Executive Chef Simon Poulin brings his energy and creativity to Sargasso. He is an enthusiastic individual with a can-do attitude that challenges him to constantly improve and create new recipes. His greatest joy is having customers like you, enjoying a meal that he has prepared. He has extensive experience in Caribbean, French, Asian, Italian, and Continental cuisine.
From an early age Simon had an infatuation with cooking. It began at age 13 while he was working for a local butcher in Montreal, Canada. He went on to receive formal culinary training at the Southern Alberta Institute of Technology in Calgary. His early apprenticeships came at La Chaumierein Calgary, Hotel La Sapiniere, Hotel Russillon, and La Vielle Forge in the Montreal area. He then became Chef at Restaurant Toulouse followed by Café Laurier, also in the Montreal area.
His first Executive Chef position came at Le Jardin Restaurant at Le Deck Hotel in the Turks and Caicos Islands in the Caribbean. He then opened the new Bay Bistro Restaurant at Sibonne Hotel specializing in Pacific Rim and Mediterranean fusion cuisine. Most recently, Simon was Executive Chef at the Chippewa Private Dining Club in Michigan.
Simon has received specialized training in pastries, chocolates, and butchering. He has received Silver Medals at the Caribbean Culinary Arts and the Culinary Institute of America cooking competitions. His restaurant in Provo was voted as the number one restaurant in the Turks and Caicos Islands chain.
