Chef of the Week: Timothy Dela Cruz, Head Chef at Smiths of Smithfield in London
How long have you worked at your current restaurant?
Been working at Smiths of Smithfield for about one and a half years.
Where did your passion for cooking come from and where did you learn your skills?
My passion from cooking was influenced by my mum and auntie, when I was a kid they used to run a “carinderia” hole in a wall eatery back in the Philippines.
What do you enjoy most about being a chef?
I believe as a chef we can help people to celebrate life and any achievements they achieved, and I love the human aspect of my career.
Name three ingredients you couldn’t cook without.
Salt, lemon and garlic.
Which piece of kitchen equipment couldn’t you live without?
Knife, as a chef you need to have a good and well looked after knife.
What food trends are you spotting at the moment?
Mainly laid back no fuss restaurants that offer a good variety of small plates.
What do you think is a common mistake that lets chefs down?
When they think they know everything, as a chef you should learn how to adopt, this career is a continuous learning process.
What is your favourite time of year for food, and why?
Autumn, I just love using game and foraged produce.
Which of your dishes are you most proud of?
I’m proud of my duck dish that has been smoked in hay, and I made a adobo sauce to go with it to pay homage to my Filipino heritage.
Who was your greatest influence?
It’s my dad, mum and wife as they sacrificed a lot to help me to be the person and the chef that I am today.
Tell us three chefs you admire.
Jason Atherton, Rene Redzepi, Jordi Navarro (Toyo Eatery in the Philippines)
What is your favourite cookbook?
The Noma Guide to Fermentation.
Who do you think are the chefs to watch over the next few months?
Florence Mae Maglanoc (Donia).
What’s been your favourite new restaurant opening of the last year?
Donia Soho (contemporary Filipino food).
