"Inspiration is everywhere , from magazines and books through fashion and cinema. Now days I find my 2 kids to be a great source of inspiration."



What made you want to become a chef ?

I would say originally it was my mother who inspired me, she is a great home baker and cook .

Who has influenced your cooking style or your philosophy on food?
Laurant Le Daniel MOF , whom I worked for , was probably the biggest inspiration in my career. It never really stops , I am inspired on a daily basis.
What inspires you or where do you get your inspiration from?
Inspiration is everywhere , from magazines and books through fashion and cinema.Now days I find my 2 kids to be a great source of inspiration.
What is your favourite method of cookery or preparation?
Definitely baking ! Oven is magic !

What is your favourite ingredient?
Without a doubt chocolate !

What is your favourite kitchen tool?
My blender stick .
What is your favourite section in the kitchen to work on during your  apprenticeship?
I loved making Tartes , all possible kinds .
Where you like to eat out?
I love Mediterranean and Asian food .
What would you like to see change with the cook schools?
I would love to see schools giving more emphasis on managing as well as cooking . It is crucial in our business today.

Your advice to young chefs?
Motivation, perseverance and humility .
What do you look for when hiring staff?
Passion, motivation and precision .

What would you like to see change in the industry?
More small places and less chains . More street food for reasonable pricing.

How do you deal with awkward guests?
First of all I listen carefully and I try to find a solution that will make the customer feel comfortable, weather he's right or wrong. Afterwards I will discuss the issue with my staff .
What is your first memory of food that blew your mind?
First time I travelled to france to Ecole Lenotre….I couldn't believe my eyes. 
What is your favourite escape to relax?
My wife and kids, no doubt .
What drives your ambition?
We as chefs have the rare privilege of creating on a daily basis. I think it is priceless.

What is your signature dish?
I am proud to say I have quite a few that I have accumulated over the years.
How do you motivate your team?
By going out with them to eat and see the competition , buying them books and magazines and of course by trying to be the best role model I can for them.
How do you think restaurants should be rated?
I think the rating system implied by the health department in NY city is very interesting and we should all think about it. It obliges chefs to run very clean and organised kitchens .

If you had to build the best kitchen team who would be in your kitchen  all stars?
Oh that's a tricky question …. I would kill to have Joel Robuchon in my team. Although I'm a pastry chef he is one of the main reasons I got into this profession.