Simon Poulin

Executive Chef

Simon joined the Chippewa Club in February 2015 coming from the number one restaurant in West Virginia, Sargasso. A native of Montreal, Canada, Simon began his career at the age of 13 when he went to work for a butcher to learn the art of charcuterie.  He received formal culinary training at the Southern Alberta Institute of Technology in Calgary and apprenticed at La Chaumiere in Calgary and Montreal hotels La Sapiniere, Le Roussillon Royal Montreal and La Vieille Forge.  From there he served as chef at Restaurant Toulouse and later at Café Laurier, both in Montreal, before relocation to the Turks and Caicos Islands in the Caribbean to become the executive chef at Sibonne Beach Hotel.

Recognition of Talent