Head Chef, Spring
What inspired you to be a chef?
My Mum is the real reason I started cooking, she had me in the kitchen at a young age (when it was more of a chore than a joy) and my love for it grew from there. My family have always been in the restaurant or hotel business, so being in the kitchen is in my blood.
What do you love about being a chef?
I love the physical and mental challenges of being a chef and that every day is different. I am constantly on my feet and actively using both sides of my brain, I think I would go mad if I had to sit behind a desk all day. I also haven’t clock-watched in 10 years, if anything I always wish time would slow down! Time seems to fly by when you are constantly dashing around, it definitely makes for interesting days.
If you could make a positive change in the industry what would it be?
I would love to see restaurants working together more to overcome problems, rather than struggling alone. I have recently joined the London Foodcity community which aims to bring chefs together to discuss and solve issues; such as facilitating direct access to growers and food waste.
Years working as a chef:
I started cooking straight out of school which was 10 years ago
Favourite food to cook:
I love cooking and learning about Italian food
Any limitations you have faced as a female chef:
I am definitely lucky when it comes to gender based limitations, one of my first jobs was working at Petersham Nurseries for Skye Gyngell where there was an equal split of male and female chefs in the kitchen. From then on I have had fair treatment and I make sure that chefs at Spring share the same experience. You definitely hear stories of mistreatment but I hope Spring is part of a change in that sense.