Essential ingredients: Garlic, thyme, chilli and rosemary. For me these are the basic herbs and spices that compliments and enhance any basic dish to a fantastic dish. It brings flair and fusion to my dishes.

First kitchen worked in: My first job was at Sandals Royal Bohamian (correct spelling) Resorts in the Bahamas where I was awarded a scholarship as a junior chef in 1982 and where I worked with executive chef Norman Webber.

I have travelled a lot during my career and picked up languages along the way as well. I speak German, Swiss German, Spanish, a fair bit of French and broken English!

First dish prepared: The first dish I prepared was the Conch Chowder – the national soup for the Bahamas. Because it was a national dish, the making of it seemed to come naturally to me. I got it easy for my first dish!

Signature dish: ‘Kings Pasta in Paradise’ - pappardelle pasta with shitake mushrooms, crab and lobster, served with champagne cream and finished with parmesan. I arrived at this fine-tuned signature dish through a process of tentatively listening to my mentors, experimenting with all the different types of tastes till I’d mastered it.

Food philosophy: To study and choose the right essential ingredients in order to bring forward a clean and healthy simple dish for my customers.

Biggest kitchen disaster: I had to cook for a pre-wedding function for 400 people which was cancelled two hours prior to the starting time. This was because of the unfortunate breakup of the bride and groom-to-be.

Although the deposit was paid, it didn’t cover the gross profit for the kitchen and instead left us at a loss for the function.

My favourite chef: I would have to say both Jean-Christophe Novelli and Gordon Ramsay. To me they are second to none. It is the fusion of their choice of spices and herbs in food and the texture and taste in the end result that just inspires me to become an even better chef.

My biggest influence: The goal to create and execute fine food to the best of my ability and to the highest of standards is what influence me.

My favourite meal: Lobster thermidor. I worked in Switzerland and France for two-and-a-half years, studying and preparing Swiss and French cuisine.

My favourite place to eat it out now is the Abode Restaurant in Manchester which is owned by Michael Cane. But...I enjoy my own cooked thermidor the best!