Chef revelations: Michael Facey

24 March 2017 by
Chef revelations: Michael Facey

The head chef at the Laughing Gravy, London SE1, reveals his likes and dislikes

Michael Facey has worked at the Laughing Gravy since its inception. He has more than 20 years' experience in some of the top kitchens across the capital, including Review (now Skylon), Caprice, Bluebird Café and Brown's hotel.

What was your first job? A paper round in Wembley when I was 10.

What was your first job in catering? When I was 16 I got a job in an industrial kitchen making food for company directors and employees.

What do you normally have for breakfast? A green smoothie made out of broccoli, cabbage, cauliflower, banana and kale. If you had asked me five years ago, I would have said a Snickers.

What do you do to relax? I go for long walks around where I live in Stanmore in London

What's your favourite restaurant? Can I say the Laughing Gravy? Otherwise, I really like Fera at Claridge's.

What's your favourite hotel? Anywhere I can get some privacy with my wife! We had a lovely stay at Lime Wood recently.

What is your favourite food?

Which person gave you the greatest inspiration? Nigel Fishly at the Dorchester

If you hadn't gone into catering, where do you think you'd be now? I really wanted to be an actor, but my heart is in catering

Who would play you in a film about your life? Maybe I could do it? It would give me my acting break. But if I had to pick someone, then Chiwetel Ejiofor.

Cast away on a desert island, what luxury would you take? My clothes, especially my hats. I have a unique style, some would say.

Describe your ultimate nightmare It happened to me… sending out a party's food and one of my brigade has over-cooked 20 lamb. I still shudder thinking about it.

What irritates you most about the industry? There doesn't seem to be the same passion among young chefs today. They want to jump straight to head chef without properly learning the skills. It scares me for the future of restaurants.

Which person in catering have you most admired? Mark Hix and Anton Mosimann. I knew chefs who worked with Mosimann and I admired how they worked based on his techniques. He was the man.

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