What was your first industry job?
Commis chef at an Italian restaurant in a resort town in Argentina.
If you weren’t in kitchens, what would you do?
I cannot imagine my life not being a chef, but I think I would be a commercial pilot.
What industry figure do you most admire, and why?
Magnus Nilsson, for his talent, dedication and philosophy.
Pet hate in the kitchen?
What’s the oddest thing a customer has said to you?
When I worked in New York in 2015, a customer told me “I’m EXTREMELY allergic to fatty beef”, yet she was ok with the Snake River Farm wagyu beef in our tasting menu, so I somehow didn’t quite believe her.
Sum up your cooking style in a single sentence…
Fresh, simple and meticulous.
What advice would you give someone starting out in the industry?
Be humble and respect others, and be aware that you will need to start from the bottom and work hard to grow your career – it’s no easy feat. You need to be proactive, passionate, and always willing to learn.
Which single item of kitchen equipment could you not live without?
What would you choose to eat for your last meal?
Sautéed calf liver with white vermouth, mash potato and onions – it’s my mum’s recipe and it’s simply delicious.
What’s the best meal you’ve ever had in a restaurant?
The tasting menu in Gastrologik, Stockholm.
Guilty food pleasure?
Restaurant dictator for a day – what would you ban?
People who claim they have allergies, but really don’t.
Where do you go when you want to let your hair down?
I explore London’s amazing restaurants.
What do you consider your signature dish?
Scallop veil with pickled kohlrabi and plankton.