Chef of the Week: Fraser Walton, Executive Chef at Fiesta Del Asado in Birmingham

How long have you worked at your current restaurant?
I cover 5 restaurants, I have worked for the group for 10 years.

Where did your passion for cooking come from and where did you learn your skills?
I studied at Birmingham College of Food Tourism & Creative Studies. My French teacher inspired me when I was 12, Madame Barsieu. She used to take us to the school kitchen and cook Croque Monsieur and we’d watch French cooking shows.

What do you enjoy most about being a chef?
The buzz of service and the comradery.

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

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

What food trends are you spotting at the moment?
Korean pizza.

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

What is your favourite time of year for food, and why?
Christmas, I love stuffed meat and aromatic desserts.

Which of your dishes are you most proud of?
There’s very few things that haven’t been done before. I’m sure everything I have ever made has been made before me. I’m usually proud of everything I cook, I wouldn’t serve it otherwise.

How do you come up with new dishes?

Tell us three chefs you admire.
I admire all chefs, it’s a hard job. All deserve admiration.

What is your favourite cookbook?
Modernist Cuisine.

Who do you think are the chefs to watch over the next few months?
I don’t have time to watch chefs!