Revelations: Meedu Saad, head chef, Kiln, London

We delve into the life and inner thoughts of a top chef. This week: Meedu Saad

What was your best subject at school?

Art. I grew up being taken to museums and exhibitions and I still love doing that to this day

What was your first job in catering?

London Café, just above Turnpike Lane station, washing plates and making toast

What do you do to relax?

I like listening to music, anything from Madlib to Damu the Fudgemunk and 9th Wonder. I’ve always been into hip hop

Which is your favourite restaurant?

Ikoyi in St James’s in London is at the top of my list. Jeremy Chan’s (pictured) cooking is fun, delicious and important

What’s your favourite hotel?

The Radisson Collection Royal Hotel Copenhagen and the Cabochon hotel in Bangkok are both incredible

What is your favourite food/cuisine?

I can’t live without Thai and Indian food

What is your favourite drink?

I love a glass of wine. Also a cherry 7Up

Are there any foods that you refuse to cook with?

Fish or any seafood that is dredged or not sourced responsibly

Which person in catering have you most admired?

Brian Hannon and Benjamin Chapman, I have the pleasure of calling both business partners

Which person gave you the greatest inspiration?

My son, he inspires me more than anyone to be a better man

If not yourself, who would you rather have been?

Thierry Henry, because it’s Thierry Henry!

What’s your favourite film?

The Vengeance Trilogy by Park Chan-wook

Who would play “you” in a film about your life?

Tom Hardy, because he’s a Londoner and way better looking

What is your favourite prepared product?

Fish sauce, it’s literally liquid flavour

What’s your favourite book?

The Perfectionist, Life and Death in Haute Cuisine by Rudolph Chelminski