What advice would you give to aspiring
professional chefs who’d want the kind of
results that you’ve had?
Keep your head down, write down recipes,
learn from everyone, strive to improve,
learn from your mistakes and don’t make
them twice.
What golden rules do you have in the
kitchen?
Be on time, have a desire to learn and be
passionate.
If you could cook anything for anyone,
anywhere you chose – who would you pick
and what would you cook for them?
Probably Prince Harry, on Playa d’en
Bossa in Ibiza. I’d make a light fresh dinner
of hand dived scallops with roast pork
belly and sweetcorn puree, followed by
Longhorn beef tartare with onions.
What do Michelin stars or a top ranking in
the World’s 50 Best list mean for you?
Fantasy dinners that I’d like to go to and
enjoy.
What’s next for you?
Let me polish my crystal ball…
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