What was your first job?
Commis chef when I was 13 years old. I started making ice-cream, then pancakes. I needed a crate to be able to reach the worktops!
What do you do to relax?
Every year I set myself a personal challenge, and this year’s is to run the London Marathon, ride the Prudential RideLondon and swim the two-mile Swim Serpentine
Which is your favourite restaurant?
La Castillería, an open-air restaurant in Cádiz in Spain
What’s your favourite hotel?
I love the hotel I’m working at. I’m blessed with a great team and the attention to customer service makes it a joy. It’s an experience on another level
What flavour combinations do you detest?
I detest truffle oil on everything; it’s too overpowering
Which person in catering have you most admired?
Santi Santamaria, a Spanish Catalan chef who created avant garde versions of traditional Spanish cuisine. He sadly passed away in 2011
Cast away on a desert island, what luxury would you take?
What irritates you most about the industry?
Lack of commitment and ownership
When did you last eat a hamburger?
A month ago – every month I try the burgers we serve in the Market Brasserie to ensure they’re perfect for guests
What’s your favourite film?
The Hunt for Red October with Sean Connery
What is your favourite prepared product?
Vac-packed cooked quinoa
If not yourself, who would you rather have been?
Who would be in your ‘fantasy’ brigade?
My current brigade. I trust them, I can rely on them, and they know what I like and what I don’t. Together we’re the best team in town
If you had more time, what would you do?
Sail around the world