Read more in The Behind The Chef series here
What’s your guilty pleasure food?
I love a good pizza traditionally cooked with wood, delicious!
What three ingredients would you take with you to a desert island and why?
Salt, to make everything taste great, eggs becuase at least I could have one good breakfast and lastly, peanut butter as one spoon a day would give me much needed energy!
If you weren’t a chef what would you be?
I would probably be an mc, I grew up in the underground dance music scene and used to mc every weekend after service!
What radio station do you listen to in the kitchen?
We don't have a radio, we sing to each other instead!
What other kitchen would you most like to work in?
Probably Faviken. I’ve never been but its story and remoteness really intrigue me and I would love to experience a whole year through the seasons there as I think it's totally different to anywhere else.
Traditional cooking methods or modern techniques?
Both! Everything has a place, we use both traditional and modern techniques depending on each product or ingredient to unsure we unlock its flavour.
Why did you choose to get involved with TSCLive?
It's a great event and I’m glad to be a part of it, sharing my knowledge and passion with my peers and enthusiasts alike!
