We delve into the life and inner thoughts of a top chef. This week: Kyan Hooper, head chef, Sea Fever, Bude
What was your first job?
Potwasher at the Falcon, Bude
What do you normally have for breakfast?
What do you do to relax?
Walk the dog
Which is your favourite restaurant?
The Fat Duck
What is your favourite food/cuisine?
Chicken kebab (from KJs, Bude)
Which ingredient do you hate the most?
Tripe (there is a clue in the name)
What flavour combinations do you detest?
Oysters and Tabasco, I don't get it
What do you always carry with you?
A Bluetooth speaker and the weight of the world
Which person in catering have you most admired?
If not yourself, who would you rather have been?
If you had not gone into catering, where do you think you would be now?
Morrisons, on the trollies
Describe your ultimate nightmare?
My dog getting run over (it happened last week. She's OK)
When and where was your last holiday?
Butlins Big Weekender (Chesney is still the one and only)
What irritates you most about the industry?
Chefs who do not cook in their own restaurants
When did you last eat a hamburger?
Three days ago from the Esso garage; a bit dry but it did the job
What is your favourite prepared product?
True Food's stocks
Who would be in your "fantasy" brigade?
Just me and Josh Riley (Sea Fever, Bude) but we are dressed as Cobra Kai and he is not on his phone so much
If you had more time, what would you do?
I think I would be a karate man
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