Chef revelations – Simon Young, executive chef, Jumeirah Carlton Tower, London

15 February 2013
Chef revelations – Simon Young, executive chef, Jumeirah Carlton Tower, London

What was your first job in catering?
Commis chef for the summer season at Glyndebourne opera

What do you do to relax? Ride my Triumph Daytona

Which ingredient do you hate the most?

What's your favourite drink? Stella Artois

What's your favourite cuisine? My wife Lorraine's cooking!

Which person in catering have you most admired? Raymond Blanc

Which person gave you the greatest inspiration? Alan Garth for cooking and Willi Elsener for organisation

Who would you invite to your dream dinner party? Robert Plant and Jimmy Page of Led Zeppelin, Ronnie and Reggie Kray, Margaret Thatcher and Bill Clinton

Tell us a secret… I found an eight-hour-old baby abandoned in a telephone box

If you had not 
gone into catering, where do you 
think you'd be now? I always wanted to be a fireman

Cast away on a desert island, what luxury would you take? Laurent Perrier Grand Siècle

Describe your ultimate nightmare Not having my amazing team around me

What irritates you most about the industry? The reputation the industry has for long hours and poor pay

What's your favourite book? Pierre Koffmann's Memories of Gascony

What flavour combinations do you detest? Blue cheese in desserts

Who would be in your fantasy brigade? Warren Geraghty on canapés (Galvin restaurants executive chef); Ian Rudge on cold starters (my head chef in the Rib Room); Eric Chavot on hot starters (Brasserie Chavot); Charlie Trotter on mains (travelling around the world somewhere); Paul Gayler on vegetables (the Lanesborough); Claude La Marche on desserts (the Arts Club)

What is your 
favourite prepared 
food product? Sunpat peanut butter

If you had more time, what would you do? Get a dog

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