Chef of The Week: John Bingley, Executive Chef at Cave Hotels in Kent
Name, place of work and position:
John Bingley, Group Executive Chef at Cave Hotels.
How long have you worked at your current restaurant?
Since March 2019.
Where did your passion for cooking come from and where did you learn your skills?
My fascination with cooking sparked at 16, driven by a deep love for Mexican cuisine. Exploring its bold flavours and spices ignited my passion for creating delicious dishes, setting me on my journey. I’ve always had a love of food but at the age of 24, I started taking my career seriously.
What do you enjoy most about being a chef?
Being creative and delving into diverse cuisines, refining my skills, and establishing a deep connection with food. Cave Hotels has given me the opportunity to be innovative in the kitchen and bring my visions to life.
Name three ingredients you couldn’t cook without.
I couldn’t cook without mirin, soy sauce and rice wine vinegar. Their versatility and ability to enhance flavours make it a staple in my culinary creations.
Which piece of kitchen equipment couldn’t you live without?
Off set smoker.
What food trends are you spotting at the moment?
The level of street food quality such as fried chicken.
What do you think is a common mistake that lets chefs down?
Lack of seasoning and a lack of hard work.
What is your favourite time of year for food, and why?
Summer – BBQ food and festival season such as Wing Fest.
Which of your dishes are you most proud of?
A dish I am most proud of is our Cherry BBQ ribs which won 2 awards at BBQ Championships. I believe it reflects my creativity. The dish was carefully curated for our Korean Cowgirl menu. It embodies my innovative approach to flavours and ingredients, showcasing my ability to tantalise the taste buds and leave a lasting impression on our diners.
How do you come up with new dishes?
Travel the world to places like Texas and be inspired by other restaurants. My dishes are inspired by my travels and experiences. I enjoy listening to dance music within the kitchen, it energises and inspires creativity, setting the perfect ambiance for experimentation.
Who was your greatest influence?
Gareth Ward, his fusion of Japanese and Welsh cuisine, celebrated for its bite-size courses and Michelin-starred excellence, is truly inspiring. Gareth is a legendary chef whose pioneering spirit and ground-breaking creations continue to inspire me.
Tell us three chefs you admire
Gareth Ward, Rob Taylor and Adam Byatt.
What is your favourite cookbook?
For the Love of Food by Paul Ainsworth.
What’s been your favourite new restaurant opening of the last year?
Row on 45 by Jason Atherton in Dubai.
