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Chef Revelations: Simon Gregory, group executive chef, Gordon Ramsay Group

08 November 2013
Chef Revelations: Simon Gregory, group executive chef, Gordon Ramsay Group

What was your first job? Working on a cattle station when I was 15 during my school holidays

What was your first job in catering?
Bar back at Good Companion's pub in Tamworth, NSW, Australia

What's your favourite restaurant? Chez Bruce. My beautiful wife Sarah and I had our wedding reception there so it will always be special to us. And of course the food and service is always amazing.

What's your favourite cuisine?

Which ingredient do you hate the most? Kidneys and lungs - I never felt the need or desire to eat them

Which person in catering have you most admired? Danny Meyer

Who gave you the greatest inspiration? My father

Cast away on a desert island, what luxury would you take?
A bottle of great rum and a Cohiba

If not yourself, who would you rather have been? Any of the great Formula 1 racing drivers

Who would play you in a film about your life?
Maybe James Corden as he is such a funny guy

Tell us a secret… I love all types of music and was classically trained in piano and cello while I was at school

What irritates you most about the industry? When people live in the past and constantly talk about it. London moves fast and times change constantly - live in the present and enjoy what a wonderful and exciting, ever changing industry we have.

What's your favourite film?Heat - with Robert de Niro and Al Pacino

What's your favourite prepared product?
Peanut butter

What's your favourite book? Anything by John Grisham or David Baldacci

What flavour combinations do you detest? I had foie gras ice-cream once; I won't have that again

Who would be in your fantasy brigade?
Mike Anthony (Gramercy Tavern, New York); Bruce Poole; Thomas Keller; Tetsuya Wakuda; Alice Waters - all produce-driven innovators and humble chefs

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