Why Restaurants?
I started at a very young age, when I was entrusted by my grandmother with shopping trips to our local food markets. She was very particular about sourcing the right ingredients. Her passion for food and hosting gatherings has inspired me the most and I have been fortunate enough to bring my passion and work together.
Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?
I would have to say chef Ollie Couillaud - he’s most well-known for his work at La Trompette and The Dorchester Grill. I had the opportunity to work under him for a while and his passion for sourcing ingredients and cooking techniques was inspirational. The joy he got from hosting people and serving them great food had a huge influence on my career.
Tell us something you wish you had been told at the start of your career?
To travel more. Every trip of mine has been incredibly inspiring!
What’s your favourite restaurant or group of restaurants (besides your own)?
Hawksmoor restaurants - I love steaks and they have been the most consistent over a period of years, which is truly remarkable. I also admire the JKS restaurants for being bold and innovative with their concepts.
What motivates you?
I like to share stories through my work and food, there’s so much satisfaction in seeing people enjoy it.
What time do you wake up?
7am.
Coffee or tea?
Tea.
What’s your signature dish to cook at home?
My grandma’s recipe of kid goat mince served with roti.
What are you currently reading?
Leading by Alex Ferguson and The Big Red Book by Rumi.
How do you let off steam?
I go to the gym and play cricket.
What boxset are you currently watching?
A Dance With Dragons - love it!
What keeps you up at night?
I’m luckily not much of a worrier and I do love my sleep. Having said that the excitement of working on a new concept or an innovative dish does keep me up at night, in a good way; I really enjoy the process of creating something new.
What's been your best business decision?
Following my gut feeling and bringing Indo-Chinese cuisine to London.
And the worst?
Being too cautious and tentative earlier in my career. I should have been a bit bolder.
What piece of advice would you give to those looking to climb the rungs in the business?
Be innovative, passionate and work hard. Doors will open and opportunities will always come by.
If you could change one thing about the restaurant industry today, what would it be?
Hospitality is going through some tough times now and there is a lot that needs fixing. Although I believe the youth of today don’t view this industry as a career path and this mindset needs to change in order to see the hospitality industry thrive.
