Simon Bryant, Hilton Adelaide’s executive chef, has announced he plans to take a break from his role at the hotel.

“After seven years as executive chef at Hilton Adelaide, four of which coincided with being co-presenter of 152 episodes of The Cook and the Chef on ABC, I have decided to take a break for a while and hang up my clogs,” said Bryant.

“It has been a big job and I feel I have earned a rest. The Hilton Adelaide serves an average of 800 covers a day and it takes a great deal of planning and logistics to ensure the smooth running of an operation of this scale.”

The hotel has confirmed that the executive chef job will be taken over by local talent, Dennis Leslie.

Bryant’s departure comes just months after that of the Hilton’s other star chef, Cheong Liew, and the closure of his fine dining restaurant The Grange.

The Hilton Adelaide’s general manager, Chris Ehmann, said Bryant had bought a high level of creativity and ethics to the operation of the kitchens there.

“Naturally, we are sad to see Simon move on,” he said. :He will be greatly missed by the team and no doubt many of his regular diners who have enjoyed his talent for the past 10 years.

“We are delighted that Simon will hand over the reins to new executive chef and prodigy, Dennis Leslie. I am confident that rising star Dennis will continue the great work that Simon pioneered, adding his own unique flair and style.”

Leslie, who will take over the reins officially next month, is originally from South Australia and started his career as an Apprentice Chef at the Hilton Adelaide.

He spent time working throughout Europe as a chef before returning to Australia and once again joining the team at Hilton Adelaide as sous chef, under Bryant’s direction.

The hotel said the operations of the Brasserie restaurant and the hotels other food and catering functions will remain unchanged under Leslie’s management.