Chef Revelations: Graham Hornigold, executive pastry chef, Hakkasan

22 November 2013
Chef Revelations: Graham Hornigold, executive pastry chef, Hakkasan

What was your best subject at school?

What was your first job in catering?
Usher's Bakery, St Albans, as a bread packer

What do you normally have for breakfast?
Coffee and scrambled eggs

What do you do to relax?
Fifa football on PlayStation or cooking with my kids

What's your favourite restaurant?
DBGB New York

If you hadn't gone into catering, what do you think you'd be doing now?
A graphic designer

What's your favourite hotel? The Lanesborough

What's your favourite cuisine?
Classic British

Which ingredient do you hate the most? Durian

What's your favourite drink?
Gin and tonic

What flavour combinations do you detest?
Peanut butter and jelly

Which person in catering have you most admired?
David Nicholls

Which person gave you the greatest inspiration?
Lisa Crowe

If you had more time, what would you do? Get back in the gym!

If not yourself, who would you rather have been?
Darth Vader

What is your favourite prepared product? Antipasti

Who would be in your fantasy brigade? Daniel Pearse, head pastry chef, Hakkasan Hanway and Mayfair; Dennis Drame, executive pastry chef, Pennyhill Park; Philip Usher, group pastry chef, Caprice Holdings; Matthew Hayes, corporate head pastry chef, Rex Restaurant Associates; Ryan Stevenson, head pastry chef, Le Saint Aulaye, Ixelles, Belgium; Andrea Reiss, proprietor, Chez Dre, Melbourne; Lisa Crowe, executive pastry chef, Peninsula Hotel, Shanghai

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