What was your first industry job?
Kitchen porter at a local Japanese restaurant in Tokyo while I was studying at university.
If you weren’t in kitchens, what would you do?
Be a professional tennis player — that was the dream in my teenage years.
What industry figure do you most admire, and why?
There are many. Ruth Rogers, for her unwavering tenacity and vision; and Masaki Sugisaki of Dinings SW3 — we worked together for a year and his passion and creativity still inspire me.
What’s your pet hate in the kitchen?
Recyclable waste in the food bin — and vice versa.
What’s the oddest thing a customer has said to you?
“I follow you on Instagram” - I don’t have an Instagram account.
Sum up your cooking style in a single sentence…
“Obsessively seasonal, Mediterranean-inspired.” A restaurant consultant once described it that way, and I loved it.
What’s the worst review you’ve ever had?
Someone described my food as ‘too simple’. You can’t please everyone, but we stand by our carefully considered, Mediterranean-inspired seasonal menu.
What advice would you give someone starting out in the industry?
Stay humble and be a good learner.
Which single item of kitchen equipment could you not live without?
The ice cream maker. Ice cream makes everything better.
What would you choose to eat for your last meal?
A simple bowl of rice and miso soup.
À la carte or tasting menu?
À la carte.
What’s the best meal you’ve ever had in a restaurant?
At a private beachside restaurant in Flores, one of the Azores islands. No menu, just a chef cooking with whatever came in that day, served with the most beautiful Atlantic sunset.
What’s your favourite fast food joint?
Greggs.
What’s the dish you wish you’d thought of?
Crème caramel.
MasterChef or Great British Menu?
Neither — but Great British Bake Off.
What’s the most overrated food?
I know it’s controversial, but sourdough. I do love it — but there are so many other great breads out there.
You’re restaurant dictator for a day – what would you ban?
Mobile phones. And rose water.
Who would your dream dinner party guest be?
Stanley Tucci.
What’s your earliest food memory?
When I was about six or seven, I couldn’t crack an egg without breaking the yolk. My mum gave me a dozen eggs to practice on. We ate a lot of omelettes that day.
TikTok or Instagram?
Instagram — in theory. I’m not on it, though!
What’s the closest you’ve ever come to death?
Jumping 13 metres into a rock pool. I walked away with a burst eardrum and a great story.
Where do you go when you want to let your hair down?
My favourite bench in Richmond Park.
What’s your tipple of choice?
San Bitter over ice using one giant cube.
What’s your favourite food and drink pairing?
Salty crisps and hot chocolate.
What do you consider to be your signature dish?
We don’t really do signature dishes — the menu shifts with the seasons. But right now: fresh linguine with Scottish lobster, tomato and vodka sauce.