History: My work has taken me to
many Michelin starred restaurants in
We moved back to
My wife and I
then decided we had the skills to run our own successful business and we opened
The Berkeley Square restaurant to critical acclaim. After I underwent a major
operation we decided on a sea change and came to
always wanted to be a Chef?
I wanted to be a chef from about the age of eight years old. My grandmother was a chef and was a big influence on me as she lived with us after my grandfather passed away. I always used to watch and help her cook for the family while my parents were working. Unfortunately she never got to see my success in
would you define your style?
Light, modern, fresh and simple.
Fresh, good produce and surfing.
greatest culinary inspirations?
My greatest inspiration comes from good produce and my influences comes form all the people I have worked with.
raising” menu item?
Seared scallops with sauerkraut, cauliflower cream, filo pastry and red wine reduction.
Signature dish: I have a few, but Crab risotto with roma tomato sorbet, herb tuille, basil crisp and frozen olive oil