We’ve all been gripped to our TVs, watching you on BBC's MasterChef: The Professionals. How did the opportunity come about?
I eagerly applied to be on MasterChef: The Professionals, a show I've always dreamed of being part of. I submitted my application on the last day they were due. A week later, they called me in for an interview with two producers. On camera, they asked what I would do in the competition, and I presented them with a sketchbook showcasing my ideas. A week after that, they called to tell me I was in!
Who (or what) influenced you to become a chef?
My step mum, who is Italian and passionate about cooking, influenced my journey into the culinary world. I stumbled into the role of a chef accidentally while working in the front of the house in a restaurant. After a brief stint in the kitchen, I fell in love with it and asked if I could stay— the rest is history.
Are competitions (such as MasterChef) something you’ve always been interested in entering?
Competitions, like MasterChef, have always intrigued me. I participated in various competitions when I first started cooking. The competitive atmosphere challenges and improves one's skills. I appreciate the creative freedom these competitions offer, allowing me to discover my unique cooking style.
Robun specialise in a modern take on the Japanese ‘Yakiniku’ (Grilling meat and vegetables over a Robata charcoal fire). How long did it take to master this art of cooking?
At Robun, we specialise in a modern take on Japanese Yakiniku, grilling meat and vegetables over a Robata charcoal fire. Mastering this art can take up to 10 years, but luckily, the incredible team at Robun made the learning process a pleasure.
4 Princes Buildings,
George Street, Bath
"I stumbled into the role of a chef accidentally while working in the front of the house in a restaurant. After a brief stint in the kitchen, I fell in love with it and asked if I could stay— the rest is history."
You trained classically and have worked in Michelin-starred restaurants in the past. How have these experiences developed your skills and influences?
My classical training and experience in Michelin-starred restaurants, especially in Sweden, where the chefs are exceptionally skilled, have played a crucial role in shaping my culinary skills. The high standards and expertise of those environments forced me to become better.
What can we expect to see from Robun over the festive season?
This festive season at Robun, we've launched the Taste Of Robun Tasting Menu, a fabulous way to celebrate Christmas. Additionally, we have a special MasterChef event coming up— stay tuned to our website for more details.
Finally, if you could host a dinner party (don’t worry, you don’t have to cook) with 3 other people (living or dead), who would they be and why?
If I were to host a dinner party with three other people, living or dead, I'd choose Vincent, my partner, Natalie, my best friend, and my nan. Though I don't have a large family, these three people are my core, and I hold them dear to my heart.