What was your best subject at school?
Science, especially chemistry
What was your first job in catering?
Chef at a Moroccan restaurant in Camden Town. Slicing the doner kebab was the most fun part
What do you normally have for breakfast?
Cereal or porridge with milk, or sometimes noodles like a typical Burmese
Which is your favourite restaurant?
Beam in Crouch End. It's a family-style restaurant with brick-lined walls and vintage decor. The menu is a mixture of classic British and Mediterranean
What's your favourite hotel?
Myanmar Treasure Resort in Ngwe Saung Bean in Myanmar
What is your favourite food?
Growing up I was always a fan of stuffed/wrapped/dumpling style food – a mix of textures with something delicious inside. And I'm a huge fan of Turkish food
Which ingredient do you hate the most?
Cinnamon, but I still like to cook with garam masala
Are there any foods/ingredients that you refuse to cook with?
MSG. It doesn't feel right using it to make food more delicious
What flavour combinations do you detest?
Cashew nuts and garlic
How would you describe your desk?
Which person in catering have you most admired?
A lovely manager called Gabrielle I worked with at Daylesford Organic. She was always smiling and friendly and took care of us all
Which person gave you the greatest inspiration?
Heston Blumenthal for reinventing kitchen classics
Cast away on a desert island, what luxury would you take?
If not yourself, who would you rather have been?
A farmer with multiple pets and loads of DIY tools in the garage
Tell us a secret...
I had chocolates and cake a few times in my two years of vegan practice
What is your favourite prepared product?
Strong English mustard
Who would be in your "fantasy" brigade?
Salt Bae from Nusr-ET on salads as he is good with garnishes, Jamie Oliver on pasta and Marco Pierre White on the pass
Portrait: Katherine Werner. Stock images: Shutterstock
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