How I Got Here: Lee DeSanges

Why restaurants?

It was just the next stage in the Baked for Brick Journey.

Tell us something you wish you had been told at the start of your career?

Being a chef isn’t just a job, it’s a passion. That’s the advice I’d give to a young chef at the beginning of their career.

What do you do in your spare time?

I like to spend time with my son, Joseph, when I have time off. To be perfectly honest though, when I do have time to myself you’ll usually find me playing around with new ingredients.

What’s your favourite restaurant or group of restaurants (besides your current one)?

I recently went to Blacklock and was very impressed. 

What would you be doing if you weren’t in restaurants?

I’d be a stunt man, or I’d work for MI6.

What motivates you?

The hunger to be the best at what I do.

Where was your last holiday?

Cyprus. 

Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?

I can’t really put my finger on just one person. I try to surround myself with like-minded friends as it’s great to bounce off each other.

What keeps you up at night?

The odd occasion I go raving.

Worst business decision?

I once tried having a normal office job. Eight months of my life I’ll never get back.

Best business decision?

Building a pizza oven in my back garden

What are you reading at the moment?

Food from the Fire by Niklas Ekstedt

What piece of advice would you give to those looking to climb the rungs in the business?

To be the best at what you do is hard. It takes a lot of hard work. When you do get there though, the feeling is amazing.

If you could change one thing about the restaurant industry today, what would it be?

TripAdvisor. It’s your worst best friend.