What was your best subject at school?
What was your first job?
Which is your favourite restaurant?
Chilli Cool in London's Bloomsbury
What is your favourite drink?
What is your favourite food?
Are there any foods/ingredients that you refuse to cook with? If so, why?
Salmon – the industry is terrible and the fish is unethically farmed
What flavour combinations do you detest?
Orange squash and chocolate biscuits/toothpaste
Which person in catering have you most admired?
Which person gave you the greatest inspiration?
My dad and uncle
Cast away on a desert island, what luxury would you take?
A drum kit
If not yourself, who would you rather have been?
Gandhi or Usain Bolt
If you had not gone into catering, where do you think you would be now?
Architect or a town planner
What irritates you most about the industry?
Waste, plastic and egos
When did you last eat a hamburger?
With beef, maybe a year ago. With chicken, maybe in January
Who would play "you" in a film about your life?
What is your favourite prepared product?
Rice triangles from 7Eleven in Tokyo
Who would be in your "fantasy" brigade?
The rat from Ratatouille (currently working at Chez Panisse in San Francisco), Mathieu Pérez (Bar Brutal, Barcelona), Ernesto Kut (Fayuca, Vancouver) Emme Prieto (Mesa Nòmada, Mexico City)
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