The Man Behind the Chef: Graham Hornigold
In association with
In the build up to The Staff Canteen Live 2016 - Skillery supported by the Craft Guild of Chefs at Hotelympia 2016, we are taking a closer look at the chefs who will be joining us on stage. We dig a little deeper to find out what they are hiding under those chef whites - next up is Graham Hornigold.
Graham Hornigold is Executive Pastry Chef for the Hakkasan group’s worldwide operations including the original Hakkasan restaurants, their sister Yauatcha and Sake no Hana restaurants. Before that he was Executive Pastry Chef at Mandarin Oriental, Hyde Park. Graham was named UK Pastry Chef of the Year in 2007. He has been working as Executive Pastry Chef for Hakkasan Group since 2011.
>>> Read more in the Behind The Chef series here
At The Staff Canteen we want to see what makes chefs tick. We asked Graham a few questions about what he gets up to when not in the kitchen:
Would you rather order a starter or a pudding?
A starter
What would your last meal be?
Roast beef with all the trimmings
What was the last thing you ate?
A mince pie
If you weren’t a chef what would you be?
A graphic designer
If you could choose to dine in any restaurant in the world which would you choose?
Faviken
Who is you celebrity crush?
The new girl in Star Wars, Daisy Ridley
If someone was to write your biography what would it be called?
Blood, sweat and sugar
What do you listen to in the kitchen?
Depends on my mood
What are you most proud of?
What we’ve created here and all the chefs we’ve helped over the years
If you could own another chef’s restaurant whose would you choose?
Daniel Boulud’s Dinex Restaurant Group
Who would you trust to run your restaurant?
Daniel Pearse
Why did you choose to get involved with TSCLive?
I’ve been involved with The Staff Canteen for a little while now and want to be part of something new for them.
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