What was your first industry job?
I worked as a waiter in a local restaurant in my hometown while I was at school.
If you weren’t in kitchens, what would you do?
I’m most passionate about sports and spending time outdoors, so a career that blends both would be a perfect fit for me.
What industry figure do you most admire, and why?
Gordon Ramsay. Having the opportunity to work with him closely now, I get to see first hand how he operates at the highest level every single day. You can’t help but be inspired by his energy and meticulous attention to detail in everything he touches.
What’s your pet hate in the kitchen?
One of my pet peeves is when there’s a lack of time management or urgency — especially in fast-paced environments where staying on track is key to success.
What’s the oddest thing a customer has said to you?
One of the most unexpected things someone has said to me was from a couple of guests who told me I looked way too young to be a head chef… not the worst comment to hear, to be honest.
Sum up your cooking style in a single sentence…
It’s all about sourcing the best produce and treating it with the respect it deserves - keeping things natural, with clean and uncomplicated flavours.
What’s the worst review you’ve ever had?
During my time at Mugaritz in the Basque Country, we definitely received a few questionable reviews - some of which, I have to admit, I agreed with. It’s a provocative and boundary-pushing restaurant that thrives on sparking strong opinions. While some of the dishes were truly ingenious, others didn’t quite hit the mark.
What advice would you give someone starting out in the industry?
I think its very important to have clear goals on what you want to achieve and get from this industry when you start out. There’s no denying that this is a hard career that can be quite unrewarding especially at the beginning, so I it helps to have something to remind you why you are doing it and to encourage you to keep going along the path.
Which single item of kitchen equipment could you not live without?
A spoon!
What would you choose to eat for your last meal?
My girlfriend’s spicy ‘nduja and burrata pasta.
À la carte or tasting menu?
I love ordering from an à la carte menu
What’s the best meal you’ve ever had in a restaurant?
The best meal I have ever had was at The Harbor House Inn that rests on the Mendocino Coast in California. It’s a two Michelin star restaurant and I spent some time working over there last year during my holiday. On my last day I had the opportunity to dine in the restaurant. The food is so clean and natural, and it has a real sense of time and place. An incredible experience, which has inspired me so much.
What’s your favourite fast-food joint?
Greggs!
What’s the dish you wish you’d thought of?
Joshua Skenes’s uni toast at Saison, San Francisco.
What’s the most overrated food?
Beetroot.
You’re restaurant dictator for a day – what would you ban?
Not a ban, per se, but I would propose introducing a review platform where restaurants can rate guests based on criteria such as politeness, punctuality, and level of fussiness.
Who would your dream dinner party guests be?
Matt Abe, David Beckham, Jonny Wilkinson, Elon Musk and Damian Lewis.
What’s your earliest food memory?
Licking the cake bowl after my Mum had made a birthday cake for me and my siblings. I still love to eat the leftover mixes whenever they’re made in the kitchen.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
I once had a close call when I accidentally drove into a hedge late one night after work. Thankfully, I was fine, but it definitely made me realize how important it is to stay alert and be careful.
Where do you go when you want to let your hair down?
I like to unwind by running along the Thames, and for drinks I love Soma in Soho.
What’s your tipple of choice?
An old fashioned.
What’s your favourite food and drink pairing?
It’s a classic – a full English breakfast and a breakfast tea. Simple yet perfect.
What do you consider to be your signature dish?
My signature dish is a dessert with savoury flavours. I am a big fan of mixing sweet and savoury to make something unique.