Chef Revelations – Rob Mitchell

20 April 2012
Chef Revelations – Rob Mitchell

What was your best subject at school?
Music - I played the piano and clarinet. I also sang in the school choir.

What was your first job in catering?
As soon as I finished catering college I started at the Waldorf hotel in London

What do you normally have for breakfast?
Strong coffee and lots of it

What do you do to relax?
I ride my motorbike - the freedom of the road helps to take away the pressure of work

Which is your favourite restaurant?
Chez Bruce on Wandsworth Common, Londo

What's your favourite hotel?
The Delano on South Beach, Miami - simply beautiful; and the Wynn in Las Vegas - huge, well-equipped rooms and fantastic service

What is your favourite drink?
Jameson and coke

What is your favourite food/cuisine?

Which ingredient do you hate the most?

What flavour combinations do you detest?
I don't like the texture of marshmallows in a cup of hot chocolate, but I do like each ingredient individually

What do you always carry with you?
Mobile phone

How would you describe your desk?
I don't have one as I'm always on the go, running between the five venues - I try to stay as paperless as possible

Which person in catering have you most admired?
Pierre Koffmann - he has inspired a lot of the best chefs ever produced in England

Which person gave you the greatest inspiration?
All the people who said I couldn't

Cast away on a desert island, what luxury would you take?
Suntan lotion - I tend to burn!

Describe your ultimate nightmare
Not having my tongue

Tell us a secret…
I enjoy watching romantic comedies

What irritates you most about the industry?
People wanting more money without being willing to take on more responsibility

When did you last eat a hamburger?
A week ago

What's your favourite music?

What's your favourite book?
Wilbur Smith's The Quest

What is your favourite prepared food product?
Smoked eel

Who would be in your fantasy brigade?
Marco Pierre White; Pierre Koffmann; Bruce Poole; Andrew Barber, Food Smith; Laurence Glayzer, Brasserie St Jacques; Michel Roux Jnr

Rob Mitchell, Executive chef, Drake & Morga

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