What was your first industry job?
My first professional role in London was at Ramen-ya Ippudo in 2016, but before that I hosted supperclubs in New York, where I was living.
If you weren’t in kitchens, what would you do?
Growing plants, living self-sufficiently in the countryside
What industry figure do you most admire, and why?
Alexis Gauthier. He is passionate about animal rights and plant-based food, inspires and gives his chefs plenty of room to be creative. I feel very fortunate to work for Alexis
Sum up your cooking style in a single sentence…
Creative plant-based dishes, which are beautiful on plate but focus on flavour first
What advice would you give someone starting out in the industry?
Pour all of your heart into everything that you do.
Which single item of kitchen equipment could you not live without?
Without doubt, my knife. It would be impossible to create my dishes without it.
What would you choose to eat for your last meal?
Kimchi and rice
À la carte or tasting menu?
Tasting menu
What’s the dish you wish you’d thought of?
Vegan sushi. But I am happy to be making it now!
You're restaurant dictator for a day – what would you ban?
Animal products. Plant-based has to be the future!
What’s your earliest food memory?
My mom's simple kimchi
Twitter or Instagram?
Instagram – mine is @tes_bytes
What’s your favourite food and drink pairing?
Sparkling sake and dessert
What do you consider your signature dish?
Artichoke sushi from my tasting menu: purple artichoke ‘eel’ glaze, crispy leeks, and lime zest