Simon Rogan, President
Simon Rogan is an internationally renowned, award-winning chef, recognised as one of the pioneers of the farm-to-table movement. In 2002, Simon opened his first restaurant L’Enclume in Cartmel in The Lake District, with a focus on hyperlocal and seasonal ingredients, many of which are grown at Our Farm, Simon’s farm in the Cartmel Valley. L’Enclume was recently awarded three Michelin stars.
Simon opened his second venture in Cartmel, Rogan & Co, in 2008 which won its first Michelin star in 2018. In 2016, Simon launched Aulis at L’Enclume, his first chef’s table and development kitchen. Aulis also arrived in London in October 2017 as a stand-alone dining destination, acting as the creative hub for Simon and his London team of chefs.
Ian Musgrave, candidate
Ian Musgrave joined The Ritz as chef de partie in 2011 and became Premier Sous Chef in 2021. He is now one of seven sous chefs in a brigade of 60 chefs. Ian oversees all outlets of the kitchen, including the Ritz restaurant, Private Dining, Room Service and the world famous Ritz afternoon tea held in the Palm Court. During this time The Ritz was awarded its first Michelin star.
Ian won the British Culinary Federation Chef of the Year in 2018 and is looking forward to finally competing for a chance to represent the UK in the world’s most prestigious culinary contest.
“I’ve always felt inspired by the Bocuse d’Or competition and what it represents, the importance and the history of haute or grand cuisine. To have the chance to represent the UK would be a true honour.”
Tom Phillips, coach
Tom Phillips spent time working in some of the world’s best kitchens before joining Restaurant Story as head chef in 2017. He progressed to head chef and in 2019 the restaurant was awarded two Michelin stars. His prior experience includes working for Thomas Keller, Le Bristol Paris, The Ritz London and L’Enclume in Cumbria. Tom has twice represented Wales in BBC’s Great British Menu - itself a celebration of culinary craftsmanship.
Adam Beaumont, commis chef
Adam Beaumont joined the Ritz in 2021 and is currently Demi-chef de partie. Before moving to London he worked across all aspects of the restaurant at Simpsons in Edgbaston and on seafood preparation and desserts at Adams in Birmingham. To help him secure these high end culinary opportunities Adam took part in an eight week course at University College Birmingham which culminated in him preparing a three course dinner for parents of the students.
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