Keiron Reynolds - Michael Angelo

Keiron completed his diploma in professional cookery at the HTA School of Culinary Art in 2007, and has worked in such prestigious hotels as the Saxon Boutique Hotel and the Michelangelo Hotel, which is where he has held the position of Banqueting Demi chef de Partie for the last year and a half.

What is your philosophy on food?

Food should be an expression of your character.  It’s all about quality, not quantity.

What inspired you to become a chef?

I saw it as an outlet to express myself – if not personally, then through what I produce.

Globally, which chef do you admire?

Giorgio Locatelli

If you couldn’t be a chef, what profession would you ideally take up?

Sports management

Other than food and cooking, what inspires you?

Baseball

What was your worst culinary catastrophe?

I filled a deep fat fryer and the valve was not closed, pouring 20 litres of oil on the floor. And then cleaning it up.

What is your fondest memory in a kitchen?

I love the calmness that comes after the rush of service during a big, plated function

What do you eat for breakfast?

Rice Krispies and Strawberry Pops

What dish would you cook to seduce someone?

Malva Pudding, brandy and cream

What do you never cook?

Egg mayonnaise for sandwiches – bleh!

What is the dish you find hard to get right?

Consommé

In your opinion, who is the most famous person you have cooked for?

Clint Eastwood

Gas or induction?

Gas

Sweet or savoury?

Savoury

Traditional or trendy?

Traditional

Summer or winter?

Summer

Comedy or drama?

Comedy

Ice-cream or sorbet?

Sorbet

Thomas Keller or Heston Blumenthal?

Heston Blumenthal

Who is your most influential historical figure?

Nelson Mandela