Revelations: Marcello De Stasio, head chef, the Lampery, Apex City of London
What was your best subject at school?
Home economics, obviously! My other strength was maths as I always enjoy problem solving
What was your first job in catering?
Apprentice chef back home in Italy in a Michelin-starred restaurant. I worked across the pasta and main course sections and learned all the basics throughout my two years there
What do you normally have for breakfast?
Which is your favourite restaurant?
Pascucci al Porticciolo in Rome
What's your favourite hotel?
Claridge's in Mayfair
What is your favourite drink?
Barolo is my absolute favourite
What is your favourite food?
Foie gras terrine. It makes you want to savour every bite
Which ingredient do you hate the most?
I have yet to come across an ingredient that I don't like. I love all food!
Which person in catering have you most admired?
Gualtiero Marchesi and Alain Ducasse
What flavour combinations do you detest?
I don't like it when flavours are confused. Many chefs are using different kinds of cress in the same dish at the moment, which just doesn't work for me
Who would play "you" in a film about your life?
I'd like to think it would be Robert De Niro
Which person gave you the greatest inspiration?
My grandmother. Her home cooking sparked my interest in food
Describe your ultimate nightmare?
It has to be a dirty kitchen
What is your favourite prepared product?
Octopus (on the Á la carte menu)
When and where was your last holiday?
Puglia. Southern Italy is very special to me
What's your favourite film?
Scarface - it's a classic
What's your favourite book?
Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia
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