Maurizio Morelli

How long have you been at the restaurant?

Since the opening.

Which was the first restaurant you worked in?

In Italy, a small restaurant in Latina where I come from. I was 14 years old. In London, I started at the Lanesborough hotel in 1996.

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

Last week I had a very nice lunch at Roka in Charlotte Street.

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

My Mum. She influences me in many aspects, and obviously in the way I cook. Elegant, light, good food, respecting the ingredients and our tradition, without superfluous things.

As a chef, I have always been a big fan of Gualtiero Marchesi’s philosophy of cooking.

What is your personal signature dish?

Selection of fish ravioli with grey mullet bottarga.

Which other chef’s) do you most admire?

Chris Galvin and Bruno Loubet.

What’s the best part of your job?

Cooking.

And the worst?

Talking about food with people who pretend to know about food but they don’t.

What would your last meal be?

Homemade tagliatelle with tomato sauce, basil and Parmigiano Reggiano.

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

Chefs don’t take short cuts.