Simon Johnson realised early on that while he wanted to build his career in the food industry, he no longer wanted to be a chef. Photo: Supplied
Although Simon Johnson started his career as a chef (first by completing an apprenticeship through the InterContinental hotel group, and later through running a successful restaurant in New Zealand), eventually he realised his love for cooking needed to be nurtured in a different way. “I loved cooking and the industry, but I felt that I didn’t want to be on the pans at 10 o’clock at night,” he says.
A major feather in Johnson’s professional cap is that he’s an IOC-trained EVOO judge…
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