Revelations: Henry Brosi, executive chef, Amaranto, Four Seasons hotel London at Park Lane

28 January 2022
Revelations: Henry Brosi, executive chef, Amaranto, Four Seasons hotel London at Park Lane

We delve into the life and inner thoughts of a top chef. This week: Henry Brosi.

What was your first job?

Cleaning wine barrels at our family business

What was your first job in catering?

Pâtisserie

What do you normally have for breakfast?

Porridge with blueberries and honey

What do you do to relax?

Play golf badly

Which is your favourite restaurant?

Alinea, Chicago

What is your favourite drink?

Remy Martin Louis XIII, Black Pearl, 140th Anniversary

What is your favourite food/cuisine?

Pot-au-feu, classic French

Which ingredient do you hate the most?

Grey mullet and carp

What flavour combinations do you detest?

Any fusion flavours, they are confusing

Which person in catering have you most admired?

Joël Robuchon

Cast away on a desert island, what luxury would you take?

If the island has a solar-powered fridge, it would be a bottle of Krug Clos du Mesnil 1998, if not, I guess it would be a Swiss army knife

If not yourself, who would you rather have been?

Albert Einstein

If you had not gone into catering, where do you think you would be now?

Running our family vineyards and distilleries

When and where was your last holiday?

Three years ago in the Seychelles

When did you last eat a hamburger?

Yesterday, I tried our new wagyu truffle burger – delicious!

What's your favourite film?

Ben-Hur

What's your favourite book?

Birdsong

What is your favourite prepared product?

Charcuterie

If you had more time, what would you do?

Play more golf to improve my game

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