Chef Revelations: Simon Gregory, group executive chef, Gordon Ramsay Group
What was your first job? Working on a cattle station when I was 15 during my school holidays
What was your first job in catering?
Bar back at Good Companion's pub in Tamworth, NSW, Australia
What's your favourite restaurant? Chez Bruce. My beautiful wife Sarah and I had our wedding reception there so it will always be special to us. And of course the food and service is always amazing.
What's your favourite cuisine?
Which ingredient do you hate the most? Kidneys and lungs - I never felt the need or desire to eat them
Which person in catering have you most admired? Danny Meyer
Who gave you the greatest inspiration? My father
Cast away on a desert island, what luxury would you take?
A bottle of great rum and a Cohiba
If not yourself, who would you rather have been? Any of the great Formula 1 racing drivers
Who would play you in a film about your life?
Maybe James Corden as he is such a funny guy
Tell us a secret… I love all types of music and was classically trained in piano and cello while I was at school
What irritates you most about the industry? When people live in the past and constantly talk about it. London moves fast and times change constantly - live in the present and enjoy what a wonderful and exciting, ever changing industry we have.
What's your favourite film?Heat - with Robert de Niro and Al Pacino
What's your favourite prepared product?
Peanut butter
What's your favourite book? Anything by John Grisham or David Baldacci
What flavour combinations do you detest? I had foie gras ice-cream once; I won't have that again
Who would be in your fantasy brigade?
Mike Anthony (Gramercy Tavern, New York); Bruce Poole; Thomas Keller; Tetsuya Wakuda; Alice Waters - all produce-driven innovators and humble chefs
