Q1: Tell us about your background and journey into the culinary world.



I’ve always wanted to be a chef, and there is nothing else I ever wanted to do. Cooking had always been something that I excelled at, and while at school, I won the Rotary Young Chef of the Year competition, which was judged by Raymond Blanc. He saw potential in me and invited me to cook at Le Manoir. I began as a commis chef and worked my way up before leaving as a sous chef six years later. That experience put me in good stead for the years to come.

Q2: What inspired you to become a chef and pursue this career?

I started cooking, mainly for my brothers; to look after them as mum and dad worked in the NHS for long hours. I always wanted to make sure there was food on the table. My mum is from the Philippines, and she is incredibly green-fingered; she would forever be growing things and taking me and my brothers foraging and fishing. There's always been a connection to the land that has always inspired me.

Q3: How have your experiences in Japan influenced your cooking style and approach?

Japan definitely had a huge impact on me, in terms of quality of produce, the hypomicro seasonality, techniques and fish prep. The respect and the way they treat the ingredients is like no other.

I really wanted to do something that would push me completely out of my comfort zone. It was completely different from anything I had experienced before.

Q4: What is it like working with Raymond Blanc?

It's fantastic; he’s a huge inspiration and so passionate about everything he does. Our values are very similar and it's a pleasure to work with him again. 

Our roles are very different but he’s a huge inspiration, and I learn a lot from him. His passion is infectious and the time he takes to train chefs is wonderful. It’s truly magical to witness.

5: How did it feel returning to Le Manoir aux Quat’Saisons?

It’s been amazing to come back, it’s a beautiful property and restaurant and a very special place - it’s always had that magic about it. Without being corny, it feels like coming home. I’ve gone full circle which is really nice.

Q6: When diners visit Le Manoir, what can they expect?

A big objective of mine at the moment is preparing for Le Manoir’s 40th Anniversary. 

I want to champion the garden to table ethos, as it’s something that I really want to push with this year, so the guests can feel the connection to the garden. Championing local suppliers is also important, so we want guests to feel this through the dishes they eat.

Q7: What are your signature dishes?

One of the dishes that has become really well received and respected by guests is the Cornish mackerel. The fillets are pin boned and cured in rice vinegar before being lightly torched and served in a bowl with a purée made from apples grown in Le Manoir’s orchards.

With a drizzle of dill oil and a refreshing horseradish and yoghurt sorbet. It’s a classic flavour combination but with the added technique of modernity and simplicity.

Q8: Looking back on your journey in the restaurant world, what advice would you give to your younger self if you were entering the industry now?

This isn’t so much for myself but for anyone looking to join the industry. It’s important to find a really good kitchen that will motivate and inspire you and be kind to take the time to teach you. And always be curious.

Q9: What is your biggest achievement to date?

The one that meant the most to me, was when me and my two brothers, Nat and Theo, won the Michelin Young Chef Award in 2022. It was a proud moment winning that alongside my brothers.

Also, retaining Le Manoir’s Michelin stars at this year's Michelin Guide awards. That was a really great moment for not only me but the team too.

Q10: If you could eat one thing for the rest of your life, what would it be?

Definitely seafood.