Simon Bell

Chef Simon Bell's culinary philosophy is rooted in a profound appreciation for ingredients and a commitment to delivering memorable dining experiences. His personal ethos, "I enjoy cooking food for people who love to eat," underscores his dedication to crafting dishes that resonate deeply with guests. A cornerstone of his approach is an unwavering focus on the provenance of produce. He meticulously sources "high-quality produce from environmentally responsible, artisan farmers both near and far," fostering strong relationships to ensure ethical sourcing and ingredients that are at their absolute prime. This commitment allows the "natural flavours shining through" to be the stars of his dishes. Furthermore, Chef Bell embraces innovation and boldness, particularly in his work at Origin Grill. He is keen on "elevating its signature Josper Charcoal Grilled Steaks with steak cuts which are less commonly offered," and actively incorporates "Southeast Asian influences to honour the vibrant and bold flavours of Asia." This philosophy marries respect for tradition and origin with a forward-thinking, flavorful and authentic culinary vision. Chef Bell's technical style is characterized by his expert command of "smoke and fire," primarily utilizing the Josper Grill. This specialized enclosed charcoal oven, fed with "iron bark wood and charcoal" and reaching high temperatures, imparts a "delightful, charred finish, enriching their meats with a profound depth of flavour." His approach to flavor and plating emphasizes showcasing the inherent quality of meticulously sourced, provenance-focused ingredients. He aims for "natural flavours shining through" while enhancing them with bold, innovative pairings and a distinct incorporation of "Southeast Asian influences." Signature dishes on his new menu at Origin Grill include Seasonal Oysters with a vibrant Tamarind, Calamansi, Chili, Gula Melaka, and Coriander drizzle; delicately cooked Hokkaido Scallops with Kombu Butter and Sea Grapes; and a rich Seafood Bisque. A standout is the Australian Bay Lobster, grilled over coals and adorned with yuzu liquor-infused green apple and a Waldorf-inspired salad, crowned with beurre noisette and dog fennel. His steak selection, including Kagoshima A4 Craft Wagyu Striploin and Stone Axe Full Blood Wagyu Rump Cap, is expertly grilled in the Josper, accompanied by inventive sides like Fried Brussels Sprouts with O.G. Spice, Mustard & Lime. He also meticulously designed the bar bites menu for Origin Bar, ensuring a cohesive culinary narrative across both venues with items such as Boneless Charcoal Ribs and Baked Camembert.