How long have you been at the restaurant?
Since April 2017 with Mark Hix and at Hixter Bankside.
New kid on the block.
Which was the first restaurant you worked in?
Out Of The Blue Bar & Kitchen in Clapham Junction.
Great British and modern European food.
What was the last London restaurant you went to, apart from your own?
Kurobuta in Marble Arch.
It’s a Japanese tapas-style plates restaurant, one of my favourite.
What or who has been the biggest influence on the way you cook and why?
No doubt my mom. As a young kid growing up with my two younger brothers I was the one who had to usually step up to the plate and help my mom with some cooking.
What is your personal signature dish?
Blackened Butterfish with spiced crushed avocado and pickled green papaya salad.
Trust me Butterfish is the winner!! Grilled, seared, raw – you name it – amazing!
Which other chef’s) do you most admire?
Watching his television programs and reading all his books really inspired me as a young chef. It shows you how hard work pays off.
What’s the best part of your job?
Having access to best produce in the UK today.
And the worst?
Staffing! Due to a national shortage of chef’s.
What would your last meal be?
BBQ sticky pork cheeks with horseradish mash and charred baby leeks from Q Grill in Camden.
Simple but so tasty pork dish which reminds me of my BBQ home style cooking.
Do you have a chef’s shortcut that you can share with us?
Baked potatoes in their skin in the oven instead of boiling for a light & fluffy mash.
Best potato – Maris Piper.