Where have I seen you before?
I was Head Chef at the Michelin-starred Mirabelle restaurant in London’s Mayfair and other Michelin-starred establishments: I was Sous Chef at L’Oranger and Head Chef at Maison Novelli EC1, after starting as a Chef de Partie.
Can you describe your cooking in three words?
Sophisticated, precise and clean.
Who/what has been the biggest influence on your cooking?
What’s your favourite season for ingredients and why?
Spring after the dull winter, I love the produce the season has to bring: asparagus, morels etc.
What do you cook yourself when you get home from a shift?
I wouldn’t normally eat anything but might have a shot of Zacapa rum!
What makes a great dish?
What makes a great restaurant?
The whole dining experience.
What’s your favourite music to cook to?
I love music, mainly jazz, blues and good rock. My favourites include Pearl Jam, Nina Simone and Madeleine Peyroux.
Have you got any tattoos?
Nope, not for me…
Tell us something we might not know about you.
I am not into chef ‘whites’, I always wear black in the kitchen (but have been known to put them on for photo shoots…)