What was your first industry job?
My first part-time kitchen job was as a pizza chef at Murray’s of Clevedon when I was 14, but my first full-time position was at The Dorchester when I was about 17. I worked everywhere from Alain Ducasse to The Grill, and it was a very formative experience.
If you weren’t in kitchens, what would you do?
I’ve wanted to be a chef since I was 10 years old. I’m drawn to creativity in general, so if I weren’t a chef, I’d be a designer of some sort.
What industry figure do you most admire, and why?
I really admire legends such as Paul Bocuse and Alain Ducasse - they’re legends for a reason. These chefs have shaped so many careers and left a tremendous legacy. I’d love to be in that position someday.
What’s your pet hate in the kitchen?
Not writing in blue pen - I can’t see your orders! It’s all about consistency, attention to detail and making sure the kitchen runs smoothly.
What’s the oddest thing a customer has said to you?
“Can you repeat what you’ve just said? You have such lovely eyes that I just kept staring at them!” - this came from a nice old lady after I’d explained a dish to her for quite an extended period of time.
Sum up your cooking style in a single sentence…
Similarly to my mentor, Rafael Cagali, my style is bold and strong, driven by exciting flavours and smart techniques.
What’s the worst review you’ve ever had?
The worst review you can receive as a chef is from a family member - if they say something’s no good when they’re supposed to love you unconditionally, then you’re in trouble! Recently, my sister told me my Christmas lunch had too much butter and salt, but I disagree…
What advice would you give someone starting out in the industry?
Don’t chase accolades - go to a kitchen that lets you be yourself.
Which single item of kitchen equipment could you not live without?
My special 2008 Takamura knife set with brown handles - it’s a rare set that I had to really hunt down. Equipment-wise, though, my most important asset in the kitchen is my team; it wouldn’t be the same without them.
What would you choose to eat for your last meal?
Pepperoni pizza, Neapolitan style.
À la carte or tasting menu?
Tasting menu - you get to really experience what the restaurant is about. It’s the chef’s heart on the plate. A tasting menu is a carefully balanced journey.
What’s the best meal you’ve ever had in a restaurant?
Moor Hall in the UK; Alchemist in Copenhagen; and Paul Bocuse as the pinnacle of classic cuisine.
What’s your favourite fast food joint?
Technically, my most-ordered fast food is a salad from Remedy Kitchen, but I also like Santa Maria Pizzeria.
What’s the dish you wish you’d thought of?
Ice cream - I’d be very popular.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
Pancakes - I find them very underwhelming. I also don’t particularly like cinnamon, so the two together are a nightmare.
You’re a restaurant dictator for a day – what would you ban?
Dirty shoes - turn up in something fresh and presentable.
Who would your dream dinner party guests be?
David Beckham, Jonny Wilkinson and Gordon Ramsay.
What’s your earliest food memory?
Hot dogs after rugby matches. If you won, you’d get a double, so that was a good incentive.
TikTok or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
Every Sunday at Barry’s Bootcamp.
Where do you go when you want to let your hair down?
I don’t really go out at night. When I do, it’s mainly to nice restaurants or the pub.
What’s your tipple of choice?
I like a margarita or a negroni as an after-dinner cocktail, and beers in the afternoon.
What’s your favourite food and drink pairing?
Champagne and hot dogs, as introduced to me by James and Sandia at Kitchen Table.
What do you consider to be your signature dish?
My Great British Menu main course - Simon Rogan gave it a 10, so I guess it can be considered a signature!
Mark Tuttiett and his brother James recently created a multi-sensory dining event in support of The Brain Tumour Charity. Held at HERE at Outernet, SENSORA paired a six-course menu from a line-up of Michelin-starred chefs - including chefs from Restaurant Pine, Hausu, Fallow and The Glenturret Lalique Restaurant - with immersive visuals and a special set by electronic duo Bicep. Each course was inspired by one of the senses, with music and visuals designed to heighten the experience, while the event also raised funds and awareness for brain tumour research - a cause closely connected to both the Tuttiett brothers and Bicep’s Matt McBriar.