What was your first job?
As a commis chef working on a catering team for Greek weddings
What do you normally have for breakfast?
Weetabix with blueberries and cold milk
Which is your favourite restaurant?
Oklava in London's Shoreditch is a favourite of mine – full-on flavour. Outside of the UK, Lucas Carton in Paris
What do you do to relax?
Listening to music and taking long walks or bike rides
What is your favourite food/cuisine?
What is your favourite drink?
Mount Gay XO, on the rocks
Which ingredient do you hate the most?
What flavour combinations do you detest?
Pork or ham with melon
Which person in catering have you most admired?
Chef Jason Howard
Which person gave you the greatest inspiration?
My mum and her work ethic
Cast away on a desert island, what luxury would you take?
Bottled water, lots of it!
What daily newspaper/website do you read?
If you had not gone into catering, where do you think you would be now?
A professional basketball player
Describe your ultimate nightmare?
Being slowly constricted and eaten alive by snakes
What irritates you most about the industry?
The perception that working until you can barely keep your eyes open is the way to prove dedication and progress. A well-rested brigade is always more creative and motivated; it shows in the food and the restaurant
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