What was your first job?
At 15, I began working at the Brig o’ Doon House hotel in Ayr as a kitchen porter
What do you normally have for breakfast?
A double espresso on the run, sometimes accompanied by a toasted crumpet
What do you do to relax?
I have a young daughter, so with my days off I like to relax and spend as much time with her and my wife as possible
Which is your favourite restaurant?
Guy Savoy in Paris
What’s your favourite hotel?
Gleneagles. It’s such a great location and I love that I can play a round of golf while my wife enjoys the spa facilities
What is your favourite food?
Anything seafood or shellfish related. Scotland’s seafood is regarded as some of the best in the world
Which ingredient do you hate the most?
I don’t have a food hate as such, but seeing people overcomplicate cooking is a real bugbear – don’t overcomplicate and destroy the flavours. Less is more
What flavour combinations do you detest?
Anything overcomplicated. I like to stick to three to five flavours max
What do you always carry with you?
A spoon in my pocket
How would you describe your desk?
Which person gave you the greatest inspiration?
Former three-Michelin-starred chef Pierre Koffmann. I got the chance to work in one of his London restaurants and it just opens your eyes to cooking in general. The mentality, focus and style he has – he is an incredible chef
Cast away on a desert island, what luxury would you take?
My mobile phone, so I could check the football scores
If not yourself, who would you rather have been?
I’d love to have been an F1 driver like Lewis Hamilton
Describe your ultimate nightmare?
Arriving to my shift on Christmas morning to find the fridges have all broken down overnight and I need to prepare a busy service for 600 covers when all of our suppliers are on holiday