Tell us about your journey as a chef so far.
It’s been a journey!
From a guy who’s been brought up on chicken dinosaurs and smiley faces.
My passion from food doesn’t come from my family, but I’ve always been grateful to have food on the table.
The journey has had its ups and downs.
I’ve been lucky enough to work in some of the best restaurants in the world and for some incredible chefs.
From London to France for a couple of years and then America, I feel the food I’m producing now at my current restaurant (Editor’s Note: Launceston Place) allows me to express the journey I’ve been on.
Where do you get the inspiration to your creativeness as a chef?
Three years ago, I would have said a cook book, for me now it’s all about social media, twitter and Instagram inspiring me.
Who or what has influenced your cooking the most?
Working for Pierre Koffmann for four years was the pinnacle of my career.
I started with him straight after leaving catering college.
Everything I do now still has the classic base cookery method that I learnt from him, but with my own twist.
What advice would you give to someone starting out in the hospitality industry?
I’m a firm believer of “you get out what you put in”.
This industry is tough, long hours, working in high pressure environments is never easy either.
But having belief in yourself and focusing on giving 100% at all times is what something my team and I do daily.
Never give up!
Which single item of kitchen equipment could you not live without?
What are you most excited right now about the food scene?
I feel the food scene in London is huge.
The fact there is so much variety amazes me.
Currently now at Launceston place I’m tying to withdraw from the formal “fine dining” scene and create a vibe being named “fun dining”.
How do you stay connected with the latest food trends?
Staying connected via social media.
Seeing what’s popular, what’s new but then also creating a trend that someone hasn’t done before is just as important.
I guess this is how you stand out.
What’s your go to ingredient?
Lovage, I feel it works with everything and it’s a personal taste I like.
Which seasonings do you think are underrated and how would you use them in your day-to-day cooking?
I don’t really use a lot of seasoning, as we let the produce speak for itself. But Timur and Madagascan pepper is used through out my menu.
Your favourite 5 minutes dish…
Caesar Salad, can’t go wrong and is normally my go to dish!
Fill in the blank: If I weren’t a chef, I’d be… properly not be good at much.
I’d look to pursue a career within football.
What does the future hold for you as a chef?
I’d love to know myself what the future holds.
I take everyday as it comes.