What was your first job?
I had a paper round selling the South Wales Echo on caravan sites in Tenby – I got 5p for every paper I sold
What was your first job in catering?
Kitchen porter in a hotel in Tenby
Which is your favourite restaurant?
Little Bao in Hong Kong – the dessert bao is amazing
What's your favourite cuisine?
I love Asian food for its balance and simplicity
Which ingredient do you hate the most?
Tabasco sauce – I never have it in any kitchen I run
What do you always carry with you?
A spoon in work; a phone outside of work
Which person in catering have you most admired?
I really like Jason Atherton. Maze: The Cookbook was a real go-to book at the time it came out and I have loved his food ever since
Which person gave you the greatest inspiration?
It has changed over the years but now I would say my dad. He just inspires me to achieve all I can and enjoy it while getting there
What daily newspaper/website do you read?
I still get the Tenby Observer sent to me every week. I left 18 years ago and still get it every Saturday
Where was your last holiday?
China, where I ran the Great Wall of China half marathon
Tell us a secret...
I am colour blind
What irritates you most about the industry?
People wanting to climb the ladder too fast and not enjoying the good times of cooking and learning
What's your favourite book?
The French Laundry – the food still inspires me
What is your favourite prepared product?
Puff pastry – it's such nightmare to make!
Who would be in your "fantasy" brigade?
Michael Bates – executive head chef, Celtic Manor Resort. Kieran Harry – sauce – BAR Foods. Tzortzis Vangelis – garnish – Celtic Manor Resort. Karl Jones Hughes – pastry – The Plas, Narberth. Wesley Higgs –
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