What was your first industry job?
I was a Trainee Commis Chef at the Taj Hotel in Sri Lanka.
If you weren’t in kitchens, what would you do?
I would be a pilot.
What industry figure do you most admire, and why?
Probably Paul Bocuse. He gave so much to the industry and got us where we are with food.
Pet hate in the kitchen?
Love pets in the kitchen, as long as they don’t jump on the stove.
What’s the oddest thing a customer has said to you?
“Marry me” on their wedding day.
Sum up your cooking style in a single sentence…
Fresh, local and seasonal simple cooking.
What’s the worst review you’ve ever had?
Luckily none so far.
What advice would you give someone starting out in the industry?
Cook with your heart not with your brain.
Which single item of kitchen equipment could you not live without?
Definitely the tasting spoon.
What would you choose to eat for your last meal?
A good aged steak with chips.
À la carte or tasting menu?
Definitely tasting, to truly allow the guest to enjoy the local, seasonal tasting experience at its full.
Favourite fast food?
A good, dirty kebab.
What’s your earliest food memory?
My mother cooking in the kitchen, all the smells and the flavours coming from the pans.
Twitter or Instagram?
Where do you go when you want to let your hair down?
Always home to the family.
What do you consider your signature dish?
Anything to do with truffle.
Mario Perera is currently running a series of residencies at The Dorchester's new Rooftop restaurant. For more details, click here.