What were your favorite foods growing up?
Roast leg of lamb, good Irish stew, potatoes, and fresh fish

What is your beverage of choice?
Beamish Stout

What was the most spectacular meal you ever had?
Tetsuya tasting menu in Sydney

What do you eat when you are home?
The ubiquitous homemade pasta

What is your best cooking tip for a home enthusiast?
(Leave it to the professionals!) I like creating food with fun, enjoyment, and passion.

When did you choose to become a chef? Who taught you how to cook?
When I was five, my mother and Etna Honner, who owned a hotel in England. They taught me to cook.

If you didn't become a chef, what would you be?
Studying food science

Who/what has shaped your cooking the most over the years?
Traveling around the world and my association with Jean Michel Poulet shaped my cooking

What is more important for a chef- technique or ingredients?
The freshest of ingredients most importantly, then technique

What are your favorite culinary weapons in the kitchen?
A blender is most important.

Which foreign country inspires your style most?
Japan and France equally in both ingredients and technique.

What are your signature dishes at Knife + Fork?
House cured salmon with pickled ginger, radish and wasabi crème fraîche.

If I'm trying to watch my weight and I'm eating at Knife + Fork, what should I be ordering to eat?
Six-course tasting menu with the warm chocolate fondant!

When you are not eating at your own restaurant, you are eating at?
On the rare occasions when I am out of my restaurant, I like to treat myself at one of Gordon Ramsay's restaurants.

What was the most challenging meal you prepared?
Cooking in Sketch in London with Pierre Gagnier

What was your worst restaurant disaster?
Extraction going down on opening night at Peacock Alley in Dublin.

What is the one rule or value you try to instill in all of your staff?
Perfection