Hamdy Hassan, Executive Chef at Andaz London Liverpool Street.

How long have you been at the hotel?

I’ve been part of the Hyatt family for 15 years now and started my new adventure at Andaz London since 7 months.

Which was the first restaurant (or hotel) you worked in?

The first hotel I’ve worked in was Hyatt Regency Sharm El Sheikh Resort in South Sinai, Egypt.

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

Yauatcha City in Broadgate Circle, a contemporary dim sum tea house.

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

My mum, she’s always had a passion for cooking that I follow since then.

What is your personal signature dish?

Chicken Tikka Masala

Which other chef(s) do you most admire?

Jose Rocha, now director of Food & Beverage at Hyatt Regency Dubai Creek Heights.

What’s the best part of your job?

Working with a motivated team and creating new dishes for our menus. I also love spending some time in various London food markets looking for the best products and discovering new flavours.

And the worst?

Handling the pressure behind last minute food orders.

What would your last meal be?

A succulent rack of lamb!

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

White asparagus only need to be seasoned with salt and olive oil to taste delicious.