The head chef of Restaurant Ours in Knightsbridge, London, reveals his likes and dislikes
What was your first job in catering?
I worked as a pot washer and a salad chef in a local country pub
What's your favourite hotel?
The Peninsula in Chicago, as the staff have the highest standards of any hotel I've ever stayed in. I also like a very small hotel in Bandol in France overlooking the bay. It's not the best hotel in the world, but the view makes it truly spectacular.
What is your favourite drink?
A Wild Fashioned (it's basically an Old Fashioned, but with the bourbon replaced by rum)
Which person gave you the greatest inspiration?
Garry Hollihead was a great inspiration and mentor to me
If not yourself, who would you rather have been?
When did you last eat a hamburger?
My last day off - I don't cook brunch at home
Which ingredient do you hate?
I dislike preparing rabbit, although I do love eating it
What irritates you most about the industry?
We have made hospitality so unattractive to young people that we have created huge gaps in the workforce
What's your favourite food?
I'm addicted to spicy Thai food, especially wide rice noodles
Who would play you in a film about your life?
I'm not sure how to answer that, but Danny Dyer would be hilarious
What is your favourite prepared product?
Jamon Iberico. When I'm in Spain I eat at least one plate a day
Who would be in your fantasy brigade?
My team from Ernik in Moscow - they are all A-team legends
Which person in catering have you most admired?
There are many, but I think Tom Aikens probably tips the scales simply because of his work ethic, speed and sheer skill
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