What inspired you to become a chef?
It isn't as orthodox as your usual answer! I wasn't the best behaved child at school, and as a result, was never allowed near the kitchen or cooking lessons. I decided to pursue cooking to show everyone that I could actually do it, and do it well!
This dish is Italian Straciatella with ground chermoula seasoning and olive focaccia plated on Astera Peel Black.
What do you enjoy most about being a chef?
I love that no two dishes are the same, with the variation that seasonality brings, and the flexibility that can be achieved from simple ingredients.
This dish is smoked ham hock terrine with grapes and whiskey figs plated on Astera Peel White
What influences your cooking style?
It's not a particular style or region that influencesme, it's purely the ability to bring happiness to others from a plate of food - that is the biggest influence and inspiration behind my cooking.
This dish is Smoked Duck ham, whiskey figs and blood orange plated on Astera Javiel Ash
How much does sustainability factor into your work?
Seasonality plays a big part, and reducing food waste - using the entirety of the product is very important to me, and challenging myself to find new and unique ways to utilise under-used parts of produce.
This dish is Lemon and mint tuna tartare with blood orange on javiel velvet teal plated on Javiel Velvet
What is your next step in your career?
Lots in the pipeline! Two new restaurants opening soon, a brasserie-bistro and a fine dine in Jordan. Launching our new contract catering brand for central London. We have a new restaurant opening in Egypt at the end of the year. And keep an eye out on a new book in 2025.
This dish is Stilton and wagyu short rib puff pastry with truffle mash, broccoli and truffle jus on Astera Airain Metallic Coupe plate
What question would you like to be asked, that you're never asked?
How am i?
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