In light of the recent opening of HIDE, we thought, why not share some inside info from the man who will be taking the helm of all things food and kitchen!

Ollie Dabbous has worked his way up in some of the UK’s best kitchens with likes of Claude Bosi and Raymond Blanc. Now he has  restaurants of his own in London, Michelin-starred Dabbous, The Barnyard and most recently HIDE, but this talented chef flies under the radar. You will rarely see him banging the media drum, he is focused on his food and making his businesses a success.

 

That’s not to say he won’t do the odd interview, so here’s some more from the man of the moment:

Q.1 WHEN AND HOW DID YOU START WORKING IN THE HOSPITALITY INDUSTRY?
My first job was in the summer holidays in a restaurant in Florence when I was 15. I loved cooking and was happy to work for free to gain experience in a proper kitchen and improve my skills.

Q.2 WHAT DO YOU LOVE MOST ABOUT THIS INDUSTRY?
For me personally, it’s the creativity of devising new dishes and menu.

Q.3 WHAT ARE THE BEST TIPS FOR WORKING A BUSY KITCHEN?
Stay calm, be organized and work clean.

Q.4 IF YOU COULD GIVE ONE VERY IMPORTANT TIP TO A BUDDING CHEF, WHAT WOULD IT BE?
Taste everything.

Q.5 WHAT IS MORE IMPORTANT TO YOU IN A CANDIDATE? TRAINING OR PASSION?
Passion; it can’t be taught.

Q.6 WHAT DO YOU LOOK FOR IN GOOD KITCHEN STAFF?
A love of food, a stable personality, curiosity and drive.

Q.7 WHAT ARE YOUR TOP 3 MOST IMPORTANT RECRUITMENT/INTERVIEW TIPS FOR SOMEONE LOOKING TO WORK IN A TOP LONDON VENUE?
Be on time.
Be honest.
Look sharp.

Q.8 WHAT’S YOUR FAVOURITE DISH AT DABBOUS?
Probably the simplest ones, such as the “Peas & Mint”.

Q.9 WHAT TREND ARE YOU MOST EXCITED ABOUT IN THE LONDON RESTAURANT SCENE AT THE MOMENT?
Not really big on trends; something is either good or it isn’t.

Q. 10 WHAT ARE YOUR 3 FAVOURITE RESTAURANTS IN LONDON? AND WHAT ARE THEIR SIGNATURE DISHES?
It’s too hard to pick a favorite so I’ll just tell you the last 3 I went to instead and my favorite dish in each: Anzu (Crab & pork gyoza), Elystan Street (Curried lentil soup) & The Pointer Brill (Venison Pie)