Interview with Chef Stephane Simond, Folie Kitchen & Pâtisserie


How long have you been cooking professionally?

Starting in 1990 as apprentice


What is your most memorable moment since being a chef?

No particular moment but being a chef at that level is a very hard achievement with a lot of ups and downs, so being professionally who I am today is already memorable for me.


What is the weirdest request of food that you had to make?

Honestly I can’t remember


Have you ever thought of opening up another restaurant in the future?

It’s already going to happen soon.


How would you describe your style of cooking?

Contemporary classic food from Indonesia 🙂


When did you realize your passion in culinary world, and what triggers it?

It started when I was 11-12 years old. My mom was working late in the evening so if I wanted to eat I had to cook by myself and using whatever I found in the fridge or dry store.


If you were not being a chef, what career choice would you pick and why?

Professional football player, why? What do you think…


What do you do for fun during your day off?

Spend time with my family since being a chef  is taking a big space in your life.


What is your most favourite food?

French cheese, no doubt.


How do you want to be remembered?

As a good person