How long have you been at the restaurant?
I started April 2019.
Which was the first restaurant you worked in?
Le Manoir aux Quat Saisons.
What was the last London restaurant you went to, apart from your own?
Trivet (Jonny Lake) soft opening.
What or who has been the biggest influence on the way you cook and why?
My biggest influence has been my travelling and working in different countries around the world. Taking bits of knowledge and inspiration from all of them.
What is your personal signature dish?
I love working with fish and shellfish so I’d say my signature dish would be anything made with these.
Which other chef’s) do you most admire?
Any chef that has opened their own restaurant, and runs it successfully.
What’s the best part of your job?
The best part of my job is working closely with nature and amazing produce, and having the freedom to create and work on new ideas with them
And the worst?
The worst is dealing with guests with ridiculous dietary requests and unrealistic expectations.
Do you have a chef’s shortcut that you can share with us?
Don’t chop herbs, leave them whole and it keeps their flavour and is visually more attractive.