What was your first job?
Drummer in a band back in the 1970s called Travelling Light
What was your first job in catering?
Commis chef at the Belfry Golf and Country Club in Warwickshire
What do you do to relax?
I only wish I could, but growing fruit and veg helps me to switch off
Which is your favourite restaurant?
A small restaurant in Menorca called Villa Madrid
What's your favourite hotel?
Hotel Crillon Le Brave in Provence
What is your favourite drink?
What is your favourite cuisine?
Japanese, I love sushi
Are there any foods/ingredients that you refuse to cook with?
Grey mullet - I really detest it
Which ingredient do you hate the most?
Saffron is a lovely spice, but I hate it when chefs get heavy handed
What flavour combinations do you detest?
Fusion - food should be true to its origins
What do you always carry with you?
A small piece of Baccarat crystal from the chandelier in the lobby lounge that the chairman Mr Pisani gave to me before we opened
Which person gave you the greatest inspiration?
Louis Outhier, L'Oasis Cote D'Azur. I worked with him there as a young chef of 23
Cast away on a desert island, what luxury would you take?
Creed or Bond toiletries
What would be your last supper?
Fish and chips with mushy peas
Who would you invite to your dream dinner party?
Ayrton Senna, George Best, Monty Don, JFK and Bette Midler
If not yourself, who would you rather have been?
Ayrton Senna, the greatest of all racing drivers
Describe your ultimate nightmare
Waking up and finding all my veg has been eaten by the slugs
Tell us a secret…
I truly know someone who has three nipples (it's not my wife!)
What's your favourite film?
The Cook, the Thief, His Wife & Her Lover
What's your favourite music?
English soul and jazz
What is your favourite prepared food product?
If you had more time, what would you do?
Study and enjoy the pleasures of farming and growing things
Garry Hollihead, executive chef, Corinthia hotel, London