Born: Romford Essex, UK
History: After working in a string of acclaimed restaurants in Perth, Melbourne and London, Hadleigh opened Restaurant Amusé in August 2007 with his wife Carolynne.
Have you always wanted to be a Chef?
No, it was a way out of school at the aged of 16.
How would you define your style?
Based on classical French style and presented with contemporary technique.
What is your feature flavour these days?
Anything in season and sourced locally.
Obsessive compulsive about? Chocolate…
Your greatest culinary inspirations: The chefs that I have worked under throughout my career have been most inspirational; they include Alain Fabrègues, Neal Jackson, Philippe Mouchel and Bjorn van der Horst and each of them has influenced me in very different ways.
What do you love about this business?
Making my guests happy and watching my team grow and develop as professionals in the industry.
An ingredient you can’t live without? Chocolate. Did I mention that?
Signature dish: Beetroot, coffee and cocoa. It’s coffee and cocoa crumbs with cured beetroot, charred star anise meringue, Persian feta, and frozen red wine vinaigrette.