About Adam Simmonds
Adam Simmonds is a Michelin-starred chef known for his innovative modern cuisine and commitment to using food as a force for connection and positive change. Over a distinguished culinary career, he has combined creativity, authenticity, and storytelling to build a reputation as one of the UK’s most respected chefs.
Résumé – Journey
From an early age, food was never simply an interest for Adam Simmonds – it was instinctive. Cooking was in his blood, and that natural passion soon drew him to London, where he honed his craft in some of the country’s most celebrated kitchens, including Le Gavroche, The Ritz, The Halkin, The Conservatory at The Lanesborough, Les Saveurs, L’Escargot, Heathcotes and Le Manoir aux Quat’Saisons.
Adam’s talent quickly became impossible to ignore. In 2006, he earned a Michelin star at Ynyshir Hall in Wales, before achieving the accolade again in 2010 at Danesfield House, near Marlow, where his restaurant, Adam Simmonds at Danesfield House, held the star for three consecutive years. During this period, he also secured four AA Rosettes for five years running and maintained an impressive 8/10 rating in the Good Food Guide, placing him and the restaurant among the very best in the UK.
His reputation continued to grow. Adam was named Hotel Chef of the Year at the 2011 CATEY Awards, reached the semi-finals of the British Culinary Federation’s Chef of the Year competition, and was tipped by the Good Food Guide as one of the top ten chefs to watch.
In 2013 and 2014, Adam represented London and the South East on BBC’s Great British Menu, becoming a finalist in the 2014 series. That year, he had the honour of cooking the starter course for war veterans at St Paul’s Cathedral as part of the 70th anniversary commemorations of D-Day — a deeply meaningful moment in his career.
After leaving Danesfield House in 2013, Adam continued to shape the London dining scene, taking up a role at Pavilion on Kensington High Street and undertaking a number of high-profile consultancy projects. His long-held ambition to return to the capital with a concept of his own was realised through The Test Kitchen, a celebrated Soho pop-up that ran for 12 months and allowed Adam to explore creativity, precision and storytelling through food in a more intimate setting.
In 2019, following his own personal challenges, Adam became Chief Ambassador for The Burnt Chef Project. Through this role, he has used his own experiences to support others, champion mental health awareness and help create a healthier, more conscious culture within the hospitality industry.
In 2023, Adam took on one of the most meaningful roles of his career as Chef Director at Home Kitchen, a fine dining restaurant in London’s Primrose Hill dedicated to providing life-changing opportunities for people who have experienced homelessness. There, Adam brought together his culinary expertise and his passion for social impact, using the discipline, creativity and confidence of the kitchen as a pathway to transformation. Every service became more than a dining experience, it became a statement about dignity, skill, opportunity and the power of food to change lives.
Alongside this, Adam became Chef Patron at the Megaro Hotel in King’s Cross, where he launched the highly anticipated Voyage with Adam Simmonds in January 2025. Intimate, elegant and deeply personal, the restaurant reflected Adam’s journey through decades of cooking, offering guests a refined, narrative-led exploration of flavour, technique and memory.
By this stage Adam had become internationally sought-after. He begun advising on hospitality projects around the world where he would develop menus and mentor teams to bring his distinctive culinary vision to new audiences.
In late 2025, Adam joined forces with renowned mountaineer and adventurer Jonathan Kattenberg of Walking With My Bear, creating extraordinary overseas trekking experiences where remote adventure meets world-class cuisine. With Adam cooking exclusively throughout each journey, guests are able to explore some of the most awe-inspiring landscapes on earth while enjoying a level of gastronomy rarely found beyond the walls of a fine dining restaurant.