Who taught you to cook?

My Grandmother.

What was the first thing you cooked?

Rösti potatoes. 

When did you decide to become a chef?

As a teenager while cooking with my Uncle in our family hotel.

How do you get inspiration for new dishes?

Food markets – seasons – everyday life.

What dish of your own are you most proud of?

Black spaghetti with lobster and spring onions. We took it off the à la carte menu at Il Convivio and people complained, so it went straight back on. That's a sign of a successful dish!

What is the most overestimated ingredient at the moment?

Truffle oil.

…and the most underestimated?

Bergamot essence.

What would be your desert island ingredient and why?

Extra bitter chocolate because it’s versatile and delicious.

What is the next big modish ingredient?

Extra bitter chocolate with various spices.

What is the best meal you have ever eaten, and where?

Grandma’s roast goose with red cabbage & chestnuts at Christmas.

Where would be your chosen last meal, and what would you eat?

Hotel Splendido – Portofino, Italy – grilled langoustine.

What would you drink with it?

Malvasia 99 Ronco di Gnemiz.

What’s your favourite kitchen gadget?

Japanese whisk.

Who do you most admire in the UK restaurant industry?

Still waiting to meet them.

Which is the most undervalued restaurant at the moment?

My local Thai restaurant – double garage doors, no name but great food and it rocks!

How do your relax?

Couchersizing – on the couch with my girlfriend and our cat.

What innovation would make your job easier?

Being able to stop time.