Revelations: Joginder Dham, head chef, Old Compton Brasserie, London

What was your first job?

 

What was your first job in catering?

 

It was in a hotel in Bombay as a commis chef

 

What do you normally have for breakfast?

 

Porridge, strawberries and an apple. I have an apple every day, religiously

 

What do you do to relax?

 

I used to listen to music but now I like to spend time with family, with my six-month-old daughter. She keeps me very busy and helps me switch off from work

 

Which is your favourite restaurant?

 

Very tough question… Hawksmoor or the Wolseley

 

What's your favourite hotel?

 

Brown's Hotel, London

 

What is your favourite food?

 

All food, really, but I love sushi

 

Are there any ingredients that you refuse to cook with?

 

Truffle oil. It overpowers everything. The flavour of truffle is very natural and truffle oil tastes very artificial to me

 

What flavour combinations do you detest?

 

I've never found a combination I don't like… I saw vanilla parsnip purée on a menu once and I don't think they belong together

 

What do you always carry with you?

 

A Sharpie, always very useful. I can't live without my Sharpie

 

Which person in catering have you most admired?

 

I have two. At the beginning of my career, I admired chef Nitin Kulkarni - he is very professional and set the stage for me through his work ethic and his hard-working ethos. Secondly, Sat Bains. His passion comes through in his food and his book is one of my favourites

 

Which person gave you the greatest inspiration?

 

As a part of hospitality, I would say I look up to Jeremy King and Chris Corbin. I think they are the leaders of hospitality and, working with them, I really learned how restaurants should operate

 

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

 

My iPad and earphones

 

Tell us a secret...

 

I love to eat chips and gravy

 

Who would play "you" in a film about your life?

 

I love Tom Cruise, so I hope him