What was your first job?
Commis chef when I was 13 years old. I started making ice-cream, then pancakes. I needed a crate to be able to reach the worktops!
What do you do to relax?
Every year I set myself a personal challenge, and this year's is to run the London Marathon, ride the Prudential RideLondon and swim the two-mile Swim Serpentine
Which is your favourite restaurant?
La Castillería, an open-air restaurant in Cádiz in Spain
What's your favourite hotel?
I love the hotel I'm working at. I'm blessed with a great team and the attention to customer service makes it a joy. It's an experience on another level
What flavour combinations do you detest?
I detest truffle oil on everything; it's too overpowering
Which person in catering have you most admired?
Santi Santamaria, a Spanish Catalan chef who created avant garde versions of traditional Spanish cuisine. He sadly passed away in 2011
Cast away on a desert island, what luxury would you take?
What irritates you most about the industry?
Lack of commitment and ownership
When did you last eat a hamburger?
What's your favourite film?
The Hunt for Red October with Sean Connery
What is your favourite prepared product?
Vac-packed cooked quinoa
If not yourself, who would you rather have been?
Who would be in your 'fantasy' brigade?
My current brigade. I trust them, I can rely on them, and they know what I like and what I don't. Together we're the best team in town
If you had more time, what would you do?
Sail around the world
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