Meet Simon, our Executive Head ChefBlogs | 27 Oct 2017
Simon Hellier joined the Amadeus team based at the ICC Birmingham in 1991 from the Luxury cruise liner the QE2. Over the years, he has dedicated his time to the company, working his way up the ranks until he was deservedly named Executive Head Chef in 2011.
Simon, along with his team, puts your event is at the heart of every single, beautifully prepared dish ensuring it fits your needs. He recognises that to deliver to this standard he needs to be aware of emerging trends and looks for inspiration to lead to innovation. He explains, “My inspiration comes from everywhere – art, the weather, what I see, what I feel, music, a smell or even a word. All these can help drive innovation and allow me to create new dishes.”
Simon is extremely passionate about the produce he uses; understanding the impact a well-crafted menu can have on an event, and ensures that his mouth-watering dishes are delivered to the highest professional standard to compliment the client vision. This is only possible because he insists on the best food ingredients in his kitchens, never compromising on the quality, with all food being locally sourced, seasonal and with full provenance wherever possible.
“My inspiration comes from everywhere – art, the weather, what I see, what I feel, music, a smell or even a word. All these can help drive innovation and allow me to create new dishes.”
The talented Executive Head Chef makes use of local cheese farms such as Fowlers of Earlswood in Warwickshire, Severn & Wye Smokery in Gloucestershire and local breweries. “I believe strongly in supporting the local economy, investing in the future of UK farming and reducing our carbon footprint,” explains Simon, “We also can help educate our national and international audience to understand of local foods from our area”.
He prides himself on creating pioneering conference and banqueting dishes, constantly pushing the boundaries of traditional offerings. He works with his team to find ways to develop and deliver his new, inspired ideas, driven by the desire to consistently create wonderful dining experiences. He motivates and challenges his team to evolve and keep creating extraordinary food and dining experiences at The ICC.