Andreas Bollanos

Which was the first restaurant you worked in?

A 5-star hotel at that time on the Greek island of Rhodes named Rhodes Village Resort.

What was the last London restaurant you went to, apart from your own?

Two Lights in Shoreditch.

What or who has been the biggest influence on the way you cook and why?

Nobu was my first introduction to Nikkei cuisine and has been a passion that I follow since then.

What is your personal signature dish?

Octopus aji panka, nori crackers and smoked mayonnaise.

Which other chefs do you most admire?

Virgilio Martinez and Jiro Ono.

What’s the best part of your job?

Creating new dishes for our a la carte menu. I also love eating in other restaurants and spending time in various food markets researching products and finding new flavours.

And the worst?

When everyone is off, like during holidays…for us it is the busiest time of the year!

What would your last meal be?

A succulent wagyu steak.

Do you have a chef’s shortcut that you can share with us?

Season a sweet potato with salt and olive oil and instead of steaming, rap it with cling film very well. Place it inside the microwave for a couple of minutes so it will steam within its own waters and there is no need to use a pot.