Chef profile: John Molloy, director of food for Superlative Hospitality Collective

What was your first job? 

McDonalds in Trongate, Glasgow. It was an eye opener in many ways but I learned a lot about kitchen systems. My first chef job was at Di Maggios – I was a pizza chef. I had no prior experience whatsoever but my friend was assistant manager. 

 

What do you normally have for breakfast?

Double espresso, then probably another double espresso. I usually don’t eat till 1 or 2pm.

 

Which is your favourite restaurant?

Big counter in the Southside of Glasgow. I know the guys in there and they’ve created something unique and its just a great place to be. Great food, great drinks, great ambiance and chat 

 

What’s your favourite hotel?

I prefer Airbnb, I like to have a fully functioning kitchen.

 

What is your favourite drink?

I love Guinness and PX sherry, though not together.

 

Which ingredient do you hate the most?

I don’t really hate a lot of things, maybe just substandard things. A lot of the fruit and veg from supermarkets is nowhere near where it should be – especially compared to what chefs have access to.

 

Are there any foods/ingredients that you refuse to cook with? If so, why?

I’m happy to cook what people are happy to eat.

 

What flavour combinations do you detest?

I have a fairly open mind but I did try some purposely that I knew would be bad (the Flavour Thesaurus by Niki Segnit gives great advice on things that work well and those that don’t!). I tried coffee and basil and it’s definitely not great.

 

How would you describe your desk?

Everchanging – my desk could be a kitchen surface, random coffee shop , front of house table or even my home kitchen table 

 

Which person in catering have you most admired? 

When I started training I’d just graduated university with a science degree, so found I was able to get onboard with Heston Blumenthal and Harold Mcgee’s meticulous and scientific approach.

 

Cast away on a desert island, what luxury would you take?

Would have to be a decent knife set, would help a lot

 

Describe your ultimate nightmare?

Flat pack furniture where they leave out essential pieces of what you need. 

 

What irritates you most about the industry?

Lack of awareness, from operators to chefs. There’s generally a lack understanding of what goes into different parts of the business and because of that a lack of understanding of what’s possible and achievable, whether that be pricing, wages, food concepts.

 

When did you last eat a hamburger?

Three days ago – McDonalds double cheeseburger after a wedding. Say what you want about it and I’m aware that they’re not good for you but the ratio of all the components are spot on and the millions spent yearly on food science means it’s something your body wants to eat.

 

Who would play “you” in a film about your life?

Not because I think he looks like me, but I’d pick Christian Bale. I like most of his films.

 

What is your favourite prepared product?

Does cheese count? It’s prepared and ready to eat

 

Who would be in your “fantasy” brigade?

There’s been loads of great guys who’ve come and gone, and loads who are with me now who are great. Naming specific ones would be a disservice to others. All I need is that they actually care and they’re in my fantasy brigade.