What was your first job?
Working in a pizza restaurant.
What is your guiltiest food pleasure?
Fried chicken wings.
What’s the best restaurant meal you’ve ever had?
It’s so difficult to choose! It would be between The Greenhouse in Dublin or The Ledbury in London. Both exceptional places.
What industry figure do you most admire, and why?
Ferran Adrià. What he has done for the industry is huge – he has changed so much, including the way we look at food, create it and present it. A genius.
If you weren’t in kitchens, what would you do?
A restaurant inspector or food critic.
What is your biggest regret?
I don't focus on regrets. It’s important to learn from any mistakes and improve yourself.
Pet hate in the kitchen?
What’s the oddest thing a customer has said to you?
“I’m lactose intolerant but I’m fine with butter and cream. No milk though…”
What’s the dish you wish you’d thought of?
Paris-Brest - such a delightful dessert.
Describe your cooking style in three words
Creative, flavoursome, precise.
Most overrated food?
Fish and chips. I used to love it as a child, now I can’t stand it.
Restaurant dictator for a day – what would you ban?
If you could cook for anyone in the world who would you pick, and why?
Arsene Wenger. A very intelligent man, I think you could have an amazing conversation with him as he has a lot of life experience and advice.
What advice would you give someone starting out in the industry?
Be humble and patient. Becoming an experienced chef is a slow process, make sure you find yourself working for someone who can teach and develop you correctly.
Which single item of kitchen equipment could you not live without?
My Konro grill. It is simply amazing.
What do you cook at home on your days off?
A lot of Asian comfort food. My favourite is a soy glazed roasted chicken.
What’s your earliest food memory?
Marmite on toast, as a child it’s all I used to eat. You either love it or hate it and I love it.
What’s the best piece of advice you’ve ever been given?
Between the ages of 18 and 28 is the most important time for a chef, it’s when you learn important skills and make the mistakes you need to grow. Also, living abroad and gaining experience in other cultures and lifestyles is hugely beneficial.
What’s the closest you’ve ever come to death?
When I found out I had a buckwheat allergy. I ended up in hospital and it wasn’t pleasant.
Where do you go when you want to let your hair down?
Vinifera, it’s a beautiful, small wine and tapas bar in Jersey selling cured meats and great wine. What’s not to like?
Tipple of choice?
A cold glass of crisp riesling.
What would you choose to eat for your last meal?
Ramen all day long. I can’t get enough ramen.