What was your first job?
It was in the kitchen. I was working at my parents’ restaurant, Altes Rathaus in Lauf, Germany
What do you normally have for breakfast?
I try to keep my breakfast minimal: a glass of hot water, fresh lemon juice, honey and activated charcoal, or freshly pressed juice. I need to keep it simple otherwise I wouldn’t fit into my chef’s jacket with all the tastings that I have to
do during the day!
What is your favourite drink?
It’s simple – water
Which is your favourite restaurant?
It depends on my mood, but one of my favourites is Vila Joya on Portugal’s Algarve. It is an outstanding place to eat and wind down
What’s your favourite hotel?
Again, it has to be Vila Joya. And the Upper House in Hong Kong
If you had not gone into catering, where do you think you would be now?
What is your favourite food or cuisine?
I can’t possibly limit this to one food. I like to discover any new ingredients and dishes as long as they’re fresh, light and tasty
Tell us a secret…
…the egg came first
Which person in catering have you most admired?
There are several individuals that make this profession exceptional, but here are my few: chef Eckart Witzigmann for his unlimited drive and respect for produce; Ferran Adrià for his avant-garde and philosophical approach to food, and his brother Albert for his creativity and execution; and any chefs who are true
to themselves and who stand up for their vision
Who would be in your “fantasy” brigade?
I think it would be entertaining to have some of London’s best restaurateurs in one kitchen. I would have my dad in charge, leading Rainer Becker (Zuma), Richard Caring (Caprice Holdings) and Alan Yau (Hakkasan), with John Cleese as maître d’
What is your favourite prepared product?