Revelations: Jonas Karlsson, head chef, Aquavit London
We delve into the life and inner thoughts of a top chef. This week: Jonas Karlsson
What was your best subject at school?
I always really enjoyed music
What was your first job?
I secured my first job after a week's work placement. It was at Toftaholms Herrgård in Sweden
What do you normally have for breakfast?
Toasted sourdough with Swedish set honey and mature Cheddar
What do you do to relax?
Listen to music – I'm particularly enjoying Ludovico Einaudi
Which is your favourite restaurant?
So many, but if I had to pick one, I would say Le Pré Catalan in Paris
What's your favourite hotel?
I had a great stay in Hotel Kempinski in Moscow
What is your favourite drink?
Red or white wine and bubbles too
What is your favourite food?
You can't beat a warm open sandwich topped with freshly picked and sautéed girolle mushrooms, finished with little diced shallot onions, a splash of white wine and crème fraîche
Which ingredient do you hate the most?
Garlic, it's a love-hate relationship
What flavour combinations do you detest?
Chilli and chocolate
Which person in catering have you most admired?
Philip Howard
Which person gave you the greatest inspiration?
My grandparents
Describe your ultimate nightmare?
Another pandemic
What irritates you most about the industry?
The costs of running a business are high with a small profit margin. You don't go into hospitality for money – it has to be a passion – but I would like to offer higher salaries to attract more people and combat the staffing crisis
What's your favourite film?
Midnight Express
Who would play "you" in a film about your life?
Ricky Gervais
What's your favourite book?
It has to be a cookbook, perhaps Eleven Madison Park by Daniel Humm, very inspiring
What is your favourite prepared product?
I can tell you my least favourite prepared product – baked beans
Who would be in your "fantasy" brigade?
Anyone hungry for success, willing to learn, with a good attitude, a good palate and, most importantly, a smile on their face
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