Chef revelations: Mussa Fatti, executive chef, the Ned, London
What was your best subject at school?
Sports, science and history
What was your first job?
On a building site when I was 15 years old, helping my uncle
What was your first job in catering?
As a kitchen porter back in Lisbon
What do you normally have for breakfast?
Porridge, honey, banana and cinnamon, or just coffee
Which is your favourite restaurant?
Gymkhana, Black Axe Mangal, Kricket and Lyle's
What is your favourite hotel?
Dreams Macao Beach in the Dominican Republic and Penha Longa in Lisbon, Portugal
What is your favourite drink?
What is your favourite cuisine?
Indian, Thai and West African (especially Senegal)
Which ingredient do you hate the most?
Food additives – food must be organic for good gut health
What flavour combinations do you detest?
Sweet potato and cinnamon
Which person in catering have you most admired?
Which person gave you the greatest inspiration?
If you had not gone into catering, where do you think you would be now?
I would be in music. I was a DJ and music producer in my younger days
What's your favourite film?
Scarface and The Shawshank Redemption
What's your favourite book?
Long Walk to Freedom by Nelson Mandela
What is your favourite prepared product?
I love tinned sardines, but they have to be very good-quality Spanish or Portuguese. I love tinned corned beef too
Who would be in your "fantasy" brigade?
Gordon Ramsay leading the kitchen, with Kerth Gumbs, Kareem Roberts (Trinity), Lee Kebble (the Ned), William Chilila (Chale) and Dieuveil Malonga (Meza Malonga Kigali, Rwanda)
If you had more time, what would you do?
Travel the world with my beautiful wife and daughter
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