The Man Behind The Chef: Shay Cooper
In association with
In the build up to The Staff Canteen Live 2017 - supported by Westlands, at the Great Hospitality Show 2017, 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 Shay Cooper, executive chef at the Goring Hotel, which holds one star in the Michelin Guide UK 2017.
Shay Cooper started his culinary career as a commis chef before he had even left school. During his career he has worked at Juniper in Altrincham, Stockcross’s The Vineyard and the Endsleigh Hotel which Shay helped achieve 3 AA Rosettes in the AA Restaurant Guide during his time there. He has also had a stint at The Bingham in Richmond, where he received his very first Michelin star.
But his accomplishments don’t end there, he is now executive chef at the Goring Hotel in London. Under Shay’s leadership the kitchen received its first ever Michelin star earlier this year in the Michelin Guide UK 2017.
What item of food do you hate cooking?
Hare is probably my least favourite, I don’t think kiwi fruit would ever happen either.
What food, if any, are you allergic to?
No allergies I know of, however my son has numerous allergies from eggs to strawberries and peanuts.
What’s your favourite ingredient to work with?
Scottish Langoustines.
>>> Read more in The Behind The Chef series here
What’s your guilty pleasure food?
Wall’s Magnum ice creams.
What three ingredients would you take with you to a desert island and why?
Maldon sea salt, apple vinegar and Arbequina olive oil- those three ingredients used carefully can pretty much enhance anything you decide to cook.
If you weren’t a chef what would you be?
I would like to say architect but not quite sure I have got what it would take.
What radio station do you listen to in the kitchen?
No radios in the kitchen.
What other kitchen would you most like to work in?
Le Bernadin in New York.
Traditional cooking methods or modern techniques?
Traditional for the most part, but not narrow-minded.
Why did you choose to get involved with TSCLive?
I first worked with The Staff Canteen about six or seven years ago, since then I have seen them grow into an influential hub for our industry that supports and informs chefs at all levels.
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