Chef Simon Sullivan

For as long as I can remember, I have always had a creative drive to make food and to feed the people I love. My father was the same way. When I was seven we moved to The U.S. from England and my father began working off shore along coast of Louisiana. His English palette was excited by the essence of cajun food and his cooking became strongly influenced by the flavors of gulf coast. Together we began exploring in the kitchen, and I learned that cooking was about way more than ingredients.

After exploring courses in Culinary Arts, my bond with my father grew stronger as we continued to spend more time together in the kitchen. At the age of 18, my father passed away.