Chef of the Week: Christoffer Dopico Alles, Head Chef at University Southampton Hospital
How long have you worked at your current restaurant?
I have worked in my current job for nearly 3 years.
Where did your passion for cooking come from and where did you learn your skills?
My mother is from Argentina, and my father is from Spain, so I grew up in a house where every day at home was a feast. The passion my parents put in their meals was passed onto me. I love creating recipes using everyday ingredients, mixing things that no one has tried before and mixing different types of cuisines from all over the world.
I have been in England for nearly 16 years. When I first moved to New Forest, I started as a kitchen porter and made my way up. I learned from the best in both homemade food kitchens to rosette restaurants. The cuisine was mainly French/British fusion. I am lucky enough to have met chefs from all over, and have learned a lot of things, both good and bad. Today, I am thankful for all these experiences.
What do you enjoy most about being a chef?
When things are going wrong, how fast it gets resolved and how good it feels to find the solution. Also, the reaction of people when they are trying my food for first time.
Name three ingredients you couldn’t cook without.
Garlic, oregano, and dried wild mushrooms.
Which piece of kitchen equipment couldn’t you live without?
A wooden spoon.
What food trends are you spotting at the moment?
Plant-based meals, healthy meals and allergy free meals.
What do you think is a common mistake that lets chefs down?
Lack of planning, organization and cutting corners in fundamental cooking. Another big mistake is focussing on money rather the experience and food.
What is your favourite time of year for food, and why?
Any time of the year, to be fair. Any lunch or dinner with friends or any day at work. Every day is an opportunity to create, and inspire others to create, a good meal.
Which of your dishes are you most proud of?
I don’t have a special dish. This job is not about having one good dish. It is about being proud of all food you make.
How do you come up with new dishes?
I am always researching and watching food documentaries from past and present. I start with a basic idea and then work it out with the ingredients and flavours.
Who was your greatest influence?
Phillip Niwano used to be the sous chef of a hotel in Lymington in New Forest and is one of my greatest friends to this day. With patience and effort, he taught me all about food. He is half Japanese and half British, and has worked all over the world, where he gained a lot of experience and passed it onto me.
Tell us three chefs you admire.
Marco Pierre White, Ferran Adria and Quique DaCosta.
What is your favourite cookbook?
Practical Cookery 1962.
Who do you think are the chefs to watch over the next few months?
I will be taking part in this years ‘NHS Chef of The Year’ competition final. So, I would say the other 14 participating chefs are my chefs to watch. I look forward to seeing what they come up with.
