5 minutes with e’cco bistro Head Chef Simon Palmer
We were excited to hear that e’cco bistro has welcomed a new Head Chef to the fold who is promising to provide a fresh and thrilling experience for diners at this award-winning Brisbane favourite.
Simon Palmer is a promising up and coming star of the kitchen and Australian dining scene, and has worked at some of the country’s most highly-regarded restaurants including Bacchus restaurant in Newcastle, Urbane in Brisbane and most recently working with the renowned Ben Williamson of Gerard’s Bistro.
Whilst he has been busy creating a brand new menu for e’cco, we were able to catch up with Simon and have him answer our Chefs of Citi questionnaire so that we can get to know him better:
Q. What did you have for dinner last night?
A. I had some lovely pork steam buns.
Q. Place you eat most often on days off?
A. Longtime Restaurant and bar, a great Thai restaurant tucked away in a Fortitude Valley laneway.
Q. Favourite ingredient to work with?
A. You can’t go past a great cut of meat.
Q. Last Weekend on earth – what city are you eating in?
A. It would have to be San Francisco!
Q. If you weren’t cooking, what would you do for a living?
A. I would have to say teaching, because after working as a chef for so long I have found that passing on knowledge is one of the best parts of the job.
Q. What did you want to be when you were growing up?
A. A builder
Q. Most embarrassing cooking moment?
A. Dropping hot lamb fat all over me
Q What is the ‘can’t miss’ foodie event in your calendar each year?
A. The Noosa Food and Wine Festival
Q. How long have you been a chef and why did you decide to pursue this career?
A. I have been a chef for ten years now, and I think I realised that this was the job for me when I saw that I would get to work so closely with people who are so passionate about what they do.
Q. What is your favourite ingredient?
A. I love to cook with octopus, in fact one of my favourite dishes from our new tasting menu is char-grilled octopus, walnut and potato foam, pomegranate and rye. It is beautifully matched with the McWilliam's Appellation Sauvignon Blanc that Citi customers can enjoy for free with their meal thanks to the Citibank Dining Program.
Q. What do you eat at home when nobody is looking?
Q. If you could invite any Chef for dinner who would it be and why?
A. Pierre Koffmann [one of only a small number of chefs in the UK to have been awarded three Michelin stars for his restaurant La Tante Claire].
Q. Which era would you like to recreate with your culinary talent and why?
A. I think it would be great to be able to revisit 80’s British cuisine.
Q. What is the best piece of advice you could give to aspiring chefs?
A. Be happy with whatever you do.