Chef Simon Horwitz

Simon Horwitz is 34 years old and a 2007 graduate of Ferrandi School in Paris.


His early career was inspired working alongside chefs including: Jacques Chibois at the Bastide Saint-Antoine, Sylvestre Wahid at Oustau de Baumanière and then at Strato in Courchevel. He met Pierre Gagnaire at Strato and followed him to Balzac in Paris. In 2011, he helped his friend from Ferrandi, Bertrand Grébaut, open Septime in Paris. Another adventure followed in Paris at Crom'exquis with Pierre Meneau. 

Before starting his own restaurant, he left France to discover other culinary cultures in Southeast Asia. The first stop  was in Melbourne, Australia in Ben Shewry's kitchen at Attica; then onto Hong-Kong and its street-side food culture, and finally Japan to learn about traditional Japanese cuisine before working at Michelin starred tables of Kyoto.


He then traveled to South America: Brazil, Bolivia, Mexico - where he worked alongside Enrique Olvera in the kitchen of Pujol - then Peru with Virgilio Martinez in his restaurant Central. The broad diversity of Chef Horwitz’s experiences have reinforced his passion in the authenticity of the food he prepares and a belief in the friendly and lively quality of serving large tables with shared dishes.

Sommelier Sebastien Perrot

Sébastien Perrot is in charge of the wine cellar.

A native of Southwest of France, this wine lover’s skills include being a winemaker, a wine merchant and a sommelier.  He studied at La Maison de l'Aubrac, before joining Le Petit Sommelier bistro in the XIVe district where he oversaw the wine cellar.


In 2013, he participated in the excitement of Les Rouquins, a wine and tapas bar where he became very familiar with the intense inner workings of the kitchen. This experience made him realize there is no distance between the kitchen and service. A philosophy he further refined in joining the team at L'Ogre, the cavernous brewery in the XVIe district of Paris. Sebastien’s journey has today led him to participate in the adventure of Elmer.