Chef of the Week: Aline Quina, Chef Patron at Filo. Brazil in London
How long have you worked at your current restaurant?
We opened Filo. Brazil two and a half years ago.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from my mum, she was an amazing chef. I learned my skills when I worked with big chefs in London, like the Galvin brothers. I also did my level 4 NVQ at West London College.
What do you enjoy most about being a chef?
The fact that I can bring people together and make their time memorable.
Name three ingredients you couldn’t cook without.
I cannot cook without garlic and onions.
Which piece of kitchen equipment couldn’t you live without?
I could not live without my chopping board.
What food trends are you spotting at the moment?
I’m really interested in cassava, a root vegetable.
What do you think is a common mistake that lets chefs down?
A common mistake that lets chefs down is not taking time to also look after themselves.
What is your favourite time of year for food, and why?
I love winter because of the braising and stews.
Which of your dishes are you most proud of?
I’d have to say slow cooked short ribs, I’m really proud of that.
How do you come up with new dishes?
To help me come up with new dishes, I check seasonality and sustainability.
Who was your greatest influence?
My greatest influence is my mum. I will aways remember the flavours that she used to bring to the table.
Tell us three chefs you admire.
Jeff Galvin, Chris Galvin and Michel Roux Jnr.
What is your favourite cookbook?
Great British Menu cookbook.
Who do you think are the chefs to watch over the next few months?
My team and me!
What’s been your favourite new restaurant opening of the last year?
Filo. Brazil.
