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?
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?
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?
If you had not gone into catering, where do you think you would be now?
Describe your ultimate nightmare?
When and where was your last holiday?
Disneyland Paris with my family