Revelations: Marcello De Stasio, head chef, the Lampery, Apex City of London

What was your best subject at school?
Home economics, obviously! My other strength was maths as I always enjoy problem solving

 

What was your first job in catering?
Apprentice chef back home in Italy in a Michelin-starred restaurant. I worked across the pasta and main course sections and learned all the basics throughout my two years there

 

What do you normally have for breakfast?

 

Which is your favourite restaurant?
Pascucci al Porticciolo in Rome

 

What's your favourite hotel?
Claridge's in Mayfair

 

What is your favourite drink?
Barolo is my absolute favourite

 

What is your favourite food?
Foie gras terrine. It makes you want to savour every bite

 

Which ingredient do you hate the most?
I have yet to come across an ingredient that I don't like. I love all food!

 

Which person in catering have you most admired?
Gualtiero Marchesi and Alain Ducasse

 

What flavour combinations do you detest?
I don't like it when flavours are confused. Many chefs are using different kinds of cress in the same dish at the moment, which just doesn't work for me

 

Who would play "you" in a film about your life?
I'd like to think it would be Robert De Niro

 

Which person gave you the greatest inspiration?
My grandmother. Her home cooking sparked my interest in food

 

Describe your ultimate nightmare?
It has to be a dirty kitchen

 

What is your favourite prepared product?
Octopus (on the à la carte menu)

 

When and where was your last holiday?
Puglia. Southern Italy is very special to me

 

What's your favourite film?
Scarface - it's a classic

 

What's your favourite book?
Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia