Richard Jesus Manzano
1. What was your first job in catering?
Trainee at the Park Lane Hotel, London. However, I did use to help my father when I was a kid - he was head chef in a London casino
2. What is your favourite restaurant?
La Tante Claire, London
3. What is your favourite wine, and what would you serve it with for that perfect meal?
Sainsbury's Blanc de Blanc Champagne is good, and at a realistic price! Last Sunday we had it with grilled lobster and oysters
4. What is your worst habit?
Not being able to switch off from work
5. What is your favourite holiday destination?
We haven't had many holidays abroad because we had children quite early, but I promised my wife a long romantic cruise soon - she deserves it
6. What would you do if you won the lottery?
Take the family on a holiday and open a private dining club
7. Who is your favourite supplier of the moment and why?
Chris, from A+B Catering Butchers, 01628 824702. Super quality and never lets you down
8. Where do you see yourself in 10 years' time?
Wiser and, I hope, in that private dining club
9. What is your favourite prepared food product?
Les Favorites praline paste
10. Who would be in your ultimate "fantasy brigade"?
My father, my brother-in-law Alfonso if he was a bit younger (just kidding!), Paul Bocuse and Joël Robuchon
11. What cheers you up on a rainy day?
My wife and kids
12. What has been the highlight of your career so far?
Being appointed British President of the Epicurean World Master Chefs Society, and representing Britain in culinary competitions
13. Describe yourself in five words
Friendly, loyal, honest, sexy, modest (my wife will tell me off now)
14. How would your brigade describe you in five words?
They'd agree with the above!
