Revelations: Johan Rox, executive chef, Market Brasserie, InterContinental London – the O2

29 July 2018 by
Revelations: Johan Rox, executive chef, Market Brasserie, InterContinental London – the O2

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?

Dive gear

What irritates you most about the industry?

Lack of commitment and ownership

When did you last eat a hamburger?

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?

Van Gogh

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

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