Brett Graham

Name: Brett Graham

Date of birth: 8 March 1979

Job title: Sous chef, the Square

Location: Mayfair, London

First job in hospitality? Working in an Italian restaurant, washing dishes and polishing glasses.

How did you get from there to your current job? I spent two-and-a-half years at Scratchleys on the Wharf, a restaurant in Newcastle, Australia (my home town). This was followed by two-and-a-half years at another restaurant called Banc in Sydney. After this I moved to the Square in London.

While at the Square, I won the award for Young Chef 2002.

What are your main responsibilities? Ordering stock, overseeing staff on different food stations and helping out wherever needed.

What do you most enjoy about your job? When the lunch and dinner service goes well for both customers and kitchen staff. And the filthy kitchen humour only a chef would understand.

What do you most dislike about your job? It's difficult trying to balance work and social life.

What attributes do you need to do your job? Dedication, motivation and common sense.

What would be your next move? I'd like to travel, perhaps to France or Spain, or even further afield to Vietnam, in order to appreciate a wide variety of cultures.

What would be your ultimate career move? To have my own restaurant and farm in the country, producing organic meat and vegetables.