media and eating out as much as I can.
What would your last meal be?
Crab Salad at Café Del Mar in Ibiza, eaten on
the Terrace while watching the sunset and
sipping on a glass of Ruinart Champagne.
What drives you, and what makes you put in
those crazy hours that lead to success in the
culinary world?
No Idea, I just love what I do and where I do
it. I can’t imagine life being any different.
What spurs you on to the next level?
I always want to try new things and I push
myself to learn each and every day.
What’s your idea of food hell?
Liver and kidneys, I can’t stand the thought
of eating them but happy to cook and serve
them wherever I am working.
Do you see yourself as a celebrity chef?
No, not at all.
What’s been the highlight of your career so
far?
Being appointed Executive Chef at Mews of
Mayfair and Mayfair Pizza Co.
What’s your favourite ingredient to cook
with?
Fish – Mackerel
Meat – British Beef
Veg – Beetroot
You’ve had the fortune of travelling across
the globe. Can you share one or two of your
favourite experiences as far as your culinary
expeditions are concerned...
I went to Singapore last year and ate some
amazing sushi, awesome chili crab and was
blown away at a Jason Atherton restaurant
there, called Esquina.
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What is that one ingredient you consider
basic in any kitchen — the one thing that
can transform a bland meal into a culinary
experience?
Salt, it sounds stupid but it’s the difference
between good, bad and amazing. It’s a fine
line but once mastered it lifts a plate.
What’s the one kitchen tool you couldn’t live
without?
Knives, Pacojet, Thermomix
If you weren’t doing what you do now, what
would you be doing instead?
Something creative, I quite like design,
though I could not imagine being in an
office job working 9-5.
What’s a ‘day in your life’ like?
I wake up at 6am and I’m in work at 7. I
check emails and reply firstly, then accept
deliveries and check produce. The morning
is spent between both restaurants with
kitchen and front of house staff. A usually
busy lunch service is then spent running
the pass, followed by paperwork after
lunch. Back to the pass for dinner service,
followed by prep and orders for the next
day.
Is there anything you don't like about being
a chef?
Working with staff that are not as
passionate as I am, I find it frustrating.
What’s your ultimate aim and goal for your
career? If you could achieve anything with
it, what would you pick?
I guess like all chefs, having your own place
is the end game. I have become more
interested in the last few years and hope to
someday achieve that. I have a few ideas I’d
like to try out.
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