Chef revelations – Paul Tamburrini
What was your best subject at school? Accounts
What was your first job in catering? Apprentice commis chef at Rogano in Glasgow
What do you normally have for breakfast? Coffee
What do you do to relax? Spend time with my kids
What's your favourite restaurant? The Square
What's your favourite hotel? Gleneagles
What flavour combinations do you hate? Anything with blue cheese in it
What do you always carry with you? My iPhone
What is your favourite food/cuisine? Italian
What daily newspaper/website do you read? BBC News
If you had not gone into catering, where do you think you would be now? Doing something creative
Which people in catering have you most admired? Marco Pierre White and the Rouxs
What is your favourite drink? Budweiser
Cast away on a desert island, what luxury would you take? Sky Sports
Where was your last holiday? Portugal
What irritates you most about the industry? The hours
What would be your last supper? Sunday roast with all the trimmings
Who would play you in a film about your life? Robert de Niro
If you had more time what would you do? Have more hobbies
Who would be in your fantasy brigade? Marco Pierre White on fish and meat; Albert Roux on pastry; Michel Bras on larder; Sergio Herman on the pass.
Paul Tamburrini, chef director, The Honours, Edinburgh