spent time at several high profile establishments including Restaurant Guy
Lassausaie and Marc Meurin in Bethune, France. Previous accolades for Adam ...
Simpsons Restaurant Andreas Antona Chef Patron - Simpsons Restaurant
Simpsons Restaurant as we know it, was created by Michelin chef-patron, restaurateur and mentor to so many Birmingham chefs, Andreas Antona. First achieving his Michelin status in his ‘Simply Simpsons’ Restaurant, located in Kenilworth, Warwickshire. Andreas Antona began his culinary career at Ealing Technical College that, under Victor Ceserani, was among the best chefs schools in the country. On graduating he moved to Switzerland to work in the kitchens serving Zurich’s central railway station which were known for their excellent training. After a few years working in different regions of Switzerland, Andreas moved to the Park Hotel in Stuttgart. He stayed in Germany for almost four and a half years and it was during his time as Sous Chef in a top restaurant that he was presented with the opportunity to move back to London, to work with Anton Mosimann at the Dorchester’s Michelin starred Terrace restaurant. By the time Andreas left, the Dorchester held two Michelin stars.
Luke Tipping Executive Chef Director - Simpsons Restaurant
Luke Tipping has been working with Andreas since their days at the then renowned Plough and Harrow, the breeding ground for many of the regions top chefs and restaurateurs. They both left, and two years later, they received a Michelin Star for Simpsons, then located in Kenilworth, Warwickshire. Since then Luke has become the Executive Chef Director at Simpsons Birmingham and been awarded Midlands Chef of the Year, and more recently received a Professorship of Culinary Arts by University College Birmingham in October 2010, in recognition of his efforts promoting the next generation of kitchen stars.
Adam Bennett Head Chef - Simpsons Restaurant
Adam has worked both at Simply Simpsons in Kenilworth and now is Head Chef at Simpsons in Edgbaston for over 8 years. His first job was under the great Anton Mosimann at the Dorchester and has since spent time at several high profile establishments including Restaurant Guy Lassausaie and Marc Meurin in Bethune, France. Previous accolades for Adam include winning Midlands Chef of the Year in 2005 and working closely on their sister restaurant Beef Restaurant in Kenilworth. More recently in 2011 Adam was picked to head up the UK team of the prestigious Bocuse d'Or competition held in 2012. Adam Bennett & Bocuse D'or
Kristian Curtis Commis Chef - Simpsons Restaurant
Kristian Curtis has always had a passion for food and wanted to be Chef since from the age of 12. He attended a young Chefs cookery school course every Saturday morning. Kristian was named ‘Student of the Year’ at Stratford-Upon-Avon College. As part of his college course he completed a 6 week work placement at Simpsons. He was subsequently offered a fulltime position and has worked there for 4 years as Junior Chef de Partie. Kristian won British Culinary Young Chef of The Year. Kristian has also gained experience at 1 star Michelin, ‘Zaranda’ in Madrid, Spain. Kristian was honoured to be part of Bocuse D’Or Uk Team working alongside Adam Bennett, and put in a star performance, the best yet by a UK team, placing fourth and just six points off the podium. To top it all they collected the special prize for best meat platter and Kristian became the first UK chef to win the best commis prize.
