Born: Honfleur, France
History: Guy Savoy, Jacques Cagna, and the rest is self taught.
Have you always wanted to be a Chef?
As a sixteen year old I wasn’t sure what I wanted to do, but cooking seemed a good way to get the girls, either that or a gigolo!
How would you define your style?
Obsessive compulsive about?
My wife and my customers; not necessarily in that order!
Your greatest culinary inspirations?
I know I should say my granny and her amazing bouillabaisse, but really it was books; books by the most amazing chefs.
Most "eyebrow raising” menu item?
After more than twenty years in the business, it is my muffins! The Sunday Times claim them as one of their top 50 dishes before you die!
Signature dish: Bœuf en brioche