Simon Gault: Apprenticeships, Mentors, and Learning the Hard Way (Part 1)

In this episode of Bacon Butty, Daniel sits down with one of New Zealand’s most recognisable chefs, Simon Gault, in his Auckland deli kitchen. Over a bacon butty built on sourdough pizza dough and crisp Woodys bacon, Simon reflects on a lifetime in hospitality and the moments that set him on his path.

Simon takes us right back to his childhood food memories, growing up in Papakura, and the early spark that came from peeking inside professional kitchens. He talks openly about starting his apprenticeship at just 16 under the formidable Tony Astle at Antoine’s, learning discipline, precision, and resilience the hard way. From being tested, terrified, and pushed to perfection, Simon explains why those early years shaped everything that came after.

The conversation moves through his formal training, block courses, and the leap to London — landing roles at Prue Leith’s restaurant, surviving on baked beans, learning pastry, sauce work, and kitchen culture, and eventually working in some of the most extraordinary settings imaginable, including a Michelin-starred castle kitchen. This is a deep dive into craft, mentorship, and what it really takes to earn your stripes as a chef.

Want to see Simon’s bacon butty creation? Head to www.ripplmedia.co.nz for photos.

Special thanks to our sponsors:
Upstock – Get your first month free at upstock.app/bacon
Hospitality New Zealand – The voice of Aotearoa’s hospitality industry. Find out more at hospitality.org.nz
Woodys Free Range – Get 15% off at woodysfarm.co.nz with the code BACONBUTTY

Bacon Butty is made by Rippl Media — Daniel Todd, Karli Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), Sofia Wenborn, and edited by Ricardo Ramirez.