Copyright 2011 | Sabor a Pasion | All Rights Reserved
Site Designed By Clint Goff
SIMON VICTOR WEBSTER
110 Anderson Co Rd 406
Palestine, TX 75803
(H) 903.729.9500 – (M) 903 922 9952
e.mail flying.kiwi@saborapasion.com
Executive Chef with global influences and a proven track record of starting up successful catering ventures in both hemispheres. An effective communicator and team player, possesses strength in forecasting and planning. In depth knowledge of staff training techniques and the ability to motivate staff to higher standards of customer service and culinary production. Chef Simon is always eager to acquire new skills and experience to enhance his professional development in the hospitality industry. His credentials speak to both creative versatility and commitment to culinary excellence.
2004 to present. Chef/Owner, Sabor a Pasion Country House and Bistro
Converted rural estate into a regionally recognized special events venue and catering operation specializing in international cuisine within 8 weeks of purchase. Responsible for all culinary direction as well as site selection, kitchen and dining room design and build, business model and execution. Services include on and off site catering, event planning, restaurant, bed & breakfast, and culinary instruction. Also collaborated with Trinity Valley Community College in Athens, TX, on establishing standards and framework for a certified culinary certificate program. Clients include local business clubs, medical associations, Rotary, women’s clubs, Chamber of Commerce, Economic Development Corporation, Tourism Bureau, National Scientific Balloon Facility, and families. Avid investors in the community, Chef Simon is involved in fundraising efforts for the Chamber of Commerce and Arts Council, Anderson County Humane Society, Palestine Junior Service League and local schools via catering support, special events sponsorship and culinary demonstrations. Sabor a Pasion is known as the special place to celebrate very special occasions, and has been featured in the Texas Sports Journal, Texas meetings+events magazine Austin TX, the Palestine Herald Press, and the regionally distributed Horizons magazine, as well as on Tyler Texas’ Channel 9 “Proud of East Texas” news program. And fox 5 news Washington DC, “What’s cooking segment’. Kltv Tyler
2000 to 2003. In-flight Chef, B.M.I. Airlines (British Midland)
Initial training as cabin crew, including all safety training for the A320, A321, A330 aircraft, and training in the use of all first aid equipment including the defibrillator and procedures associated with the stabilizing of passengers throughout flight. Main employment provided in-flight chef services for first class guests onboard flights between Manchester, England, Washington, D.C., and Chicago, Illinois, producing a fine dining experience with creative food presentation at 39,000 ft. Also taught the galley management course to flight supervisors in the company’s London-based training school.
1990 to 2000. Simon's Café & Bistro (max 45 covers) and Simon’s Catering
Brought innovative recipes and techniques to a traditional location with outstanding results (circa 1,000 meals per week). Outside catering for commercial lunches and social events including 1,000 covers over two days at Manchester University open day and “Polynesian Hungi” for the Cheshire Farmers.
1985 to 1990. Several posts while becoming established in England including:
Head Chef at The Cheshire Hunt (150 covers) and the Knott Inn at Rushden Spencer (100 covers). Worked as Consultant Chef on a prime time basis.
Head Chef at The Church House in Bollington (70 covers).
Head Chef and Design Consultant at Chatters Wine Bar, Buxton. New wine bar to the Buxton area (100 covers ]
Bar Manager at Bubble's Wine Bar, London. Established chain of wine bars owned by Don Hewitson.
Assistant Restaurant Manager at Trust House Forte, Manchester Airport.
1982 to 1985 Exchange Tavern
Manager of three bars and all catering operations. Opened new sun deck and designed barbecue menu. Increased turnover by 25% (bar staff 12, catering staff 5). Invited to take up the position of Chef (kitchen brigade of 4).
1981 to 1982 Nestlé Catering Division
Recruited for technical sales and consultancy, solving the problems of corporate customers in hospitals, hotels and restaurants (catering division of 5).
1979 to 1981 Harros Hofbrauhaus (kitchen brigade of 10)
Invited to join as Head Chef at a German restaurant (150 covers) and themed banqueting centre (300 covers).
1974 to 1979 Antoine’s Restaurant
Invited to become 2nd Chef, working alongside Tony Astle, one of New Zealand's top chefs. Recruited as full-time trainee chef (kitchen brigade of 5).
1973 to 1974 Windsor Park Hotel North Shore Auckland
Trainee Chef. 20 hours college and 20 hours work (kitchen brigade of 10).
QUALIFICATIONS:
Trust House Forte Staff Training, 1985 (at Manchester Airport, England)
City and Guilds 147 (passed with credit)
City and Guilds 151 (passed written with credit, passed course work with distinction)
City and Guilds 707 (passed with credit)
New Zealand Trade Certificate in Food Hygiene
New Zealand Trade Certificate in Restaurant Management
Member of the Food and Cookery Association of New Zealand
Trained in passenger aggression management
Trained in all S.E.P s, for the airbus 330, 320, 321
Training in the use of all first aid equipment including the defibrillator and procedures asserted with the stabilizing of passengers till the plane has landed.
PRESENTATIONS:
1982 Auckland Technical Institute Catering College. Taught 18-week catering course to 30 students in basic cookery, food preparation, pastry work and hygiene.
1983 to 1984 Hotel Olympia Competition. Represented New Zealand.
CBS 19 Tyler
Tyler Morning telegraph
Naches high school cooking demos
Joan Hallmark proud of texas.
Fox 5 News Washinton DC
Taste of Palestine
Taste of Tyler
Texas Meetings and events magazine 2009
East Texas Horizon 2006
South West Food news 2006
Texas Sporting journal 2005
Conde Nest 2002
Food and travel 2001
B.M.I Special commemorative flight, Launching transatlantic.
