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
Continue reading
You need to create an account to read this article. It's free and only requires a few basic details.
Already subscribed? Log In