Simpson got his initial start in the restaurant industry at Border Grill, a popular Mexican restaurant in Los Angeles. From there, he became Chef de Cuisine at Melisse, a highly-regarded Michelin 2-star restaurant in Santa Monica, owned by Chef Josiah Citrin.
Upon moving to Atlanta, Simpson worked for three years as Chef de Cuisine at restaurateur Ford Fry’s St. Cecilia, an Italian restaurant that makes creative use of local Southern ingredients. He now serves as Executive Chef at Golden Eagle, focusing on thoughtful, throwback continental classics, and at Muchacho, creating freshly-made tacos, grain bowls, and more. Golden Eagle was included in Zagat’s list of “Atlanta’s 10 Most Important Restaurant Openings of 2017” and Eater’s “The Most Beautiful New Restaurants in Atlanta of 2017,” and Muchacho has appeared in bon appétit.