Chef of the Week: Midhun Ayyappan, Executive Sous at St Martins Lane Hotel, London
How long have you worked at your current restaurant?
I have worked at St Martins Lane Hotel for 2 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking blossomed in my childhood when I often visited my neighbour’s catering kitchen, where I worked part-time. I honed my skills through formal culinary training after graduating, but much of my learning came from working alongside experienced chefs in various restaurant settings, absorbing their techniques and philosophies.
What do you enjoy most about being a chef?
The joy of being a chef lies in the ability to create and share. I love the artistry involved in crafting a dish and the immediate gratification of seeing diners enjoy the meals I’ve prepared. It’s incredibly fulfilling to know that my work can evoke happiness and create lasting memories.
Name three ingredients you couldn’t cook without.
I couldn’t cook without salt for its incredible ability to enhance flavours. Fresh herbs, especially thyme and parsley, are vital for adding brightness and depth. Lastly, good-quality olive oil is essential for not only cooking but also for finishing dishes with richness and flavour.
Which piece of kitchen equipment couldn’t you live without?
My chef’s knife is indispensable. It’s not just a tool; it’s an extension of my creativity in the kitchen. A well-balanced knife allows for precision and speed, which are crucial in a bustling kitchen.
What food trends are you spotting at the moment?
I’m seeing a significant shift towards regenerative agriculture and zero-waste cooking. Chefs are becoming more conscious of their environmental impact, focusing on sourcing ingredients sustainably and utilizing every part of them, which leads to greater creativity and innovation in the kitchen.
What do you think is a common mistake that lets chefs down?
A common pitfall is neglecting the importance of seasoning. Many chefs focus on technique but forget that the right balance of seasoning can elevate a dish from ordinary to extraordinary. It’s essential to taste and adjust throughout the cooking process.
What is your favourite time of year for food, and why?
Spring is my favourite season for food. It heralds an abundance of fresh produce, like asparagus, peas, and strawberries, which bring vibrant colours and flavours to the table. The sense of renewal and the excitement of seasonal ingredients inspire me to create lighter, more invigorating dishes.
Which of your dishes are you most proud of?
I am particularly proud of my wild bass dish, served with heritage tomato confit and velvety carrot purée. This dish truly reflects my culinary journey, showcasing a harmonious blend of rich, fresh flavours with a touch of elegance. The presentation is carefully crafted to be visually stunning, highlighting the vibrant colours and delicate textures of each component. It embodies my passion for combining refined techniques with seasonal ingredients to create a memorable dining experience.
How do you come up with new dishes?
New dishes often emerge from a blend of inspiration and experimentation. I draw from seasonal ingredients, cultural influences, and personal experiences, allowing myself the freedom to play with flavours and techniques until something truly unique comes to life.
Who was your greatest influence?
My greatest influence is undoubtedly my mentor, who taught me the importance of technique and creativity. Their passion for the culinary arts and dedication to excellence inspired me to push my boundaries and refine my own style.
Tell us three chefs you admire?
I greatly admire Thomas Keller for his unwavering commitment to perfection and his mastery of French cuisine. I also admire Chef Wilfrid Hocquet of Blue by Ducasse in Bangkok for his innovative approach to French cuisine and his dedication to culinary excellence. Additionally, I am deeply grateful to Rohit Shenoy, my executive chef and mentor, for his invaluable guidance and support in honing my skills.
What is your favourite cookbook?
One of my favourite cookbooks is “The Flavour Bible” by Karen Page and Andrew Dornenburg. It’s not just a collection of recipes; it’s a comprehensive guide to flavour pairings that fuels creativity in the kitchen.
Who do you think are the chefs to watch over the next few months?
Daniel Humm, with his ongoing influence and new vegan projects, Humm remains a chef to watch. Rene Redzepi, as he continues to innovate with Noma in Copenhagen, his work remains highly influential. Christian Faulkner, head chef at the two-Michelin-starred Ikoyi, Faulkner is known for his bold use of spices and seafood, creating dishes that are both innovative and deeply flavourful.
What’s been your favourite new restaurant opening of the last year?
Pavyllon London: Located at the Four Seasons Park Lane, this restaurant is known for its elegant French cuisine and is a must-visit for those seeking a sophisticated dining experience.
