1.Name 2 of your “food heroes” and tell us why they inspire you?
The first of my food heroes is a man called Stephen O’Brian, he was the first ever sous chef that I worked under who taught me not just about classical cookery but to also have the correct attitude & to show respect to your fellow work colleagues.
My 2nd food hero is seafood chef Rick Stein, I feel he cooks with a great simplicity & honesty.
2.What do you like to cook and why?
I particular like to cook with seafood & shellfish in any of the Italian kitchens that I have been a part of, the simplest of Italian flavours & the great freshness of seafood in our Scottish waters.
3.When did you decide to become a chef?
I decided to become a chef at 15 when I was working as a kitchen porter.
4.What do you remember about School dinners?
The thing I remember about school dinners was the plastic green plates & the smell of stewed cabbage.
5.What was your favourite school dinner?
Favourite school meal was prunes and custard.
6.What would be your perfect meal?
: Perfect meal would be scallop starter, game main course & either chilled vanilla cheesecake or a cheese board to finish.
7.What kitchen tool could you NOT live without?
Kitchen tool that I couldn’t do without is either my tongs or my electric hand blender.
8.In your restaurant or premises who would be your ideal diner?
My ideal diner is a man that I’ve already cooked for on several occasions at this is Mr Alex Salmond.
9.If you weren't a chef what would you be?
If I wasn’t a chef I possibly would have liked to have been a police officer?
10.Where do you go when you want to eat at a restaurant?
I love to eat in Panevino located in Glasgows Argyle street.
11.What 5 ingredients would you choose to have on your desert Island?
The 5 ingredients that I choose are Basil, Garlic, extra virgin oil, aged balsamic vinegar & capers.