simon humble

Simon Humble - From an olive oil judge to being labeled ‘best risotto chef outside Italy’, Simon Humble really should have been based in Italy. Thankfully for Melbourne’s diners he isn’t, and we are all the more fortunate for his passion for Italian cuisine.

Though Simon Humble’s chefing career began in the most traditional of Melbourne French restaurants, the famous Maxim’s, Simon soon developed a healthy obsession of Italian food. Working at some of Melbourne’s best known Italian restaurants – Café e Cucina, Il Bacaro and Scusami – these establishments built their reputations around Simon’s cooking – achieving 3 hat recognition by Australia’s restaurant critics.

Being a student of everything Italian, Simon has traveled to Italy every year for the past nine. Traveling all over Italy, he spends time with the artisan producers, working in many restaurants from Michelan Star to the simplest of trattoria’s, attending cooking classes held by high profile chefs as well as the odd truffle hunt.

Simon has earned a deserved reputation as Melbourne’s master risotto chef. He received the silver award at the World Intercontinental Risotto competition, held in 1999 in Italy. Antonio Carluccio announced him the Risotto King of Australia and he has won a multitude of competitions and awards for his cooking.

He even cooked for the Italian president, the only Australian Chef privileged to do so on the President’s visit to Australia in 1998, in the same year winning the global award “Insegna Italiano Ristorante” in Rome for Simon’s commitment to authentic Italian cuisine.

Simon describes the basic tenants of Italian cuisine as Simplicity, Authenticity & Quality produce. He sums up his own food style not as innovative, but as a respectful deviation or a modern traditionalism, where he works with established knowledge to create something new. A combination of choice Italian produce with the very best Australian raw products is what he preaches via his menu.

When Simon returned from Italy one year and discovered the peppery wild rocket he loved so much wasn’t available here, he went back to Italy and sourced the appropriate seeds. Back in Melbourne he convinced a local grower to plant the seeds, and its demand surely followed.

Simon is in constant demand as guest chef around Australia and internationally. He was a guest chef at the World Gourmet Summit in Singapore in April 04, and is invited to appear at various promotional and media events.