I got a job at a hotel when I was 18 and the first thing I learned to cook was steak diane, a cut served with a sauce made of shallots, peppercorns, Worcestershire sauce, brandy and double cream, among other ingredients. It’s an old classic and it was one of the most-ordered dishes, so I made it a lot.
Every year at Christmas, we go skiing as a family in Megève. We always go to Flocons de Sel.. It’s a three Michelin-starred restaurant, and the menu and ambiance are magical. Aside from my own, it’s definitely the restaurant I’ve visited the most.
There have been so many influences on my career and people who continue to inspire me, so it’s hard to just pin down just one. A few I admire include Alain Ducasse: he’s the ultimate chef in classic French cookery and a mentor of mine. This April, we were meant to be co-hosting a collaborative dinner to support Hospitality Action, a charity which looks after the wellbeing of those who work in our industry, but sadly this has been postponed. I look forward to that taking place when we return to normality again. Thomas Keller – who runs The French Laundry in California – is an American chef I admire for his constant pursuit of perfection. And then there is Daniel Humm – the man behind Eleven Madison Park in New York who I admire for his creativity with flavour.