Where did you grow up?

North West of France, in a tiny coastline village in Brittany, famous for its seafood and fish.

Did you eat your veggies?

I always liked veggies and still do. I love raw green beans picked fresh from the garden.

When did you know you wanted to be a chef?

It was at a very early age; I think I was a teenager. I always enjoyed cooking and bringing smiles to people’s faces.

What is your favourite food memory?

I have so many but that has always stayed with me was when I first sampled sea urchin. It was amazing and unique and it’s a memory I will never forget.

Where did you train?

I trained in France in Michelin starred restaurants. It was not difficult because I loved what I was doing. I think things are only hard when you’re not happy. I learned discipline, respect, dedication, competition, and of course satisfaction.

What inspires you?

It comes from so many place. My state of mind is probably the first, followed by the people around me, as well as the growers and distributors I am working with. Other inspiration comes from my guests, dinners with other chefs and colleagues, books and visiting markets.

Your favourite piece of kitchen equipment or gadget?

A good knife and a micro blade.

Best piece of advice you would give a home enthusiast?

We all make mistakes, and it is ok. Learn from them and do it again until it’s great.

Best cooking tip for a novice, who is just getting into the business?

Do not over complicate it, make something simple but well. Watch and ask questions.

What’s the most popular dish at The Four Seasons and what’s your spin on it?

The past few weeks it has been a turbot fish with a lobster mousseline, which is great for this season

Five ‘must-have’ items in your basket…

A nice olive oil, fish, organic veggies, and a great piece of cheese with bread.

Who in the food world do you most admire?

The growers, the chefs, and the mums and dads who educate the next generation.

How has your cooking style changed over the years?

Like many chefs of my generation, modern techniques and tools have helped us to explore new approaches and styles of cooking and plating. We have to adapt our style to our guests and environment, but my soul will remain the same.

What are your favourite ingredients to cook with?

Whatever is fresh and in season.

What is the most challenging ingredient to work with?

A tasteless vegetable or fruit. There is nothing good about this.

What do you like to eat when you’re at home?

I eat the same way, but perhaps more casually. I often share meals with friends or family.

Are there any foods you just don’t like?

Milk, I simply cannot drink it.

Favourite cookbooks?

There are too many to mention. Every two months I like to read the French chef industry magazine called YAM. It is current, modern, and it showcases such wonderful craftsmanship in the kitchen.

How do you switch off from being at work?

I enjoy time with my family, outdoor exercise and I love bikram yoga.

Where are the last three places you travelled to?

Mexico, Italy, France.

Your most memorable meal?

I made a huge wood fire grilled barbeque in Camargue in the South of France, in the middle of the countryside. I shared a grilled meal with 40 of my close friends and family. We ate all night and it was wonderful.

Who would be your dream dinner guests?

Elon Musk and Emmanuel Faber, the president of Danone. They are two amazing entrepreneurs who have changed the lives of so many people.

What would your ‘Last Supper’ meal? Your ‘Death Row’ meal, as the late Anthony Bourdain puts it?www.fourseasons.com

A giant platter of seafood, some fresh country bread, salty butter, and some bubbles. It's the perfect combination.