From the end of middle school, Simon VEY chose the path of apprenticeship, earning a CAP in Pastry, a Specialised Certificate, and a Technical Trade Certificate, which he completed alongside Meilleur Ouvrier de France Laurent Le Daniel in Rennes.

He then continued his journey as Chef de Partie at Jacques and Régis Marcon’s restaurant La Coulemelle, where he worked for three years. In 2025, he joined the École Nationale Supérieure de Pâtisserie as a Pastry Chef Instructor.