How long have you been at the restaurant?
I’ve been at the hotel since January 2019.
Which was the first restaurant you worked in?
My first restaurant in London was Chez Nico (2 Michelin starred) in 1991.
What was the last London restaurant you went to, apart from your own?
Wild Honey, just opened at the Sofitel St James.
What or who has been the biggest influence on the way you cook and why?
France has been the biggest influence as a young chef as this was the style I first worked at but now I look at travel and the world in general for influence; ingredients are the key.
What is your personal signature dish?
Seared foie gras, smoked eel, sherry vinegar and puffed rice.
Which other chef’s) do you most admire?
The Roux family.
What’s the best part of your job?
Creation, ingredients, travel and the fact that every day is different.
And the worst?
People without passion.
What would your last meal be?
Roast chicken, my way.
Do you have a chef’s shortcut that you can share with us?
I don’t like shortcuts but more something to help or cut down time – if slow cooking meat or stews, try using a pressure cooker to cut down cooking time by two thirds.