What was your first industry job?
I was an apprentice at Whyte & Brown in Soho.
If you weren’t in kitchens, what would you do?
I had been in corporate for 10 years before making a move into kitchens and I’ve never been happier. There really isn’t anything else I would rather do. So if I weren’t in kitchens, I guess I would be sitting on a beach.
What industry figure do you most admire, and why?
At the moment. Ramael Scully. The flavour combos he creates are mind blowing!
Pet hate in the kitchen?
Food waste – you see so much of it in professional kitchens from start to finish and everything in between.
What’s the oddest thing a customer has said to you?
Is there a cold-pressed juice that cures thrush?
Sum up your cooking style in a single sentence
Bold and balanced. Bold in taste, but balanced in nutrition.
What’s the worst review you’ve ever had?
My husband. He’s my biggest supporter and worst critic.
What advice would you give someone starting out in the industry?
It’s long stressful hours in the kitchen, so get ready!
Which single item of kitchen equipment could you not live without?
A sharp knife. How did I ever manage to cook without a sharp knife?
What would you choose to eat for your last meal?
Oysters, Champagne and a margherita pizza.
À la carte or tasting menu?
Tasting menu always. There’s nothing I won’t eat.
Most overrated food?
What’s your earliest food memory?
Sitting on the counter next to the stove making eggs with my mom when my blankie caught on fire!
Twitter or Instagram?
Instagram. I’m not funny nor witty enough to be on Twitter.
What’s the closest you’ve ever come to death?
When I was three I got my legs caught between the platform and train in Hong Kong.
Tipple of choice?
A very dry gin martini with a lemon twist.