Revelations: Luke French, chef owner of Jöro, London

We delve into the life and inner thoughts of a top chef. This week: Luke French, chef owner of Jöro in London

What was your best subject at school?

Art and design

What was your first job?

KP at the local pub restaurant

What do you normally have for breakfast?

Toast, egg, sausage and three rashers of smoked streaky bacon with Heinz ketchup and Tracklements Tewkesbury mustard

What do you do to relax?

I go fishing

Which is your favourite restaurant?

Ynyshir in Machynlleth, Wales

What’s your favourite hotel?

Mandarin Oriental Hyde Park, London

What is your favourite cuisine?

Japanese. I literally crave it daily

Which ingredient do you hate the most?

Century egg and durian fruit. Cinnamon used to be up there as well, but I have found an incredible cinnamon from Sri Lanka

What do you always carry with you?

A pocket knife. If I am not in the kitchen, I am out in the wilderness, messing about and foraging

Which person in catering have you most admired?

My wife, Stacey. She keeps me grounded and pushes me to deliver daily. And a good friend of mine, John Feeney. He introduced me to koji, which is part of the DNA of my cooking now

Which person gave you the greatest inspiration?

Gordon Ramsay. I used to read his books Humble Pie and Playing with Fire when I was on a break from the kitchen in Cambridge as a lad. More recently, and in terms of cooking style, René Redzepi, and Gareth Ward

Tell us a secret...

I talk to my dog in a funny accent

What irritates you most about the industry?

The notion that the customer is always right and the minority of guests who still abuse it

What is your favourite prepared product?

Ibérico charcuterie, Peking duck, Krispy Kreme and Bakewell tarts

If you had more time, what would you do?

Learn the piano, weld, make my own crockery, do woodwork, take an electrician course, a plumbing course and a forestry course