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Revelations: Taiji Maruyama, head chef at the Dining Room, Beaverbrook, Leatherhead, Surrey

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Revelations: Taiji Maruyama, head chef at the Dining Room, Beaverbrook, Leatherhead, Surrey

What was your first job in catering?
I was a kitchen porter and commis vegetable prep

What was your first job?
A chef at Sushi Kaiseki restaurant in Tokyo

What do you normally have for breakfast?
Boiled egg and soldiers

Which is your favourite restaurant?
Ginza Kojyu and Nihonryori RyuGin in Tokyo, and the Clove Club and the Ledbury in London

What’s your favourite hotel?
The May Fair hotel, London

What do you do to relax?
I play golf

What is your favourite cuisine?
Italian and Spanish

What is your favourite drink?
A pint of Guinness

Which ingredient do you hate the most?
Onion

What flavours do you detest?
Smoking things when it is not necessary

Are there any ingredients that you refuse to cook with?
None. Even if I don’t like an ingredient, I will try my best to cook it so it’s delicious. I respect every ingredient

What do you always carry with you?
A watch

How would you describe your desk?
I don’t have one, but my pass is always immaculate

Which person in catering have you most admired?
Nobu Matsuhisa at Nobu; Toru Okuda at Ginza Kojyu; and Seiji Yamamoto at Nihonryori RyuGin

Cast away on a desert island, what luxury would you take?
Sweet adzuki bean dessert

What daily newspaper/website do you read?
BBC

If you had not gone into catering, where do you think you would be now?
A doctor

Describe your ultimate nightmare?
Zombies

When and where was your last holiday?
Disneyland Paris with my family

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