Simon Stocker
Record of Employment: All London Based
A’ L’Ecu De France ( 1st Commis)
The Victoria Gaming Club (1st Commis)
The Clermont Club (Senior Chef de Partie)
The Gloucester Casino (Chef de Partie)
La Vagabond Restaurant (Head Chef)
Le Moulin Restaurant (Head Chef)
Scotts Restaurant (Chef Garde Manger)
Rugby Sport Executive Luncheon Club ( Head Chef)
Hendon College ( Chef Lecturer)
Merton College ( Chef Lecturer)
Westminster Kingsway College ( Chef Lecturer, Advanced Practioner in Culinary Arts)
Honours and Awards and Extra Curricula Responsibilities:
Team Manager British Junior Culinary Olympic Team Erfurt 2008
Finalist CGOC Education Chef of The Year 2008
Finalist CGOC Education Chef of The Year 2007
Time Out Best Restaurant Under £20 2004
Finalists The College Restaurant of The Year 2003-07
Palme Culinaire – Association Culinaire Francaise
Gold Medal – The CGOC Annual awards
Silver Medal – The CGOC Annual awards
Bronze medal – The CGOC Annual awards.
The CGOC Chairman’s Award 2003-04
Judge: New Zealand Link Foundation Chef 2003-07
Judge: The Major Mini series 2003-07
Judge: The Sodexo Salon Culinaire 2007
Judge: Association Culinaire Escoffier Challenge 07
Judge: Combined Services Salon 2007
Judge: The Norwegian Seafood Challenge 2004
The CGOC Judge and Organising Committee member 2002 - PRESENT
Panelist steering committee The Triple A Awards
Organiser/Judge The UK Sweet Potato Chef of The Year 2007
Organiser and Judge The London Chef of The Year 2007 – PRESENT
Culinary Competition Team Manager WKC
Contributor and Acknowledgement The Virtual Kitchen Online Learning Resource and The Professional Chef Recipe text book.
Exam writer B.T.E.C. Hospitality and Cookery Specialism.
Silver Medal- La Parade des chefs Hotelmpia
Bronze Medal- La Parade des Chefs Hotelympia
Silver Medal – Restaurant Plat du jour for two Hotelympia.
I began my career as a chef whilst studying towards my Professional Chef Diploma at Highbury College in the 80’s whilst working for outside catererers. My full time Career commenced at A’L’ Ecu de France London where I worked a s 1st Commis fish cook, from there I moved on to work in various restaurants, clubs and casinos at all level’s up to head chef.
Fourteen years ago I joined Westminster Kingsway College as chef lecturer and five years ago was promoted to Advanced Practioner in culinary arts becoming the lead lecturer within a team of 25 chef lecturers. I have always looked to gain more knowledge in the craft of cookery and I feel I pass this onto my students.
I am always looking for new avenues to follow in developing both myself and my students and always get involved in any interesting project open to me. My role as a committee member of the craft guild of chefs is mainly as a competition organiser and mentor to younger chefs and as an advisor to colleagues within the industry and education.
I constantly test the students in competitions nationwide including Hotelympia, The Wessex Salon, Hospitality Week, The Restaurant Show, ScotHot and at smaller salons including The Major Mini Series which I have organised for the Craft Guild of Chef and Major International for the past three years. In October 2007 I led the Westminster Kingsway College Team in producing two menus and two restaurants at The Restaurant Show Earls Court for the third year running this has been received to great critical acclaim.
I live with my fantastic and very supportive family, wife Claire and my two daughters Isobel and Katie in Ash Vale Hampshire.
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