SIMON ROGAN in conversation
We were fortunate enough to catch up with Simon Rogan earlier this summer to find out a little about the award-winning chef and pioneer of the farm-to-table movement. Simon’s restaurants in the UK and Hong Kong currently hold four Michelin stars between them, and in 2021, L’Enclume and Roganic Hong Kong were both awarded the newly introduced Michelin Green Star, making Simon the only chef globally to have received a green star on two continents. What motivates you?
the age of 12, and it went from there.
I’m fortunate to work with an incredibly dedicated team, which makes being a chef the best job in the world.
My dad worked at a wholesale fruit and veg market, and that came with a few perks, including being able to take home whatever he wanted at the end of the day. Some of the stuff he brought back at the time was pretty exotic. Finding out what you could do with those more unusual ingredients made me more and more interested in food.
I’ve always tried to push boundaries and be the best that I can be, which drives me forward. Inventing dishes with the freshest ingredients from my own farm and creating a unique and unforgettable experience for our guests is incredibly rewarding. That’s always motivated me and helped me continue to develop as a chef.
When did you start working in a commercial kitchen? At the age of 15, I decided to go to college because I knew I wanted to work with food. By the time I’d turned 17, I managed to get an apprenticeship at the Rhinefield House Hotel in the New Forest, working under Paul Norman, a former head chef at the Savoy. This opportunity kick-started my career and gave me a sound understanding of classical cooking.
How did you become interested in cooking? I grew up in Southampton. Both my mum and dad worked really long hours, so to help out, I used to cook the family meals. I started cooking at home from about
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