Michael Hartnell

Expert Interview: Michael Hartnell

Behind the Chef

What were your favorite foods growing up?
My mother made this chocolate cake that I could not resist. Other favorites include smoked haddock with butter and jersey royal potatoes with mint.

When did you decide you wanted to be a chef?
After completing work experience at The Ivy at age 15, I walked home with my brother and knew I wanted to be a chef.

Where and when did your career in food begin?
The Ivy was my first proper cooking job. I used to help out at the kitchen in the pub at the end of my street before that.

If you didn't become a chef, what would you be?
I wanted to join the Royal Air Force before I started at The Ivy

Who/what has shaped your cooking the most over the years?
Tim Hughes, the Chef Director of Caprice holdings. He has been my mentor for last few years.

What is the one rule or value you try to instill in all of your staff?
Taste everything and season accordingly

What qualities to you look for when hiring
Taste everything and season accordingly

What is your least favorite food?
Raw Tomatoes

What is your beverage of choice
Lager

What are some recent dining and culinary trends you have been observing?
In New York, I've noticed that there is a trend towards sourcing local and sustainable produce.

When you are not eating at your own restaurant, where are you eating?
At the moment, Pullino's on Bowery and Houston

Which foreign country inspires your style most?
Italy, it has the simplest cuisine in the world and the best produce.

What was the most spectacular meal you have ever had?
Right before I left for New York I went to Scott's in London and it was absolutely spot on. The service was seamless and food was spot on.

What is your best cooking tip for a home enthusiast?
The same advice that I give my chefs, taste everything and season.

What do you eat when you are home?
I love to cook pasta and a good roast chicken.

< PREVIOUS EXPERT NEXT EXPERT >

Share This >

Login to comment

Expert Profile

Michael Hartnell has principally been with the Caprice Holdings Group for the past 6 years. His most recent role was Head Chef at internationally renowned Daphne's. He is now based in New York as executive Chef at the new Le Caprice at the Pierre Hotel which opened in September 2009. Michael is 28 and has been in the business since he was 16, where he did his first job at The Ivy as an apprentice chef; his first influences were now CEO Des McDonald, and Mark Hix, who was Chef Director of Caprice Holdings until December 2007. Michael took some time out from the kitchen in London from 2002 to 2003, where he traveled to Australia, working under the tutelage of his elder brother, Gareth Hartnell, who was Head Chef of respected restaurant, The Blue Duck in Cottesloe Beach, Perth. Michael's in-depth knowledge of fish comes from his experience at The Duck. After that, he worked his way through Australia, picking up valuable knowledge on local produce and techniques and ended up in Melbourne, where he worked freelance for various 5 star hotels, including The Park Hyatt and The Westin.

He then returned to the UK to take up a position at Daphne's in South Kensington as a Chef de Partie, under the guidance of joint Chef Directors, Mark Hix and Tim Hughes. His passion for Italian food was aroused and, in the interest of furthering his skills, he moved to the Michelin starred Locanda Locatelli, where he was inspired and influenced by world famous Italian chef, Giorgio Locatelli. His training was labour intensive and, after arduous tuition, he perfected the craft of hand making pasta to exactly the right consistency and flavour. After a year in Giorgio's company, Michael went back to his home, Caprice Holdings, where he put his skills to the test as Senior Sous Chef in Daphne's. A year saw him in this job, before he was promoted to Head Chef; his speedy ascent to that position a testament to his ability and creativity.