We delve into the life and inner thoughts of a top chef. This week: Begonya Sanchez, head chef at Chotto Matte, London
What was your best subject at school?
Has to be languages
What was your first job?
In a pastry shop, which kickstarted my interest in the industry
What was your first job in catering?
Hotel Arts Barcelona
What do you do to relax?
I enjoy going to the park and lying on the grass
Which is your favourite restaurant?
So many to choose from. There's a pizzeria called Theo's in my neighbourhood which I absolutely love
What's your favourite hotel?
The Corinthia, London
What is your favourite drink?
I may be biased, but it has to be the Story of Jade from the new Chotto Matte Tokyo to Lima cocktail collection
What is your favourite cuisine?
Japanese, for sure
Which ingredient do you hate the most?
Turmeric and bananas
Are there any foods/ingredients that you refuse to cook with?
As a general rule, I refuse to cook with anything that I don't know its original source
Which person in catering have you most admired?
Chef Santi Santamaria
Which person gave you the greatest inspiration?
My mum is my greatest inspiration. My executive chef Jordan Sclare has also been, and continues to be, a great source of inspiration
Cast away on a desert island, what luxury would you take?
It would have to be a blender to make fresh fruit smoothies
What irritates you most about the industry?
Famous chefs that seem to portray our industry as being short-tempered and bossy! It takes an incredible amount of patience to be a successful chef
What is your favourite prepared product?
My guilty pleasure is Kinder Bueno
Who would be in your "fantasy" brigade?
I truly wouldn't change the team I have. They're amazing – I would take them to the moon
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