What Hugo loves about 'Kitchen Life'

OUR CO FOUNDER HUGO REVEALS HOW HIS LOVE OF INGREDIENTS INSPIRED HIM TO BECOME A PROFESSIONAL CHEF

For our founder and head chef Hugo, food has always been his greatest passion. His love of food began as he spent his early years growing up in different counties around the world. From the exotic backdrops of South America and Japan, to the home of culinary cooking in Europe, he soon realised the world was full of exciting ingredients and flavours. But when did he realised he wanted to become a chef?

 

We grabbed him during a busy morning in our London kitchen to grill him about where it all began…. 

Whats your first food memory?

Ah, that would probably have to be my mum’s lemon birthday cake aged 7. A taste sensation! 

When did you realise you wanted to become a chef? 

Probably when I was about 16 or 17. I got my initial inspiration from my mother, as my parents did a lot of entertaining and she was always trying out new cuisines & I was always keen to help out.

Who has been your professional mentor? 

When I was training to be a chef, I worked part time at a restaurant called Jimmy Beez, in London’s Portobello Road. The head chef was called Gary Lee (he’s currently executive chef at The Ivy) and he was my mentor in a professional kitchen.

What was the last dish you created?

Pan fried brill, Jerusalem artichoke puree, winter purslane, clam broth

Wild oregano marinated rump of lamb, skordilia, flaked almonds, land cress.  

What kitchen gadget could you never be without?

My beloved Mandoline… (*not the musical instrument but the useful kitchen shredding tool!)

What's the best thing about running your own catering business?

The sense of freedom to create what I feel people will love to eat. 

Any advice for budding chefs out there?

Keep calm & carry on cooking….

If you could describe kitchen life in 3 words, what would it be?

Life is beautiful......

 
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