Chef revelations: Chantelle Nicholson, chef-patron, Tredwell's

15 September 2016 by
Chef revelations: Chantelle Nicholson, chef-patron, Tredwell's

The chef-patron of Tredwell's and group operations director of Marcus Wareing Restaurants reveals her likes and dislikes

What was your first job?
Sorting cherries and stone fruit at my uncle's orchard in New Zealand

What do you normally have for breakfast?
Eggs and greens

What do you do to relax?
Sleep! And read books

Which is your favourite restaurant?
My best meal ever was at Alinea, but it's too difficult to pick

What's your favourite hotel?
The Berkeley

What is your favourite drink?
Gin and tonic or white burgundy

What is your favourite cuisine?
I love the freshness of Vietnamese cuisine and the simple elegance of Italian cuisine

Which ingredient do you hate the most?

Which person gave you the greatest inspiration?
Marcus Wareing

Cast away on a desert island, what luxury would you take?
Vintage Champagne and ice

What daily newspaper/website do you read?
Financial Times, The Caterer and Twitter

If not yourself, who would you rather have been?
I'm pretty happy being me and feel I have loads more I want to achieve

If you had not gone into catering, where do you think you would be now?
I'd be a lawyer (what I trained to do), or a pilot, as that was another of my dreams

Describe your ultimate nightmare
Messy, dirty, aggressive kitchens

Tell us a secret…
I had to teach Bradley Cooper how to cook a piece of sea bass for the movie Burnt

Who would play you in a film about your life?
Amy Schumer; she is awesome

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