Revelations: Daniel Carrillo, chef patron, Corrochio’s, London

We delve into the life and inner thoughts of a top chef. This week: Daniel Carrillo, chef patron of Corrochio’s, London

What was your best subject at school?

I wasn’t the best at school, probably because I favoured skipping classes and going for food at Tacos Juan instead

What do you normally have for breakfast?

Huevos con chorizo with a side of emails

What do you do to relax?

A cold beer usually does the trick

Which is your favourite restaurant?

Corrochio’s... can I say that?

What is your favourite drink?

Tequila. My favourite in the world right now is Fortaleza Añejo

Are there any foods/ingredients that you refuse to cook with?

Cumin, turmeric, capers – I find them too overpowering and they don’t feel familiar to me.

What flavour combinations do you detest?

Mint and yogurt. Mint in any food, really. In my opinion, mint should only be drunk in tea with a drop of agave syrup or in a Corrochio’s Mezcal mojito

What do you always carry with you?

My phone and my wedding band. I’ve also had a horseshoe charm attached to my phone for many years for good luck. I don’t really believe in that stuff, but it’s still there

Which person gave you the greatest inspiration?

My dad – he’s always been very well-liked and was a brilliant businessman; he owned half of Jalisco in Mexico at one point. And my mum for putting together amazing flavours and getting through some tough life stuff

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

My TOG knives

What daily newspaper/website do you read?

My daily rating report from Resy

Describe your ultimate nightmare?

Everyone in the restaurant goes into anaphylactic shock at the same time

When and where was your last holiday?

Barcelona about a month ago – I love the food scene there; the tapas bar concept has always interested me

What’s your favourite film?

The Menu