I was introduced to cookery through the Scouts. My experience was of warmth, sharing and respect for food. Scouting is also a school of life, where you learn humility and respect for your peers, as well as how to rise through the ranks, one by one.
My cuisine fuses new techniques with familiar flavors. Every ingredient has to have a distinct taste that makes it identifiable.
I don't have any favorite products, strictly speaking. I like vegetables because you can get so much out of them, herbs as well. Ultimately, I like everything around the restaurant. Vegetables and salad leaves hold more fascination for me than caviar.
There is always an à la carte dish celebrating a single seasonal vegetable. Often accompanied by sorbet. It tends to be my favorite course on the basis that it challenges the guests.
The service staff, the reception desk, and room service all share a common goal... to make the guest experience unique.
For a traditional Sunday roast chicken, poach your chicken for 15 minutes with aromatic herbs and put it in the oven for an extra 15 minutes at 200 °C to make the breasts wonderfully moist.
