Where do you currently cook? I am in the process of opening a restaurant at Manhattan Loft Gardens in East London’s Queen Elizabeth Olympic Park. Based on the 7^thfloor, the restaurant opens up onto an incredible garden and will be completely unique to anything else in London.

Describe your cooking style: Seasonal and product driven.

What kind of chef are you in the kitchen? I always try to lead by example. Set the pace and standard. But I also like to have fun and make sure everyone enjoys what they are doing.

What did you want to be when you were growing up? I knew I wanted to cook from an early age and once I got a job washing pots in my early teens there was no looking back.

How did you get to where you are today? Lots of hard work and travelling. Whenever I felt I achieved everything I could at a restaurant, I left, moved somewhere else and dropped down a position. My current job came about when I had a conversation with Harry Handelsman, the owner of the previous restaurant, when I was head chef at The Chiltern Firehouse. We both had a similar vision of a destination restaurant where hospitality is the main focus. An institution.

Was there a place or meal that changed everything for you? The restaurant I worked at in Melbourne (Cutler & Co) was a real eye opener for me. I went there thinking I knew it all. The head chef quickly reminded me I didn’t. it was a good learning curve.

What would you consider a trend in the food industry for 2019? Good old-fashioned hospitality.

Is there an area of the food industry that needs disrupting? Kitchens where staff get bullied.

Signature dish: Still working on it.

Last supper: Lamb Offal Flat bread at Black Axe Mangal.

Favourite place to cook: In my back garden.

Who would you like to cook for? I always like to cook for friends.

Who would you like to cook for you? My grandmother. She has passed away but I would give anything to taste one of her stews or roasts again.

Food hero growing up? Probably Marco Pierre White. I got my hands on a copy of White Heat at a young age.

Most memorable meal you’ve had? Septime in Paris.

Favourite wine? Matassa Blanc.

Where would you hold your 100^th birthday party? I doubt I will make it to 100.

What’s your go-to dinner for one? Lunch at Lyles is a great solo dining spot.

What makes you angry about your industry? Bullying. It has led to a serious staff shortage.

What do you love about your industry? Hospitality. Essentially you get to earn a living from making people happy.

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Read more on our disrupter chef series.