Chef of the Week: Eduardo Barsotti, Executive Chef at Omnino Steakhouse in London

How long have you worked at your current restaurant?
I have worked as an executive chef for 8 years.

Where did your passion for cooking come from and where did you learn your skills?
My passion of cooking came from my childhood, when I was a little boy at my uncle’s farm, we would do weekend BBQ for the whole family and friends. He would allow one of the nephews to pick a cow, I understood very early that the cows with a round rump would do the best BBQ, they always would have much more flavour and marbled meat.

What do you enjoy most about being a chef?
Creating new dishes, experiment with unique ingredients, making guests happy and sharing my knowledge with young chefs.

Name three ingredients you couldn’t cook without.
Meat, salt and butter.

Which piece of kitchen equipment couldn’t you live without?
My grill.

What food trends are you spotting at the moment?
Vegan and grilling, of course.

What do you think is a common mistake that lets chefs down?
Lack of communication.

What is your favourite time of year for food, and why?
Summer, I love outside cooking.

Which of your dishes are you most proud of?
A signature from Omnino, Ancho a la pimento, ribeye covered with black pepper herb butter and fried chilli (medium rare please).

How do you come up with new dishes?
I find many ideas eating out.

Who was your greatest influence?
My Uncle John.

Tell us three chefs you admire.