Alumni Video Series: Meet Simon Ming

At just 21, Simon Ming left behind his family and the bustling life of Sichuan, China, to pursue his dream as a chef in Australia. Now, at 29, he stands proudly as the head chef and part-owner of ODÉ Bistro – a French and Spanish fusion restaurant in North Adelaide, South Australia – bringing bold creativity and refined technique to one of Australia’s top culinary destinations.

Simon’s journey began at Le Cordon Bleu Adelaide, where he graduated from an Advanced Diploma of Hospitality Management (Cuisine) in 2019. It was during this time his ambition soared, mastering the craft of French cuisine and being able to use it as a gateway to connect with people through food and storytelling.

“French cooking is the mother of all cooking,” Simon says.

“As long as you master the skills in French cuisine, it becomes easy to adapt to different cultures, techniques and approaches.”

After completing his studies, Simon quickly earned a coveted position at Restaurant Orana under the late Jock Zonfrillo. He later sharpened his skills at top restaurants across Sydney and Melbourne, but South Australia always called him back.

“Growing up in a very populated country, I was tired of that big city life,” he reflects.

“I started my culinary journey in Adelaide and I felt very connected… it felt like Adelaide was where I needed to be.”

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Le Cordon Bleu sets the highest standards for its students – nothing is easy. You have to study as hard as you can to make sure you learn as much as possible.

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ODÉ Bistro, Simon’s current culinary home, is a reflection of his philosophy – where zero-waste principles meet high-end gastronomy. Every ingredient is used from top to bottom, an ethos Simon lives by not just for sustainability but for honouring the produce itself.

But Simon’s road to success wasn’t always lined with kitchen tools and chef’s whites.

Before moving to Australia, he worked in petroleum engineering back in China – a path that left him unfulfilled.

“It wasn’t the job I wanted. I didn’t feel passionate about it,” he says.

“I like to connect with people, to share stories, and food gives me that chance.”

Reflecting on his time at Le Cordon Bleu, Simon credits the school’s world-renowned training for preparing him to thrive in such a competitive industry.

“Le Cordon Bleu sets the highest standards for its students – nothing is easy,” he says.

“You have to study as hard as you can to make sure you learn as much as possible.”

Today, Simon says every cent of his tuition has paid off.

“I’m very passionate and very happy – this is my dream, and I made it come true.”

From petroleum engineering to opening one of Adelaide’s most exciting dining venues, Simon Ming’s journey is a shining example of how passion, training and hard work can turn any dream into reality.

Feeling inspired? Explore our Advanced Diploma of Hospitality Management (Cuisine) today