Revelations: Daniel Mertl, head chef at Ganymede, Belgravia, London
We delve into the life and inner thoughts of a top chef. This week: Daniel Mertl
What was your best subject at school?
Probably science, but I also enjoyed geography and was good at home economics
What was your first job?
I had a job wearing an A-board when I was 13, walking up and down the high street. I hated it with a true passion
What was your first job in catering?
Washing up in a staff canteen over the summer when I was 15
What do you normally have for breakfast?
On a day off I have been known to enjoy smashed avocado with poached eggs and fresh chilli
What do you do to relax?
I spend my days off in Brighton so you'll see me by the beach or around Devil's Dyke
Which is your favourite restaurant?
I have had loads of amazing meals at La Trompette in Chiswick
What is your favourite drink?
Standard chef answer, liquid gold – beer!
Which ingredient do you hate the most?
Caraway seeds, my dad put them in everything when I was a child. You won't find them in my kitchen
Which person in catering have you most admired?
Paul Walsh, I worked with him when we were kids at the Savoy, his talent and drive is insane
Which person gave you the greatest inspiration?
I've always been inspired by the simplicity of Alain Ducasse's food
Tell us a secret...
I don't cook for myself
What irritates you most about the industry?
Lack of chefs and staff in general, it's a real problem at the moment
What's your favourite film?
Full Metal Jacket
Who would play "you" in a film about your life?
Joshua Jackson
Who would be in your "fantasy" brigade?
Paul Walsh (Betterment), Matt Christmas (Chez Bruce), Greg Wellman (Glasshouse), Rob Weston (La Trompette) and Oliver Marlowe (the Hunter's Moon). My word, that would be a funny kitchen to work in
What is your favourite prepared product?
Double Decker
Image: Lateef Photography
Continue reading
You need to create an account to read this article. It's free and only requires a few basic details.
Already subscribed? Log In
