How I got here: Ben Chamberlain

Describe yourself in one word.

Driven.

What is the most important thing you’ve learned in your career?

Consistency will always win over big changes.

Tell us your biggest strength.

Clarity under pressure.

What has been your biggest mistake?

Relying on ‘I can do it myself’ instead of building systems.

What makes a good leader?

Setting the tone. Standards are important, but how you behave under pressure shapes the whole team.

Who has had the biggest influence on your approach to business?

Chefs and operators who have built long careers. Longevity is key. A lot of people burn out because they don’t build with time on their side.

How do you stay motivated?

Incremental change.

How often do you check your email?

As often as needed.

How do you relax?

Spending time with family and friends, and eating out.

What was your dream job growing up?

Maybe a pilot. I didn’t really know until I stepped into a kitchen, and then that was it.

What’s the best advice you’ve been given?

Enjoy the process, not just the result.

What would you call your autobiography?

Tempering: A chef still learning.

Tell us something you think about the restaurant sector that almost nobody agrees with you on.

I think chefs often overvalue complexity on the plate. The real complexity should be in the preparation, so the guest experiences depth without needing an explanation.

Do you have any business regrets?

Over complicating things.