Cooking Is About Feeling, Not Just Recipes

Q. Was yours a conscious decision to become a chef, or did you find you fell into it?

More of I fell into it. I started with pot washing and then fell into the chef side of things.

Q. Is there one dish that sums up your adventure?

There's so much that I have learned or been through in my life and it's impossible to sum up everything with just one dish. If you ask me to pick my favourite cooking moment, I would say game cooking in winter in the UK.

For my favourite dish, I would say Beef Charcoal from The Krug Room at Mandarin Oriental, Hong Kong (photo attached). The Krug Room is a ‘must-try’ for all visiting gastronomes, the team creates each evening’s dinner according to inspiration and using the most exclusive products in season, paired perfectly with the diners’ choice from the largest collection of Krug champagne in Asia.

Q. Where does your inspiration come from?

I usually get my inspiration from the products that we get and source every day. As a chef, one should be connected with the ingredients and be inspired by them. Also, I enjoy reading during my spare time, which always gives me new ideas.

On top of that, working at a hotel like Mandarin Oriental, Hong Kong allows me to meet and interact with people from different backgrounds and cultures, which is a great source of inspiration as well.

Q. Did you find anything that shocked you?

The way that some chefs treat people can be a little bit intimidating, and at first, you get quite shocked by it, but then you become more accustomed to the ways of a chef.

Q. Will any of the dishes you discovered be making their way onto your restaurant menus?

There is always an element of what you have learnt that is reflected in your cuisine. It’s how you become a good chef and re-adapt those dishes to your style.

Q. In the coming season of Christmas and New Year, what speciality of yours would you like to present to food lovers?

Festive times are all about sharing and being with family. I always like it if you can have sharing plates for guests to enjoy. This festive season, we will present a special dessert name "Snowball" in The Krug Room. It's fun and delicious, and it's perfect for sharing. Come to Mandarin Oriental, Hong Kong and explore more!

Q. What advice would you give home chefs who are inspired by your style of cookery?

Practice, but worry if you fail. Cooking is about feeling, not just recipes. Taste everything and enjoy.

Highlights:

1. You believe in taking risks or planning beforehand.

Plan ahead, so you can enjoy as well.

2. Your high points.

Winning “Restaurant of the Year” in England in 2004-05 and a Michelin Star as well.

3. Your low points.

Not winning a Michelin star at the hotel I worked at for seven years.

4. Favourite travel trade leader of the industry.

Rick Stein.

5. Which type of novels do you love?