Chef Revelations – Thierry Marx

18 November 2011
Chef Revelations – Thierry Marx

What was your first job in catering? Doing pastry at La Petite Marquise, aged 15

What do you normally have for breakfast? Hot water with ginger

What are your favourite restaurants? The Fat Duck, El Bulli and Michel Bras

What is your favourite drink? Juice from green and yellow lemons with ginger and sparkling water

What do you do to relax? Listen to classical music

Which ingredient do you hate the most? Tripe

What is your favourite cuisine? Japanese street food

What flavour combinations do you detest? Milk and coffee

What do you always carry with you? Ginger and lemon

Which person in catering have you most admired? Alain Chapel

Which person gave you the greatest inspiration? Inspiration doesn't come from a person but from all around you. I find noise distracting so to find inspiration I go to a church, temple or synagogue, where it's quiet

Cast away on a desert island, what luxury would you take? I have a hand-made leather bag that I carry everywhere

If not yourself, who would you rather have been? General Douglas MacArthur

If you had not gone into catering, where do you think you'd be now? I would probably have stayed in the military - I liked the adventure and travel

Tell us a secret… When I was very young I was the lover of my mother's friend

What irritates you most about the industry? People forget the true sense of hospitality - customers are considered to be credit cards

Describe your ultimate nightmare Being deprived of chocolate

When did you last eat a hamburger? Three months ago in New York

What's your favourite film? The Samurai Trilogy

What's your favourite book? The Art of War by Sun Tzu

What's your favourite prepared product? Sardines

Who would be in your fantasy brigade? Paul Bocuse, Heston Blumenthal, Ferran Adrià, Davide Scabin, Fulvio Pierangelini, Michel Bras

Thierry Marx, executive chef and director of F&B, Mandarin Oriental Paris

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