The Staff Canteen Live 2022: Asimakis Chaniotis answers your questions

The  Staff Canteen

We're excited to be back for HRC at ExCel London on March 21st, 22nd and 23rd 2022 for the first time since 2020, with a raft of chefs jumping on TSCLive's stage to give live cooking demonstrations - including Asimakis Chaniotis, Sally Abé, Michael Wignall and Gareth Ward.

Executive head chef of London's Pied à Terre, Asimakis Chaniotis, like Sally, Jean and Nick Beardshaw, took over our Instagram to answer all of your questions ahead of the event.

Here's what he had to say:

How to get into a Michelin-starred kitchen? 

A Michelin star kitchen is like every other kitchen, but with constant hunger for improvement and betterment. You need to be honest and ready for hard work and apply to the places you fancy the most!

What is your favourite restaurant in London? And in the UK?

In London I'd say The Ritz, and in the UK, Restaurant Sat Bains

Does David [Moore] ever do anything that annoys you?

We deliberately annoy each other just to spice things up in our relationship, after 10 years working together we had some routine!

What is your favourite non-cheffy snack?

I love raw seafood, I even have them on a casual midweek night, that's my snack 

Would you ever go back to cook in Greece?

I go quite often 'cause I'm making wine and to see friends and family and I'm doing events in hotels and restaurants, but Pied à Terre is home now

Do you have a girlfriend?

Yes, her name is Waldorf salad!

What is your favourite or least favourite dish to prepare?

It's actually red mullet, but because of overfishing, it's too inconsistent to get so I can't have it on the menu. There is not a least favourite, I love every ingredient I work with.

What will you be cooking on the #TSCLive stage?

This dish, and it's called 'Ionian Sea'

What is your signature dish?

One of them is this fig parfait/ Gewürztraminer / black truffle and celeriac napoleon / grumolo / pomelo de corse

Which chefs did you look up to growing up?

Definitely Thomas Keller, Gordon Ramsay, Alain Ducasse - and I still look up to them every single day I wake up

Least favourite Ingredient

I hate the texture of cooked spinach, but I cook it often because people in the UK love it

Did you always Want a Michelin Star? How did it feel to win one at Pied à Terre when you were so Young?

Since I was 18, before I even left Greece my dream was to be able to work and achieve gaining a Michelin star. I was waking up at 6 to go to the restaurant and leave at 12! Hard work does pay off but it needs time! I felt amazing and now my dream is to achieve the second accolade and I will work as hard and I will stay restless until or when it comes.

What is your favourite fish to work with?

Tuna is definitely one of them 

What is your favourite raw material to work on?

Deer

When did you decide to become a chef?

When I was a kid and I was playing with spiky lobsters back home

What is your favourite (alcoholic or soft) beverage? 

Wine, and I made my own this year!

Are you a cat or a dog person?

I love all animals but let's stick to cooking stuff 

Why don't you try to have your own TV show with cooking stuffs?

I do not know if TV likes me

What's your go-to comfort food? 

Favourite comfort food is pasta

What's your next life goal that you want to achieve? 

Working on getting a second star, which probably I'm a long way to, is one goal of mine and own my business it's another well far goal

Is there anything you never ever ate before even though chefs love it?

I've never eaten jellyfish and I really want to

Asimakis will be on TSCLive's stage at HRC on Tuesday, March 22nd 2022. Sign up if you would like to see live cooking demonstrations, taste the chefs' food and more!

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The  Staff Canteen

The Staff Canteen

Editor 18th March 2022

The Staff Canteen Live 2022: Asimakis Chaniotis answers your questions