Revelations: Danny Parker, head chef, Jesmond Dene House, Newcastle upon Tyne

PE. I always wanted to be a personal trainer in the army

What was your first job?

Washing dishes at the Talbot in Bishopton, Stockton-on-Tees. It soon spiralled out of control to becoming a chef

What do you normally have for breakfast?

What do you do to relax?

I spend time with my daughter Pearl or as a family, visiting new places and teaching her about the world. I’ve recently found that the most relaxing thing possible!

Which is your favourite restaurant?

I think it’s unfair to have a ‘favourite’. I’ve had so many good meals for many different reasons. My most memorable is definitely the Man Behind the Curtain by Michael O’Hare. Phenomenal experience

What’s your favourite hotel?

It’s not the fanciest or most exclusive, but the Bellagio in Las Vegas is just amazing

What is your favourite cuisine?

I really like the new era of modern British. It just encompasses every nation now and we’re so lucky to be able to do that

Which ingredient do you hate the most?

Raw onion

Are there any ingredients that you refuse to cook with?

I think that’s wrong â€" our job is to please the guest. As long as it’s good produce it doesn’t matter for me… but I don’t like kidneys!

What flavour combinations do you detest?

Not a combo, but I hate liquorice

Which person in catering have you most admired?

I have so many peers and so many people who have helped me along the way so far… but Alan O’Kane gave me the biggest shake-up and for that I have to admire him

Which person gave you the greatest inspiration?

My parents. Their work ethic and their values have amazed me throughout my life

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

Pizza

If not yourself, who would you rather have been?

David Beckham

If you had not gone into catering, where do you think you would be now?

I’d be in the army, 100%

Describe your nightmare

Onions! Onions everywhere!