Simon Rogan
Chef / Patron
Simon Rogan is celebrated as a pioneer of the farm-to-table movement, earning an internationally acclaimed reputation. In 2002, he launched his first restaurant, L'Enclume, in the Lake District village of Cartmel, emphasizing hyperlocal and seasonal ingredients. Today, the restaurant proudly boasts three Michelin stars, five AA Rosettes, and ranks as the top establishment in the Good Food Guide.
Over the past 20 years since founding L'Enclume, Simon has established his own sustainably operated farm, Our Farm, and currently serves as chef patron for nine award-winning restaurants located in London, the Lake District, Malta, Phuket, and Hong Kong.
In 2021, Simon was honored with the Michelin Green Star for his commitment to sustainability, awarded to both L'Enclume and Roganic Hong Kong. This recognition makes him one of the few chefs to receive this prestigious accolade across two continents.
In 2024, Simon Rogan was further recognized for his contributions to the food industry, receiving an MBE in the New Year’s honours list.
Back of House Team
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Executive Chef
Oli Marlow
Oli Marlow is the Executive Chef of Roganic Hong Kong, where his journey with Simon Rogan began at the original pop-up of Roganic. He was instrumental in securing Roganic's first Michelin star following its permanent return in 2017. In addition to his work at Roganic, Oli oversees Aulis London, Aulis Phuket, Ionharbour, and The Baker & The Bottleman, showcasing his commitment to innovative and sustainable gastronomy across multiple renowned establishments under Simon Rogan.
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Head Chef
Adam Catterall
Adam was one of the founding members of our team when we opened in 2019. He started as a sous chef and worked his way up to the role of head chef, which he became in 2023. Over the last five years, he has worked with Simon and executive chef Oli Marlow to push the boundaries of sustainable gastronomy, helping us retain our Green Michelin star.
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Senior Sous Chef
Mark Catchpole
Mark joined the team in March 2022 after working at renowned British restaurants The Fat Duck and Dinner by Heston Blumenthal, before venturing to Australia to take up a senior sous chef role at Attica. Mark is always looking for new and inventive ways to uphold Simon's culinary ethos and commitment to sustainability.
Front of House Team
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Restaurant Manager of L'enclume
Graeme Cumine
Graeme Cumine is the restaurant manager at L'Enclume, Simon Rogan's flagship restaurant in the Lake District. With over four years of experience in this role, he plays a key role in the restaurant's journey to earning three Michelin stars. Graeme was recognized in The Caterer's Acorn Awards for 2022, celebrating the industry's top talent under 30. We are grateful to have him supporting the opening and elevating the dining experience at Roganic Hong Kong.
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Restaurant Manager
Antonio Mereu
Antonio's journey with Simon Rogan began in 2015 as a commis waiter at L'Enclume, his three Michelin-starred restaurant in Cartmel. After three years in The Lakes, Antonio joined the opening team at Roganic London as head waiter, before making his way to Roganic Hong Kong in 2021. With a passion for the art of hospitality, Antonio ensures that every experience is nothing short of extraordinary.
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Junior Assistant Manager
Priscilla Tam
Priscilla joined us in 2021 and is responsible for crafting our soft drink pairings. She follows our zero waste philosophy by utilising off-cuts, stalks and trimmings from the kitchen to create creative nonalcoholic beverages that perfectly complement our dishes.
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Group Head Sommelier
Valentin Mouillard
(TBC) Valentin Mouillard, Head Sommelier at Simon Rogan’s three Michelin-starred L’Enclume, grew up in the Muscadet region of the Loire Valley and is the grandson of a winemaker. After studying hospitality and working in France, he joined L’Enclume in 2016 and became Head Sommelier three years later, receiving the Michelin Sommelier Award in 2024. Valuing sustainability, he showcases diverse wines from small-scale, ethically-minded producers, offering unique pairings to enhance the dining experience.
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Head Sommelier
Titouan Charles
Titouan is the Head Sommelier at Roganic, newly established in this role but experienced in the wine scene. From Mouzillon in the Loire Valley, he studied cooking before discovering his passion for wine and guest experiences. After graduating from sommelier school and working in various wine bars and Michelin-starred restaurants, he shaped his style and thirst for sharing. Arriving in Hong Kong in late 2024, he is excited to explore the global wine world and share his discoveries with you.
