My Father was a chef so I grow up I wanted to follow in is foot steps and we had a close family friend who owned a Bed and Breakfast, I was always there helping in the kitchen and this was my first taste of hospitality.
After working with some great chefs like Michael Caines, Emmanuel Stroobant, and Richard Ekkkebus I believe that we must show case the best of the produce and match it in away that it compliments in the right way, respect the ingredients and to stay true to it, after working and traveling in Asia I also have had a better understanding of balance of a dish.
Fresh, local, sustainable and seasonal, I believe we must be more aware of where the produce are coming from how they are farmed, caught and raised, my favorite produces is the best of the season be it the white peach, green asparagus in summer or the fallen apple in autumn, or black truffles in winter.
Strong flavors that you can understand what’s on the plate, show casing the produce in the best way possible with out distorting it.
Its important to share knowledge, to teach and show and explain everything we know, to pass on the fundamentals of the kitchen, as they will be the next generation of chef, we hold a test kitchen this is a great way for the team to try new ideas and have them shaped in to dishes that might end up on the menu.
Taking the team on trips to visit local producers so they to have a better understanding of where ingredients come from.
Keep it simple, cook it with love and share it.