How I Got Here: Lee DeSanges

Why restaurants?​
It was just the next stage in the Baked for Brick Journey.

Tell us something you wish you had been told at the start of your career?​
Being a chef isn’t just a job, it’s a passion. That’s the advice I’d give to a young chef at the beginning of their career.

What do you do in your spare time?​
I like to spend time with my son, Joseph, when I have time off. To be perfectly honest though, when I do have time to myself you’ll usually find me playing around with new ingredients.

What’s your favourite restaurant or group of restaurants (besides your current one)?​
I recently went to Blacklock and was very impressed. 

What would you be doing if you weren’t in restaurants?​
I’d be a stunt man, or I’d work for MI6.

What motivates you?​
The hunger to be the best at what I do.

Where was your last holiday?​
Cyprus. 

Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?​
I can’t really put my finger on just one person. I try to surround myself with like-minded friends as it’s great to bounce off each other.

What keeps you up at night?​
The odd occasion I go raving.

Worst business decision?​
I once tried having a normal office job. Eight months of my life I’ll never get back.

Best business decision?​
Building a pizza oven in my back garden

What are you reading at the moment?​
Food from the Fire​ by Niklas Ekstedt

What piece of advice would you give to those looking to climb the rungs in the business?​
To be the best at what you do is hard. It takes a lot of hard work. When you do get there though, the feeling is amazing.

If you could change one thing about the restaurant industry today, what would it be?​
TripAdvisor. It’s your worst best friend.