Chef Revelations – Massimo Tebaldi

10 November 2011
Chef Revelations – Massimo Tebaldi

What was your first job? Helping in a pastry shop at the age of 12 for around £5 a week

What is your favourite restaurant? At the moment I love Viajante by Nuno Mendes. I also love a small family-run Thai restaurant near my home in Brixton - they make the best tom yam soup

What is your favourite hotel? Villa Julia in Buenos Aires

What is your favourite drink? I have three - mojito, rum and Coke, and red wine

What is your favourite cuisine? Japanese - I could eat sushi every day

Which ingredient do you hate the most? Palm hearts

If you had not gone into catering, where do you think you'd be now? In architectural house design

What flavour combinations do you detest? Mint and chocolate

How would you describe your desk? Messy but technologically advanced

Which person in catering have you most admired? Keith Floyd was a natural chef who presented with huge enthusiasm and wine glass in hand

Which person gave you the greatest inspiration? My grandfather, for his passion and respect for food

Cast away on a desert island, what luxury would you take? A few bottles of Gevrey Chambertin and a computer

What daily newspaper/website do you read? The Guardian, the Sun and the London Evening Standard

If not yourself, who would you rather have been? Jacques Cousteau

When and where was your last holiday? In August we went to Tuscany - the weather was bad but the tomatoes from the garden were just perfect

Tell us a secret… I always look at my wife's Elle magazine (shhhhhhhhhh!)

When did you last eat a hamburger? Last week I had a delicious burger from the Avalon in Clapham

What's your favourite film?Big Night by Stanley Tucci

What's your favourite book?Ripailles by Stéphane Reynaud

What is your favourite prepared product? Crème caramel from the supermarket

Who would be in your fantasy brigade? Pass - Marco Pierre White; larder - Gualtiero Marchesi and Peter Gordon; meat - John Torode and Fergus Henderson; fish - Mark Hix; pastry - Claire Clark

Massimo Tebaldi, executive chef, Renaissance Pubs

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