Simon Young

Executive Head Chef since September 2003, Simon Young has made a tremendous impact on both the culinary direction and success of the Food and Beverage operation at Jumeirah Carlton Tower.

The long established Rib Room Restaurant has served London’s finest roast rib of Aberdeen Angus beef for over 40 years and under Simon Young’s leadership was awarded 2 AA Rosettes in 2005 for the first time in its history. More recently Simon was voted “Hotel Chef of the Year – 250 Covers” at the 2009 Hotel Cateys Awards.

Simon Young is acknowledged for providing attractive, seasonal dining as well as striving for continued improvement and innovation. His menus change seasonally and the focus is very much on the British provenance produce and seasonal ingredients.

The Rib Room menu’s real focus is on beef and steak.  This makes creativity challenging, however, Simon Young’s original approach introduced the Wagyu beef to the a la carte, weekly seasonal set menus with British provenance and other unique menus such as the British Experience, a 7 course tasting menu which introduces ingredients from around the UK.

As a dedicated ambassador for his profession, Simon Young never grows tired of constantly endeavour to achieve superior product quality and presentation. Through his originality, dedication, passion and skill he has exceeded the expectations of both Jumeirah Carlton Tower’s dining customer and the industry as a whole.