The head chef at Dickie Fitz, London, reveals his likes and dislikes
What was your best subject at school?
What was your first job in catering?
I was a kitchen porter
What's your favourite drink?
A cup of tea
What's your favourite restaurant?
What's your favourite hotel?
Raffles in Singapore
What flavour combinations do you detest?
Tomatoes and cream; It reminds me of Heinz tomato soup as a kid
What do you always carry with you?
A pencil sharpener
Which person in catering have you most admired?
Henry and Mari Vigar, chefs and owners of La Mouette, Cape Town
Which person gives you the greatest inspiration? There are two: Dave Miney and Bjorn van Der Horst
If you had not gone into catering, where do you think you would be now? I'd be a sports journalist
When and where was your last holiday? A couple of months ago in Corfu
Tell us a secret… I've played the same lottery numbers for 22 years
What irritates you most about the industry?
Kitchens that don't work properly and unnecessary food waste
When did you last eat a hamburger?
Last Monday at Honest Burger
What's your favourite prepared product? Quality, proper French puff pastry
Who would be in your fantasy'brigade? Hadleigh Troy from Amuse in Perth on sauces, Adam Simmonds from the Bath Priory on the larder, Jack Brough, sous chef at Fera, on garnishes, and Jamie Worley from Dickie Fitz on pastry
If you had more time what would you do? Sleep