At what age did you decide you wanted to cook for a living?
In my family hospitality has always been a big part of life – my father was a chef, so I spent a lot of my childhood peeling potatoes for him in his kitchen. For me it has always been a lifestyle… food is family. So in part, this is what attracted me to cooking. I also love the way food can be an art form and a way to express what you love.
Why did you enter the competition?
It’s great to compete with my peers, because everyone will grow and become better, no matter what is the outcome. I also saw it as a great experience for some members of my team.
What’s your least favorite food?
Sea urchin. It’s the one thing in this world I just don’t enjoy.
What ingredient do you dislike using in your kitchen most?
Frozen products. At all costs I try to avoid using frozen products. I have grown up always using the freshest seafood and meat. To use a frozen product, I think you lose some of that ‘wow factor’ in an amazing dish.
Who’s your culinary hero?
Andoni Luis Aduriz – From Mugaritz in San Sebastia. I dined at Mugaritz in 2010, it was the single most amazing dining experience of my life. They truly prove that simple is best and with amazingly clean flavours. Focusing on amazing fresh and locally sourced products.
