What was your first industry job?
I started out as a pizza chef at 14.
If you weren’t in kitchens, what would you do?
Probably a farmer, or something in agriculture.
What industry figure do you most admire?
Jun Tanaka - he’s been my mentor for nearly a decade. The epitome of a leader, and I truly believe in the culture he’s built at The Ninth.
What’s your pet hate in the kitchen?
Disorganisation - the worst.
What’s the oddest thing a customer has said to you?
‘I’m gluten intolerant but pasta is fine.’
Sum up your cooking style in a single sentence
Fresh, vibrant and flavourful.
What’s the worst review you’ve ever had?
A guest said the chef probably wasn’t in the kitchen. I was.
What advice would you give someone starting out?
Listen to experienced colleagues and stay humble - you’ll learn from everyone, from head chef to KP.
Which single item of kitchen equipment could you not live without?
A sharp knife and a Japanese mandoline.
What would you choose for your last meal?
Lots of oysters and a big bowl of linguine alle vongole.
À la carte or tasting menu?
À la carte day to day; tasting menus for special occasions.
What’s the best meal you’ve ever had?
Ultramarinos Marín (in Barcelona). Incredible produce cooked over fire with real skill. Loved by chefs.
What’s your favourite fast food joint?
McDonald’s.
What’s the dish you wish you’d thought of?
Massimo Bottura’s lepre nel bosco (hare in the forest) — one of the dishes that made me fall in love with food.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
Wagyu beef.
You’re a restaurant dictator for a day — what would you ban?
Phones at the table.
Who would your dream dinner party guests be?
My two grandmothers and Anthony Bourdain.
What’s your earliest food memory?
My grandma’s tomato tagliatelle.
TikTok or Instagram?
Instagram.
What’s the closest you’ve come to death?
A motorbike crash.
Where do you go to let your hair down?
The gym — to burn off stress.
What’s your tipple of choice?
A cold pint after work.
Favourite food and drink pairing?
Red wine and sour Haribo - strange, but it works.
What do you consider your signature dish?
Right now, red prawn and crab bisque spaghetti with lemon and puntarelle. The prawns are served whole with crispy heads — maybe it’ll become the signature.