Chef profile: Pavel Baranovs, head chef at UBA, London

What was your first job in catering? 

I started my catering career at the Japanese restaurant Planet Sushi in my hometown of Riga in Latvia.

 

What do you normally have for breakfast? 

I usually have an Americano with a ham and cheese brioche.

 

What do you do to relax? 

I enjoy walking with my kids around Alexandra Palace, feeding the ducks, and indulging in gelato.

 

Which is your favourite restaurant? 

Lyle’s and Smith & Wollensky

 

What is your favourite food?

My favourite cuisines are Italian and Japanese because they prioritise freshness, simplicity and quality ingredients.

 

Are there any ingredients that you refuse to cook with?

I avoid cooking with garlic due to the smell that lingers, although I do use a small amount to enhance flavours in my dishes. I’ve also heard that British royals avoid it, perhaps because of their public appearances.

 

What do you always carry with you? 

I always carry my headphones with me because I can’t live without my music.

 

Which person in catering have you most admired? 

The person in catering whom I most admire is Alex Craciun, executive head chef at Sosharu London. He provided me with a strong vision and inspiration for cooking in modern Japanese cuisine.

 

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

My Shimano limited edition fishing rod so I could catch bigger fish

 

If not yourself, who would you rather have been? 

I would choose to be a professional DJ because I believe it’s incredible to help others find harmony through music and share moments of joy.

 

Describe your ultimate nightmare?

My ultimate nightmare would be my kids growing up. I want them to remain pure and innocent for as long as possible.