Chef revelations: Simon Gregory, executive chef, Harry's Bar and Harry's Dolce Vita
What was your first job?
Pulling pints after rugby matches at the Good Companions, a pub in my hometown in Australia
What do you normally have for breakfast?
I eat avocado with eggs, bacon and fresh tomato religiously
What do you do to relax
I am a massive rugby fan, so a day out at Twickenham is a great way to relax
Which is your favourite restaurant?
Chez Bruce on Wandsworth Common will always be my favourite restaurant. My wife Sarah and I had our wedding there
What's your favourite hotel?
I love the Berkeley in Knightsbridge and the Ned in the City
What is your favourite drink?
Bombay Sapphire G&T
What is your favourite food/cuisine?
Anything from south-east Asia – I am a massive fan of quality Thai food
Which ingredient do you hate the most?
Kohlrabi. I've used it many times and have never really been wowed by the result
What flavour combinations do you detest?
I had a black olive and goats' curd ice-cream once and fondly remember how much I disliked that dessert!
Which person in catering have you most admired?
One of my very first bosses back in Australia – Michael McMahon, who owns Catalina in Sydney. He was an absolute perfectionist and understood exactly what it was and is to run a successful restaurant from every aspect
Which person gave you the greatest inspiration?
My dad was a massive support when I decided to take up cooking as a career. When I started, it wasn't seen as it is now, and he helped me to try and find a job when I had no training
Cast away on a desert island, what luxury would you take?
A good book and something decent to drink
Who would play "you" in a film about your life?
James Corden – he's a pretty funny guy and I think he would do a marvellous job
If you had more time, what would you do?
Spend more time travelling with my family
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