Chef profile: Manuel Ribero, sous chef at Grace & Savour

Tell us a bit about yourself

Working as sous chef at Grace and Savour is a dream role. David has completely transformed my perspective on the industry. I manage the day-to-day kitchen operations while crafting an ever-evolving menu. Embracing a hyper-seasonal British menu presents unique challenges I hadn’t faced before. As David’s right-hand man, I’m also helping to create exciting dishes for the upcoming launch of KYND.

 

What’s your favourite thing about where you work?

The supportive culture that allows people to thrive and the close bonds we share, both inside and outside of work.

 

What was your first job in catering?

I was a kitchen porter at a beach restaurant near my family home in Portugal. I was 15 at the time and had no idea I would eventually pursue a career in cooking.

 

What do you do to relax?

Exploring new coffee shops with my partner and foraging with the team.

 

Which is your favourite restaurant?

I visited the Ledbury just before they earned their third Michelin star – an unforgettable experience. More recently, I had an exceptional meal at Restaurant Pine.

 

What’s your favourite hotel?

My stay at the Midland in Manchester a few years ago was memorable, but more recently, I loved South Lodge and would definitely return.

 

What is your favourite drink?

A glass (or two) of single malt Scotch whisky.

 

What is your favourite food/cuisine?

I love seafood, whether that’s in sushi or simply cooked over embers with high quality olive oil and salt.

 

Which ingredient do you hate the most?

Truffle oil. I can spot it from a mile away, and it never lives up to the real thing.

 

Are there any foods/ingredients that you refuse to cook with? If so, why?

I avoid overly processed vegan or vegetarian substitutes. There are so many wonderful vegetables and pulses that can do the job naturally.

 

What’s the best piece of advice you’ve received?

David [Taylor, chef director at Grace & Savour] often says this—about five times a day, in fact—and it really resonates with me: "Always kill people with kindness; you never know what they’re carrying when they walk into your restaurant."

 

Which person gave you the greatest inspiration?

My grandmother sparked my love for cooking long before I ever considered it as a career. More recently, Niall Keating has inspired me to strive for excellence.

 

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

I’d probably be living somewhere in mainland Europe, working as an architect or designer.

 

Tell us a secret…

I can’t resist a cheeky Greggs on a Saturday morning on my way to work.

 

What irritates you most about the industry?

The outdated restaurant culture where shouting and taking out your frustrations on the team is considered acceptable.

 

What is your favourite prepared product?

Dairylea Dunkers – perfect for a midnight snack.