What was your first industry job?
Whilst doing my masters at the University of Aston in Birmingham, I worked as one of the duty managers at the Executive Lounge in the Hyatt Regency Birmingham. That’s where I totally fell in love with the hospitality business and knew this was the industry I wanted to be in.
If you weren’t in kitchens, what would you do?
I originally wanted to work in the world of pharmaceuticals when growing up, but if I’m being completely honest I found pharmaceuticals too boring so I’m not sure if I ever would have stayed in that industry. I love the dynamic, people-oriented nature of hospitality too much and pharmaceuticals is very solitary.
What industry figure do you most admire, and why?
I’m going to give some inspirations of mine from the Soho food scene. I adore Leslie Lewis of The French House and Michelle Wade of Maison Bertaux. Two serious powerhouses running true institutions that Londoners should be proud of. However, I would be remiss not to give Oisin Rogers of The Devonshire a mention. The way he operates is marvellous - the noise he created around the opening and how he has continued to maintain its popularity is incredible.
What’s your pet hate in the kitchen?
Dull knives – nothing is more annoying than trying to chop with a blunt knife.
What’s the oddest thing a customer has said to you?
There’s too many to count… but a lot has involved all of the raunchy goings-on in Soho!
Sum up your cooking style in a single sentence…
Authentic Italian food, made with love!
What advice would you give someone starting out in the industry?
Gino Tozzi was 40 Dean Street’s first ever general manager and he taught me the paramount importance of exceptional customer service. I watched him greet every customer as if it were their first time, ensuring each person had a memorable experience. This is a value I’ve instilled in myself - you’ll often find me at my restaurants every day, personally welcoming each guest to add a special touch to their dining experience - all thanks to the lessons I learned from Gino.
Which single item of kitchen equipment could you not live without?
There’s many - a pizza stone, rolling pin for pasta, but I think the key one is a large stockpot. It’s crucial for many dishes - boiling pasta, preparing rich sauces for pizza and pasta and also what I use to have my delicious ragu simmering away.
What would you choose to eat for your last meal?
My last meal would most likely be at Bob Bob Ricard as it’s a failsafe incredible dining experience. I would go for a prawn cocktail to start, the beef wellington for two, and then the tart tatin to finish. Simply sublime!
À la carte or tasting menu?
There’s some incredible tasting menus in London, but I’d always go for à la carte. I like to feed my cravings!
What’s the best meal you’ve ever had in a restaurant?
As mentioned, Bob Bob Ricard is one of my favourites, but I do have to give a shout out to The French House. A cornerstone of London and particularly Soho’s dining scene!
What’s your favourite fast food joint?
It’s most definitely a guilty pleasure, but I do love a Honest Burger! It’s close to my restaurants and I love keeping it in Soho.
What’s the dish you wish you’d thought of?
I wish I’d invented my signature dish, the seafood linguine.
MasterChef or Great British Menu?
Both are great, but I think I prefer Great British Menu - it’s amazing to see what other chefs are doing and the skill on show is simply outstanding!
What’s the most overrated food?
I would say kale is rather overrated. It’s renowned for being a superfood and praised for its health benefits, but the actual taste is often tough and bitter, and it can require a lot of work to make it enjoyable! There are plenty of other leafy greens such as spinach and kale that offer the same benefits and taste a million times better.
You’re restaurant dictator for a day – what would you ban?
Noisy eaters, sorry!
What’s your earliest food memory?
Helping my grandmother in the kitchen. She was Persian, so when cooking her feasts, the house was filled with the most wonderful aromas. Her food was the moment I fell in love with big, bold flavours.
Twitter or Instagram?
Instagram! What even is Twitter…
What’s the closest you’ve ever come to death?
There’s too many times to recall - I’ve landed myself in too many sticky situations over the last few years! Come to 64 Old Compton Street and I’ll tell you some of the wildest ones whilst I make you a negroni.
Where do you go when you want to let your hair down?
I literally live, eat and breathe Soho - my flat is directly above my restaurant 40 Dean Street! With this in mind, I love going out with friends to The Groucho Club,- the best Martinis in town - then The Box or 5 Hertford Street. Both guarantee a fantastic night! I love entertaining people at my home too - I’m a natural host so parties are never dull!
What’s your tipple of choice?
Negronis - I make the best ones in London too!
What’s your favourite food and drink pairing?
I love pickles and champagne - the tangy briny-ness of pickles matches so well with champagne’s fruity and crisp bubbles!
What do you consider to be your signature dish?
My signature dish is seafood linguine. It’s such a delicious bowl showcasing the best of the sea complemented beautifully with a simple yet punchy tomato sauce. I recommend it to everyone who comes into my restaurants - and it’s the perfect dish for all year round!