Revelations: Ana Gonçalves, chef patron, Solis, Battersea Power Station, London

We delve into the life and inner thoughts of a top chef. This week: Ana Gonçalves, chef patron at Solis, Battersea Power Station

 

What was your first job?

 

My first job was at my parents’ company, helping out at their cosmetics shops and later on assisting with their branding What do you normally have for breakfast?

 

I do intermittent fasting, so I actually skip breakfast altogether

 

Which is your favourite restaurant?

 

It’s a tough one, but I’m always happy at Planque in London What’s your favourite hotel?

 

I rarely stay in hotels – I’m more of an Airbnb kind of gal

 

What is your favourite drink?

 

There’s nothing quite as satisfying as a juicy, peachy pet-nat

 

What is your favourite food/cuisine?

 

I have got to say Vietnamese cuisine is up there for me

 

Which ingredient do you hate the most?

 

I don’t like tripe and complex offal like lungs Are there any foods/ingredients that you refuse to cook with?

 

I don’t particularly like to cook with monkfish, I don’t appreciate the texture

 

What flavour combinations do you detest?

 

I love most flavour combinations, but the only thing I can think of that I don’t love is heavily reduced sauces in combination with meat, such as a heavily reduced thick beef jus or gravy alongside beef, or another example would be deep, dark sauces with red braised pork belly

 

Which person in catering have you most admired?

 

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

 

Korean SPF 50 suncream If you had not gone into catering, where do you think you would be now?

 

I would most likely have been a graphic designer

 

Describe your ultimate nightmare?

 

Not being able to take a shower every day

 

When did you last eat a hamburger?

 

Last week at Manna in London