Simon Jenkins Patisserie x Radiant Hospitality Company
Simon Jenkins.
Patisserie.
Michelin-level pastry. Commercially structured.
Delivering high-level pastry consultancy for ambitious clients across the Middle East and international growth markets.
Pastry. Considered.
Pastry is often treated simply as the final course. In luxury hospitality, it should be the defining moment.
Simon works with ambitious operators who want their pastry offer to carry the same precision, consistency, and commercial discipline as the rest of the dining experience. He brings Michelin-level technical expertise together with practical implementation, team development and operational structure.
Simon.
Award-winning pastry chef. Consultant. Technical partner to ambitious hospitality operators.
Simon is an award-wining pastry chef with more than twenty years’ experience at the highest level of British hospitality. His career includes senior pastry roles at The Waterside Inn, Le Manoir aux Quat’Saisons, Gordon Ramsay Holdings, Café Royal, Coworth Park and Marcus Wareing Restaurants.
Named Craft Guild of Chefs Pastry Chef of the Year in 2018, Simon now leads a consultancy advising luxury operators on pastry strategy, menu development, technical execution, team training, and commercial performance.
His work is defined by precision, restraint, creativity, and an exacting understanding of what it takes to deliver exceptional pastry at operational scale.
Successful partnerships & engagements
Simons endorsements & referrals
“A calm, composed pastry chef with the talent and composure to rival anyone in his field. A balance of creativity and good man management shows Simon to be a strong, forward-thinking pastry chef.”
— Marcus Wareing, MBE, celebrity chef & best selling author
“Working on a variety of concepts in developing and evolving our pastry offer onboard, he has been instrumental in conducting pastry training with the teams both on shore and onboard.
Simon has great knowledge and technical skill and rises to the challenge of any task presented he both interprets the project briefs well and deliverers to a very high standard.”
— Haydn Davis, Senior Manager - Culinary Development, P&O cruises
“Simons forward thinking organisational skills are second to none. Simon nurtured the whole pastry department and bought them closer together as a team than they have ever been.
Simons skill and ability to train comes naturally and everything that he has done with our pastry kitchen is testament to that. We have a lot to thank him for.”
— Fred Tobin, Executive Chef, Royal Lancaster, London
“Having worked together with Simon on various multi-level projects I consider him to be an extraordinarily creative and highly-skilled pastry chef adept in all aspects of patisserie, confectionery and chocolate work.
He also possesses outstanding leadership and management skills and shows great empathy with particular regards to training both junior and more experienced staff.”
— Keith Hurdman, Chocolatier, Felchlin, Switzerland
To elevate simple ingredients takes mastery.
Modern patisserie demands more than creativity. It requires control: of temperature, texture, timing, margin, training, and repetition.
Simon’s approach is rooted in technical depth and operational clarity. From lamination and artisan bread to chocolate, plated desserts, viennoiserie, and high-volume pastry systems, his work helps teams move from isolated skill to consistent performance.
The result is pastry that looks beautiful, eats beautifully, and works commercially.
Structured pastry interventions for luxury operators.
Tier 1: Discovery
A focused on-site engagement for operators seeking evaluation of their pastry quality, consistency and, execution.
Includes menu review, technical audit, SOP guidance, team auditing, advice, guidance and remote follow up.
Best suited to single-site restaurants, premium cafés, boutique hotels, and hotel operators preparing for a sharper dessert or pastry offer.
Tier 2: Foundation
A deeper engagement for businesses ready to reposition pastry as a commercial and creative differentiator.
Includes recipe & menu development, GP review, production flow assessment, team masterclass, recruitment advisory, and implementation support.
Best suited to growing groups, destination restaurants, and hospitality brands investing in stronger pastry identity.
Tier 3: Partnership
A retained advisory relationship for multi-site, pre-opening, or investment-backed operators requiring senior-level pastry direction.
Includes seasonal R&D, quarterly advisory visits, KPI benchmarking, team capability review, talent validation, and long-term pastry planning.
Best suited to luxury groups, hotel operators, private clubs, and ambitious F&B concepts.
Simon also supports ambitious operators with:
Competition Judging
Brand Launch
Signature Dessert Development
Menu Costing
Brand Re-launch
Pastry Masterclasses
Production Systems
Chef Coaching
Pastry Recruitment Validation
Team Training
Pre-opening Pastry Infrastructure
Technical Trade Tests
The proof is in the pudding.
A curated collection of past work, where imagination meets strategy. Each project reflects our drive to deliver thoughtful, effective solutions.
A commercial case study.
AED 441,684 - projected annual GP increase from pastry optimisation in a single luxury restaurant.
A stronger pastry offer does more than improve the final course. It increases attachment rates, improves margin, strengthens brand perception, and creates a more memorable guest experience.
Illustrative single-site model · monthly
| Monthly metric | Before | After optimisation | Movement |
|---|---|---|---|
| Dessert attachment rate | 40% | 50% | +10 pts |
| Average dessert price | AED 48 | AED 52 | +8% |
| Gross profit margin | 62% | 72% | +10 pts |
| Monthly GP | AED 64,281 | AED 101,088 | +AED 36,807 |
Extrapolated across twelve months — AED 441,684 projected annual GP uplift.
How this is calculated. The model assumes a single luxury restaurant serving around 5,400 covers a month. The uplift comes not from attracting more guests, but from the diners already dining: more of them order dessert (attachment), the offer supports a slightly higher price, and stronger technique improves margin and reduces waste. Monthly GP is the product of covers, attachment rate, average dessert price, and gross profit margin — so the before and after figures, and the annual total, all follow from the same calculation. Outcomes scale with a venue's size and starting point; the percentage gains travel, the dirham figures move with cover count.
Make an enquiry.
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