The Love Of Food
Since the age of just 7 Simon knew that he wanted to be a chef. He would sit on the kitchen stool and admire how his mother prepared the dinner for a family of 9 and is extremely grateful to her for the inspiration that she created in him, as well as the opportunities she gave, allowing him to prepare food at such a young age. That is where the spark ignited.Simon´s career began at just 15 after working a 3 week work experience in a large restaurant and receiving not just a glowing report but also a job offer to which he gladly accepted. At 16 Simon began training at the Chelmsford chef school in Essex, by a prestigious teacher with extensive experience and in charge of a restaurant with 3 Michelin stars. At 17 Simon had earned his first head chef position and was given the perfect opportunity to put to practice his skills. During the next few years he went on to be head chef at various establishments in restoration of high level in England. At the age of 20 Simon moved to Spain, and since then has been living in Malaga where he continued to develop his profession, running the kitchen of Restaurante Vino Mio, a high class restaurant with a reputation for good food, nice atmosphere, its exhibitions and live performances.
His great Passion for the kitchen, the continuous effort of a demanding and strenuous job and the changes he has made to his life have all made it possible to be where he is today and to be able to represent himself through the gastronomy. At the age of 28 this is how Simon Robson is presented in his cookbook “Cooking in the Mediterranean” where we can find natural flavours, plates full of bright and vibrant colour, a grand variety of textures with a modern and original presentation, which is the result of the simple techniques and easy tricks that allow us to enjoy creating. Simon has embarked on his latest professional project based on his passion for cooking, his experience, his way of understanding the kitchen and his creative ideas to transform traditional tasty, easy to prepare dishes with a modern touch and fusion.