Simon Gault is a New Zealand celebrity chef, restaurateur, entrepreneur, food writer, and television personality.
He rose to prominence by opening his first restaurant at age 22 and building a reputation for innovative, high-quality cuisine through venues like Bell House, Gault’s on Quay, Euro, Giraffe, and executive roles with the Nourish Group, including Euro, Pravda, Shed 5, and Jervois Steakhouse.
He gained widespread recognition as a judge on five seasons of MasterChef New Zealand and as host of shows such as Chef on a Mission and the documentary series Why Are We Fat?.
Quick Facts
- Full Name: Simon Gault
- Stage Name: Simon Gault
- Born: 29 September 1963
- Age: 62 years old
- Birthplace: Auckland, New Zealand
- Nationality: New Zealander
- Ethnicity: Unknown
- Occupation: Celebrity Chef, Restaurateur, Entrepreneur, Food Writer, Television Personality
- Height: Unknown
- Religion: Unknown
- Parents: Mr. and Mrs. Gault
- Siblings: Unknown
- Spouse: Katrina Gault (m. 2010–2020)
- Children: Hazel Gault
- Relationship: Unknown
- Net Worth: $3 million – $8 million
Early Life and Education
Simon Gault is a celebrity chef.
He was born on 29 September 1963 in Auckland, New Zealand, to parents referred to as Mr. and Mrs. Gault.
Details about his siblings are not publicly known.
Gault grew up in a family that valued good food, sparking his early interest in cooking.
He began his culinary training as an apprentice at Antoine’s restaurant in Auckland at age 21, launching his professional path without detailed formal education records beyond hands-on apprenticeship and international experience.
His ethnicity and religion remain unknown.
Career
Simon Gault’s career began with an apprenticeship at Antoine’s in Auckland, followed by international stints in Europe, including at Leiths in London and Michelin-starred Thornbury Castle.
He catered for celebrities in Europe before returning to New Zealand.
At age 22, he opened his first restaurant, Bell House, marking the start of a string of acclaimed venues including Gault’s on Quay and Euro.
He served as executive chef for the Nourish Group, overseeing multiple award-winning restaurants such as Euro, Pravda, Shed 5, Jervois Steakhouse, and others across Auckland, Wellington, and Queenstown.
He also worked as personal chef to figures like Simon Fuller and billionaire Larry Ellison aboard his yacht.
Gault opened Giraffe in Auckland’s Viaduct in 2017, emphasizing local producers.
He judged MasterChef New Zealand for five seasons, hosted Chef on a Mission and Why Are We Fat?, and contributed as a columnist for New Zealand Woman’s Weekly and NZ Herald.
He has built businesses including Sous Chef (deli and imports), Gault’s branded supermarket products (stocks, seasonings), Simon Gault Home Cuisine homewares at Briscoes, cocktails, and Gault’s Deli with cooking school.
He stepped back from restaurant operations around 2017 to focus on family and health but remains active in education, products, and media.
Awards and Nominations
- New Zealand Restaurant Association Innovator of the Year
- Lewisham Awards: Chef of the Year
- Lewisham Awards: Outstanding Hospitality Personality of the Year
- Ernst & Young Entrepreneur of the Year (Services Category)
- New Zealand Restaurant Association Hall of Fame inductee
Social Media
- Instagram Handle: @simon_gault
- Facebook Handle: @OfficialSimonGault
Personal Life
Simon Gault, 62, is a celebrity chef.
He was married to Katrina Gault from 2010 until their divorce around 2020; the split was publicly described as heartbreaking.
He has one daughter, Hazel, born in late 2013 after fertility challenges, whom he has called a miracle baby.
He maintains a lifestyle focused on family, wellness, cooking education, and community through his deli and classes in Auckland.
Net Worth
Simon Gault is a celebrity chef.
His estimated net worth is in the range of $3 million to $8 million.
This figure is based on his long career in high-profile restaurants, executive roles with Nourish Group, successful branded product lines (stocks, seasonings, homewares), television hosting and judging, cookbook sales, deli and cooking school operations, and other entrepreneurial activities.