What was your first job?
In catering at the Hotel Wolf - it was great fun, hard work and a good experience
What do you normally have for breakfast?
Fresh grapefruit juice, banana and porridge with lavender honey and almond milk
What is your favourite food/cuisine?
French, of course! I also really love Thai cooking - the use of flavours is marvellous
What do you do to relax?
Walking, swimming and cycling
Are there any foods/ingredients that you refuse to cook with?
I try not to cook with things that are not sustainable. I know that's very difficult, but worthwhile
Which ingredient do you hate the most?
Curry powder and turmeric are not my favourites. I would not say I hate them but would choose not to cook with them if I could
What do you always carry with you?
My mobile, wallet, a photo of Claire and of my son, who are the most important people to me
Which person gave you the greatest inspiration?
I would have to say all the people I have worked for. They are all different and each one of them has given me something to take away from the experience
Which person in catering have you most admired?
My boss when I was an apprentice in France and Michel Roux
What is your favourite drink?
Red wine - not necessarily French; I like New World/Californian as well. I think it always depends on what you are eating at the time
If you had not gone into catering, where do you think you'd be now?
As a child I loved sport, so I think I would be doing something with that, or being a National Geographic photographer would be very interesting
Describe your ultimate nightmare
It would definitely be not being able to keep up the high standards in the food and service because of a shortage of staff
When did you last eat a hamburger?
I can't remember, actually. It is usually when I am in London coming back on a train
What's your favourite film?
The Godfather Part II
What is your favourite prepared product?
It would have to be chocolate 70% - delicious!
Who would be in your fantasy brigade?
Apart from my team, Dara O'Briain (Mock the Week), Nick Nairn (Nick Nairn Cook School), James Martin (Saturday Kitchen), Heston Blumenthal (Fat Duck), Arsène Wenger (Arsenal), Raphaël Ibañez (retired French rugby player), Michel Roux Jnr (Le Gavroche)
If you had more time, what would you do?
Travel around the world to learn more about ethnic foods, and to have more time with my family