What was your first industry job?
The Mills Inn, a country gastropub in Ireland.
If you weren’t in kitchens, what would you do?
In the army, I love discipline.
What industry figure do you most admire, and why?
Thomas Keller for the mark he is leaving on the industry.
What’s your pet hate in the kitchen?
Being dirty. A clean chef equals clean food.
What’s the oddest thing a customer has said to you?
It happens often, but the classic: “I’m allergic to… but I’ll have it anyway."
Sum up your cooking style in a single sentence…
Full flavoured, making something taste good is the first port of call.
What’s the worst review you’ve ever had?
Thankfully, nothing of note... yet!
What advice would you give someone starting out in the industry?
Be humble in order to learn and make the most of every opportunity.
Which single item of kitchen equipment could you not live without?
Vita-Prep.
What would you choose to eat for your last meal?
Foie gras with warm brioche followed by a bone in ribeye steak with peppercorn sauce.
À la carte or tasting menu?
À la carte, every time.
What’s the best meal you’ve ever had in a restaurant?
Per Se sat over looking Central Park in New York , unbelievable.
What’s your favourite fast food joint?
Any Japanese place doing katsu curry, I’m not majorly into the McDonald’s etc.
What’s the most overrated food?
The chicken breast.
You’re restaurant dictator for a day – what would you ban?
Tasting menus longer than seven courses... zzz!
Who would your dream dinner party guests be?
Roy Keane and Sir Alex Ferguson.
What’s your earliest food memory?
Choking on a fish bone!
TikTok or Instagram?
Instagram.
What do you do when you want to let your hair down?
Travel, I love a city break.
What’s your tipple of choice?
Heineken.
What’s your favourite food and drink pairing?
Pork sisig and a bottle of Red Horse beer.
What do you consider to be your signature dish?
I love the beef wellington we offer at The Landmark London currently, but I like clean and refined flavours