i. Biography
He later returned to Yorkshire as Head Chef and owner of Millers in Harrogate after a spell in London, bringing back a sharpened read on pace, purpose and place. In that sequence, the city looks less like an exit than a detour: time away, then a clearer return to Yorkshire cooking and the demands of running a room.
The Path
Early in his career, Simon worked as Head Chef and owner at Millers in Harrogate, a role that put responsibility for the kitchen and the business on the same set of shoulders. He later became Head Chef at Rascasse, before moving on as Chef / Owner at Guellers in Leeds, where cooking and ownership sat side by side. His next chapter took him to The Box Tree in Ilkley, West Yorkshire (2004–2022), where he served as Chef / Operator for nearly two decades, a stretch that speaks to consistency, stamina and the discipline required to keep service moving year after year.
The Work Today
Today, Simon’s work reads as the result of those years: less about display than about a settled hand, shaped by ownership, pressure and the need to adapt. The record points to a chef who has lived through the hard edges of restaurant life and now speaks with more attention to what keeps the work sustainable. The emphasis lands on balance as much as ambition, and on the long view rather than the nightly rush.
Signature
Simon’s signature dishes include roast sea bass with aubergine caviar and San Marzano tomatoes with aged Balsamic. One is built around the direct line of sea bass; the other leans on the sweetness and depth of ripe tomatoes with the darker finish of aged Balsamic. Taken together, they point to a kitchen that works with clarity, measured contrast and ingredients allowed to read plainly on the plate.
In Their Words “I think I was a bit burnt out, I think my time out has refreshed me and losing the star has awoken something.” Taken together, the remarks are plainspoken: fatigue named, then reset; pressure, then perspective. Family time and downtime are not treated as extras, but as part of what makes continued service possible. The point is not escape from the work, but a way of returning to it with enough left in reserve.
Acclaim
Simon’s honors include Yorkshire Chef of the Year and three AA rosettes. They mark recognition built across ownership, leadership and long service in prominent kitchens, each award tied to a different part of a career long associated with Yorkshire dining.
Profile updated July 2026
FAQ
Asked of Simon
Where did Simon Gueller work before?
Simon Gueller's earlier career included Millers, Rascasse, and Guellers.
What recognition has Simon Gueller received?
Yorkshire Chef of the Year (2002).
