What made you want to become a chef?
My first inspiration was my grandmother. We would often cook together when I was younger and she would tell me stories from when she was a chef during WW2. My mother was also a chef in a soviet factory.
However, my biggest influence growing up was my brother who was the manager of, and a chef in, a restaurant chain in town. He'd come home and tell me stories about his day. It was both my brother and sister who encouraged me to come to London at the age of 16. My brother-in-law arranged some work experience for me in the kitchen where he worked and from then on I have never lost the buzz.
What is your go-to meal when at home?
I really enjoy making sushi at home however my favourite meal is my partner's mother's roast dinner - especially her roast potatoes. They're the best I’ve tasted and I still, after 100s of attempts, can’t make them as good as her!
What do you enjoy cooking the most?
I really enjoy firing up the BBQ and cooking different cuts of meat, vegetables and even pizza on a pizza stone oven. But, to be truthful, I enjoy cooking anything, especially when I have my friends and family around and we can eat outside.
What’s your most requested dish from guests?
This is a tricky question. At Apex Hotels, the menus change seasonally so there is rarely a commonly requested dish. But at the moment, I'd say the most popular dish on our menu is our roast chicken breast with chorizo, pan fried gnocchi, rocket and red wine jus.
Who is the most famous/important person you’ve ever cooked for?
Of course, the most important person I cook for is my partner! But, I have also cooked for members of the Royal Family, the Barcelona football team and various rugby teams including The All Blacks of New Zealand. I also was a chef at the 2008 MTV Awards in Liverpool where I cooked for pop icons P!nk, The Pussycat Dolls and Kid Rock, to name a few. And most recently, I was involved in cooking for over 30, 103 star Michelin Star chefs from across the world in a 2-day event hosted by KRUG Champagne.
What is an ingredient that you feel is key to most dishes and that may be under the radar?
Of course, the main ingredient in any dish is love and care - it's the secret to success.
What meal of the day do you most enjoy cooking?
I enjoy cooking dinners the most as I can create and explore new and exciting ideas and play around with different textures and flavours.
What is the strangest guest request you’ve had?
I will never forget the day I was working as a commis chef in London. We were hosting one of the African presidents and I was the assisting Chef on their request. They asked for 20KG of finest beef fillet which was to be chopped down cooked in water with seasoning and green peas and cooked until the meat was mush. When we served it out, as instructed, only around 100g of the 20KG was eaten. This was a strange one but I'm also happy to listen to what guests want and prepare their meal they way they like - they are the ones eating it after all.
