What was your first industry job?
At Reale restaurant in Abruzzo, Italy, which has three Michelin stars.
If you weren’t in kitchens, what would you do?
Movie director.
What industry figure do you most admire, and why?
Clare Smyth – her precision, discipline, and elegance are on another level.
What’s your pet hate in the kitchen?
Lateness.
What’s the oddest thing a customer has said to you?
“Why does the tartare taste raw?”
Sum up your cooking style in a single sentence
Constantly evolving.
What’s the worst review you’ve ever had?
In my early days, I accidentally served coffee with salt instead of sugar.
What advice would you give someone starting out in the industry?
Work hard, stay humble, and focus more on what you’re learning than what you’re earning.
Which single item of kitchen equipment could you not live without?
A Thermomix.
What would you choose to eat for your last meal?
Sea urchin pasta.
À la carte or tasting menu?
À la carte.
What’s the best meal you’ve ever had in a restaurant?
Noma in Copenhagen in 2017.
What’s your favourite fast food joint?
McDonald’s.
What’s the dish you wish you’d thought of?
Something iconic and simple – like the Big Mac or Magnum.
MasterChef or Great British Menu?
Great British Menu, of course.
What’s the most overrated food?
Tomatoes when they’re out of season.
You are restaurant dictator for a day – what would you ban?
Late cancellations and no-shows.
Who would your dream dinner party guest be?
Anthony Bourdain.
What’s your earliest food memory?
Eating escargot in Paris with my parents.
TikTok or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
A car accident one winter in Italy.
Where do you go when you want to let your hair down?
A late-night cocktail bar.
What’s your tipple of choice?
Negroni.
What’s your favourite food and drink pairing?
Champagne and mortadella.
What do you consider to be your signature dish?
Our poached chicken with rice and brown butter dish at Marjorie’s has been on the menu since day one.