Chef Simon Khan is a Bangladeshi-born Italian chef. He is popular among the chef communities for his extraordinary cooking skills and depth knowledge of the food industry and Culinary Arts. After Higher Secondary graduation, he went abroad to pursue a degree in Culinary Arts at an early age. He completed his culinary education at the prestigious AldiniValeriani, Via Sario Bassanelli in Italy. Further, he completed his training at “RAC” coocoprofessionale and La’annoin 2007.
From starting his carrier in culinary art uptil now, chef Simon has gained numerous achievements. While overseas, he appointed as a Lerner Pizzaolo and Italian at “Villa Aritusi” at Bologna in Italy, Pizzaolo & Italian at “Number -10 Pizza & Bar” at Berlin in Germany, Executive Pizzaolo & Pasta Chef at Cafe SantAnzelo” at Gard de Lyon in Paris, Executive Pizzaolo at “Pizzeria Casa Mia” at Bologna in Italy, Executive Chef at “LAB-16 Restaurant & Pizzeria” at Bologna in Italy, Executive Sous Chef at “Hotel Corona D’Oro” at Bologna in Italy, Demi Continental at “Café Sant’ Angelo” at Paris in France.
After working as a chef for a long time in many different countries in various prestigious hotels and restaurants, Chef Simon returned to Bangladesh. He was appointed as an executive chef in many prominent hotels and restaurants. Some of the significant properties he worked with are Treat Corner Restaurant in Sylhet and MRP Food, Fiesta Oven Fresh, Six Seasons Hotel and Imperial Hotel International in Dhaka. He has worked as a consultant with many food manufacturing companies, hotels and restaurants. He is an honorable consultant of Sadeeq Agro, Hameem Group, Wind Lounge and Women’s Kitchen.
Chef Simon is a familiar face in cooking shows as guest chef and main judge in cooking competitions. To spread his knowledge and share his experience with the newcomers, he also worked as a trainer and Chief Operating Officer (COO) at Imperial Hotel Management and Training Institute and as Head of Faculty at Yes Institute. He has established his hotel management and culinary institute named “Givenci Beacon Academy Bangladesh.” His written book named “Green Food” is one of the popular training manual books among the culinary student community. He is one of the contributors to prepare the course curriculum of Food and Beverage Production (Cooking) under the Skills for Employment Investment Project (SEIP) conducted by the Government of Bangladesh (GoB).
Chef Simon is one of the initiators and current organizing secretary of the Chef’s Federation of Bangladesh (CFB). He is still contributing to the development of the culinary industry and working for the well-being of the chef community Bangladesh.