Revelations: Carlo Scotto, chef-owner, Xier/XR, London
What was your best subject at school?
Chemistry
What was your first job?
Chef apprentice
What do you normally have for breakfast?
Avocado and scrambled egg whites with brown toast and a coffee
What do you do to relax?
Long walks
Which is your favourite restaurant?
The Clove Club
What's your favourite hotel?
The Ritz, I love the history of it
What is your favourite drink?
I love red wine, particularly Masseto Toscana 1998
What is your favourite cuisine?
Scandinavian and Japanese
Which ingredient do you hate the most?
I'm not a big fan of wasabi
What flavour combinations do you detest?
None, I love unusual flavour combinations
Are there any foods/ingredients that you refuse to cook with?
I don't think I will ever cook or serve any insects in my kitchen
Which person in catering have you most admired?
Pierre Gagnaire
Which person gave you the greatest inspiration?
Angela Hartnett
Cast away on a desert island, what luxury would you take?
Bottle of water, my knife and pictures of my kids
If you had not gone into catering, where do you think you would be now?
I loved chemistry at school, so something to do with that
Describe your ultimate nightmare?
Waking up and having no more creative ideas for my food
What irritates you most about the industry?
The perception by some that it is easy to be a chef, and to open and run a restaurant
What's your favourite film?
I love Fast & Furious
What's your favourite book?
Larousse Gastronomique
What is your favourite prepared product?
Nutriseed cold-pressed juices
Who would be in your "fantasy" brigade?
I love my current brigade and wouldn't change them!
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