Revelations: Royal Opera House's Chris Davis, head chef at Piazza
We delve into the life and inner thoughts of a top chef. This week: Chris Davis, head chef at Piazza, Royal Opera House, Covent Garden, London
What was your best subject at school?
Food technology. I'd stay after hours and take courses on the weekends
What was your first job?
With Marcus Wareing at the Berkeley. I worked 19 hours a day, five days a week. I caught the cooking bug and haven't stopped to breathe since
What was your first job in catering?
It was while I was at college, with Alyn Williams at the Westbury. That was tough but it was great to learn new techniques
What do you normally have for breakfast?
A big bowl of protein porridge
What do you do to relax?
Go for long walks with my girlfriend, go to the gym, or spend time with my family having a chilled movie day
Which is your favourite restaurant?
Hide by Ollie Dabbous, the thought behind his food and flavours and how to serve the dishes was outstanding
What is your favourite drink?
Jameson and coke, it takes the edge off a long hard week at work
Which ingredient do you hate the most?
I hate cardamom with a passion
Which person in catering have you most admired?
My current executive chef Richard Robinson. He has always found time to sit down and explain new parts of the business I might not understand. Also, he's a great guy
Which person gave you the greatest inspiration?
Marcus Wareing. Even though his kitchens were run with military discipline and silence he had great knowledge
If you had not gone into catering, where do you think you would be now?
I would 100% have been a cocktail barman
Tell us a secret...
A secret I swore I'd never say is when I started with Marcus the perfectly diced shallots took me so long to complete that for one week I cut them at home after my shift at 2am and brought them in the next day for service
What irritates you most about the industry?
Fitting all the produce into costings, I'd love to have an unlimited budget and go crazy
What is your favourite prepared product?
Pont Neuf chips. They're the same as if I'd done them myself
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