Your sources of inspiration ?
I draw my inspiration from quality ingredients and the amazing produce that we’re fortunate enough to have access to. We use these ingredients to form a harmonious interplay of tastes and textures on a plate while also allowing the character of each ingredient to shine on its own.
Your culinary philosophy ?
Simple and genuine, almost a reflection of self ; yet refined and complex in technique and presentation.
Your culinary obsession ?
My current culinary obsession is allowing each ingredient to speak for itself. This goes back to my childhood years of growing up in a small seaside town in Devon on the Southwest Coast of England, a region famous for its impeccable produce and incredible variety of products, where local growers and farmers are extremely passionate about quality and what they do. This developed in me an early and deep regard for how premium produce can be an essential part in transforming a dining experience.
Who to share your dream dinner with ?
Likely Chef Marco Pierre White when he was in his late 20s and a rising culinary personality about to receive his second Michelin star. Chef Marco is also the youngest chef to be awarded 3 Michelin stars at age 33 and the first chef owner of Harvey’s in Wandsworth Common, London. He was a mentor to celebrity chefs Gordon Ramsay, Curtis Stone and Shannon Bennett, and an inspiration for all chefs of our generation. I would like to ask him over dinner what continued to drive him and how he kept the passion for the culinary arts during a period of intense pressure.
Your first sip of Krug ?
It was my first night in Singapore when I had just arrived and was having dinner at JAAN with a fellow chef. I’ll always remember my first glass of Krug, the initial sip brought about a clean and rich taste which was long lasting on my palate and could only be described as gold.