The Weekender Interview: Claude Bosi

By Joe Lutrario contact

- Last updated on GMT

Bibendum's Claude Bosi on Pot Noodles and pepper mills

Related tags: Alain ducasse

The two Michelin-star chef behind Bibendum on his cooking style, his respect for fellow Frenchmen Alain Ducasse and Alain Passard, and his love of Mars bars and Pot Noodles

What image do you currently have on your phone’s wallpaper?
My son and daughter

What was your first job?
A chef

Gordon or Marco?
That’s a tough one, but Gordon

What was the last film you saw in the cinema?
Ferdinand. I was with the kids... 

What is your guiltiest food pleasure?​ 
I don’t really feel guilty about it but I like Mars bars and Pot Noodles

Where are you going on your next holiday?
I don’t really mind, as long as I get a few days off. A safari, or perhaps Kerala 

What industry figure do you most admire (and why)?
Alain Ducasse for his ability to open restaurants and always getting the standard bang. And Alain Passard for not standing still and always moving forward

If you weren’t in restaurants, what would you do?
I would be a carpenter

Biggest regret?
I have made a lot of mistakes but I have no regrets 

Pet hate?
Laziness, and sometimes my dog Stanley

What’s the oddest thing a customer has said to you?
"I have a serious gluten and dairy intolerance. Can I get the chocolate tart, please?"

Marmite: love it or hate it?
Hate it

Describe your cooking style in three words
Personal to me

What country do you next want to visit?
South America

Most overrated food?
Perhaps I need to understand it more but Wagyu beef seems overrated. I think there are great meats from everywhere

Restaurant czar for a day – what would you implement?
A day without any dietary requirements 

What’s the worst review you’ve ever had?
Any bad review is the worst one

What made you want to become a chef?
I’m still asking myself that question

What do you cook at home on your days off?
A nice roast chicken with lots of veg

What advice would you give someone starting out in the industry?
Be prepared to work very hard

Which single item of kitchen equipment could you not live without?
My pepper mill

iPhone or Android?

What’s the best piece of advice you’ve ever been given?
Stick to your beliefs

What’s your earliest memory?
It’s probably not normal that I can’t think of one, but I can't

Where do you go when you want to let your hair down?
Shooting game

Twitter or Instagram?

Tipple of choice?
Vodka, water, ice and fresh lime

What would you choose to eat for your last meal?
Mash potatoes and caviar

Related topics: People

Related news

Show more


Follow us

Hospitality Guides

View more

Featured Suppliers

All suppliers

Free Email Newsletter

Subscribe to BigHospitality

The trusted industry reference point

Get the latest news & analysis from the UK hospitality sector straight to your inbox!