An Asian steamed chicken dish with ginger and shallots. Simple. It’s nice, tender and best served with rice.

Tell us about the first time you set foot in a professional kitchen.

The first time... that w...

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Pollen is located at the Australian National Botanic Gardens in Canberra, Australia

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