What was your first job?
A week's work experience with Heston Blumenthal at the Fat Duck
What was your first job in catering?
Chef at the Red Lion in Iver
What's your favourite food/cuisine?
What do you do to relax?
Play football with the boys (5-a-side and Fifa), play the piano and listen to music or chill out in front of the TV
What's your favourite restaurant?
It has to be the Fat Duck
What's your favourite hotel?
What daily newspaper/website do you read?
I'm addicted to Twitter so I get my news from there
Which ingredient do you hate the most?
Which person in catering have you most admired?
Which person gave you the greatest inspiration?
After my nan and grandad it has to be Heston Blumenthal - when I was 15 he told me to always strive for perfection and to be the best
Cast away on a desert island, what luxury would you take?
Either my phone or a piano
What's your favourite book?
What's your favourite film?
Tell us a secret...
I own every Chelsea home shirt since the 1996/97 season
What's your favourite drink?
Gin & tonic
Describe your ultimate nightmare
Being in the kitchen with my fantasy brigade!
Who would be in your fantasy brigade?
My pastry team would consist of Michel Roux Snr and Yolande Stanley on desserts, and William Curley on chocolates/petit fours, all overseen by the late, great John Huber; next up would be Thomas Keller on the pass; Heston Blumenthal on sauce; Alain Roux and Michael Caines on veg and larder; Raymond Blanc and Brian Turner on meat; and me out of the way!
Alternatively, I could have a WorldSkills UK restaurant, with me and Alistair Birt (William Curley) heading up the pastry; Adam Smith (the Ritz) on the pass; Graham Squire (Trinity) on sauce; Ben Murphy (Koffmann's) on meat; Clark Crawley (Compass) on veg and larder; and front of house headed up by Julie Doig (Sketch) and Katie Watson (Gleneagles), and Wojciech Pastor (Gleneagles) on the bar.
Will Torrent, pastry consultant, Waitrose