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?
French
Which ingredient do you hate the most?
Watermelon/mango
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?
R&B
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
