Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Chef revelations: Claudio Cardoso, Sushi Samba

22 August 2014
Chef revelations: Claudio Cardoso, Sushi Samba

Claudio Cardoso, executive chef, Sushi Samba, London

Your best subject at school?
Microbiology

What was your first job?
At 15 I worked as a chef at Lapa Palace hotel, Lisbon, Portugal

Which is your favourite restaurant?
WD-50 in New York City and Kabuki in Tenerife

Which ingredient do you hate?
Star anise

Describe your desk
Extremely organised, everything has its place

What flavour combinations do you detest?
Chocolate and orange

What newspaper do you read?
Jornal O Record, a Portuguese sports paper

If not yourself, who would you rather have been?
Ferran Adrià

What's your favourite hotel?
Ritz-Carlton Penha Longa Luxury Resort in Sintra, Portugal

What irritates you most about the industry? Generalised lack of ownership

What is your favourite prepared product?
Kit-Kat

What do you do to relax?
Online gaming. I love Call of Duty and Battlefield

Who would play you in a biopic? Mark Wahlberg

What's your favourite book?
Modernist Cuisine by Nathan Myhrvold, Chris Young and Maxime Bilet

Who's in your fantasy brigade?
Grant Achatz (Alinea), the Roca Brothers (El Celler de Can Roca), Martín Berasategui (MB), Juan Mari Arzak and Alain Ducasse

Which person in catering have you most admired?
Luis Baena from Notting Hill Kitchen taught me the infinite possibilities of cooking, and Margot Janse from Le Quartier Francais proved that there is no gender inequality in a kitchen

What is your favourite food?
Pizza

What do you always carry? My knives and my phone

What is your favourite drink?
Water

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