Yu Sugimoto

How long have you been at the restaurant?

6 months

Which was the first restaurant you worked in?

Les Saisons Restaurant at The Imperial Hotel in Japan.

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

The Ledbury, Clove Club, Portland.

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

My biggest influence on the way I cook is my Father & my Grandfather. My Grandfather had a restaurant. I grew up in and around the kitchen- you could say that I grew up with a knife in my hand!

What is your personal signature dish?

Marinated Scottish Langoustine Sandwich- mushroom, apple, coral mayonnaise.

I take a fantastic ingredient like langoustine and present it in a modern way with finesse and precision.

Which other chef’s) do you most admire?

I admire Yannick Alléno because he is of course a great Chef, inspirational in the kitchen and very dynamic.

What’s the best part of your job?

The best part of my job is creating new dishes.

And the worst?

The worst part is being stuck in office with invoices.

What would your last meal be?

Anything cooked by my Mother.

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

I have never taken any shortcuts in my life.