What was your first industry job?
I worked for the most amazing butcher in Hampton Court.
If you weren’t in kitchens, what would you do?
I’d probably be doing something creative, maybe a carpenter.
What industry figure do you most admire, and why?
Brett Graham. He’s not a chef on social media and is 100% dedicated to his craft of delivering faultless world-class food.
What’s your pet hate in the kitchen?
Chefs whistling like it’s a building site and chefs who can’t use cling film properly.
Sum up your cooking style in a single sentence…
Refined classical techniques with a focus on high-quality, seasonal ingredients and bold, approachable flavours.
What’s the worst review you’ve ever had?
William Sitwell didn’t like my rice pudding at The Beaumont.
What advice would you give someone starting out in the industry?
Work hard, stay humble, and never stop learning. The kitchen is a place to grow and develop, so make the most of it.
Which single item of kitchen equipment could you not live without?
My knives
What would you choose to eat for your last meal?
An authentic pho.
À la carte or tasting menu?
Tasting menu. I love the small bursts of flavours, textures and the journey of the meal.
Where’s the best meal you’ve ever had in a restaurant?
The Ledbury.
What’s your favourite fast food joint?
Burger & Beyond. The bone marrow and gravy fries are off the chart.
What’s the dish you wish you’d thought of?
Beef Wellington. Or the Cronut.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
Caviar used to be wild, artisanal, and rare. Now, it’s farmed and mass-produced - yet it still carries an artisan price tag.
You’re restaurant dictator for a day – what would you ban?
Pineapple on pizza.
Who would your dream dinner party guests be?
Beyonce, Anthony Bourdain, David Attenborough, Ryan Reynolds and Oprah.
What’s your earliest food memory?
My earliest food memory takes me back to a moment with my grandma in a German supermarket. I distinctly remember sitting in the trolley eating a cold frankfurter, a simple yet comforting food that became a lasting symbol of family and tradition.
Twitter or Instagram?
Instagram.... does Twitter still exist?
What’s the closest you’ve ever come to death?
I once had a close call while hiking in the mountains. A slippery rock, a sudden misstep, and a fall that could have been fatal. But luckily, I caught my balance just in time.
Where do you go when you want to let your hair down?
When I want to unwind, I head to a cosy, dimly-lit jazz club tucked away in the city. The smooth music, the clink of glasses, and the low hum of conversation make it the perfect escape from the everyday.
What’s your tipple of choice?
I’m all about a well-crafted Negroni - it’s the perfect blend of bitter, sweet, and botanical notes.
What’s your favourite food and drink pairing?
Champagne and fish and chips - it really works!
What do you consider to be your signature dish?
The monkfish wellington.