Ahead of Father's Day, we thought we’d do something a bit different and ask chefs to tell us about how their dads inspired them to start their career.

• Who is Luke Tipping, chef director, Simpsons Restaurant?
• Find out what chefs Simon Hulstone, Nathan Outlaw and Scott Perkins had to say about their dads here

After all, what better way to honour and pay tribute to some great dads and shout out to chef dads everywhere?

Next up is Luke Tipping, chef director at Simpsons Restaurant in Birmingham, which also holds a star in the Michelin Guide UK. His father Ted, unfortunately, passed away 17 years ago, following a stroke and having battled cancer at the very young age of 62. In a touching tribute to his dad, a hard-working chef, Luke told us how Ted inspired his career and influenced his personal life.

Tell us about your childhood and how your father inspired your career.

My dad Ted definitely inspired my career but not in the way you’d expect. He was an incredibly hard working chef who spent most of his life working in a professional kitchen.  My brother Mark and I lived above several of his restaurants when we were growing up but I never got close to the action during my childhood.

 Dad started his career at the Plough and Harrow in Birmingham where he met my Mum, who was working there as a housekeeper. As the years moved on, he was keen to set up his own place. He succeeded and opened The Cabin, a 30-cover restaurant in Moseley (close to where Carters is now). He tried to do everything himself, including all the fixtures and fittings. Unfortunately, this was around the time of the miners’ strike and it was a difficult time for him.

He always wanted the best for us and as well as running The Cabin, he managed to hold down two other jobs. I remember him heading to Rum Runner, a well-known night club, to work in the kitchen there as soon as service at The Cabin was finished. My Dad was under a lot of pressure so it probably came as a relief when his former boss offered him a job at Chateau Impney in Droitwich.

It’s because we never saw Dad when we were growing up that I decided very early on that I didn’t want to be the absent father when I had my own family. This resulted in me avoiding a career as a chef for a good few years. 

Fast forward to becoming a chef and my Dad has certainly inspired my work/life balance. Whilst I understand his reasons for not being able to see us, I go out of my way to make time for my family including playing golf with my son and watching my daughter play sport. I have breakfast with Diane, my wife, and two children and I cook and enjoy dinner with them before returning for the evening service.

When did you decide that you wanted to follow in his footsteps?

I left school at 16 and spent the next few years moving around various jobs. At 21, I was spending the odd day at the Grand Hotel in Birmingham as a KP and had the opportunity to help in the kitchen. I realised that this was better than anywhere else I’d worked - I loved the banter and the excitement of working in such a busy environment. I mentioned this to my dad and he asked if I’d like him to put a word in to the Plough and Harrow, then a highly respected restaurant. I ended up getting the job and it’s there that I met Andreas Antona. Needless to say, I’ve never looked back.

That said, whilst I may have followed his footsteps into a career as a chef, I have certainly taken my approach to my family in a different direction. It’s ironic that my own son is now working at Simpsons to earn some pocket money and he’s loving the buzz and camaraderie. Unlike me, he sees the more glamorous side of hospitality, thanks to chefs like Gordon Ramsay and Michel Roux Junior.

Is there a particular dish that your dad taught you to cook?

There wasn’t a particular dish that he taught me to cook but I know he was classically trained and had excellent knowledge about food. He always worked on Christmas Day so we’d celebrate as a family on Boxing Day - I have fond memories of him cooking a fantastic leg of pork with excellent crackling.

Is there something you’d like to say to him for Father's Day if you could?

I don’t think my Dad ever ate at Simpsons and he died the year before we won the Michelin star. If I could, I’d like to invite him to dine with us and then spend some time talking with him about our shared passion for food and our careers.