Chef of the Week Sponsored by Pure Ionic Water: Chris Alexander, Regional Executive Chef at Restaurant Associates
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
Five years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from my family. I have fond memories of watching my grandparents grow their own vegetables on their allotments. The idea of picking fresh produce and turning it into a meal really fascinated me, and I think that’s where it all began.
I developed my skills working in high-end, award-winning restaurants and hotels. I’ve also completed stages in several one and two Michelin-starred restaurants that I greatly admire, and I intend to continue doing so throughout my career.
What do you enjoy most about being a chef?
What I love most about being a chef is the creativity, discovering great produce and working with fantastic suppliers, and developing new dishes with the team. Above all, I love that there is always something new to learn, whether that’s a new technique, ingredient or way of doing things.
I also really enjoy teaching and supporting the next generation of chefs, passing on the knowledge and experience I have gained throughout my career and training. I feel this is incredibly important, as it allows us to share our knowledge, help others develop their skills and continue to inspire the future of our industry.
Name three ingredients you couldn’t cook without.
Garlic, onion and salt.
Which piece of kitchen equipment couldn’t you live without?
My Japanese knife.
What food trends are you spotting at the moment?
The biggest focus right now is sustainability – minimising waste, using responsibly sourced produce and creating dishes with a lower carbon footprint. I think that’s a positive direction for the industry.
What do you think is a common mistake that lets chefs down?
Trying to rush the journey. Everyone wants to progress quickly, but there’s no substitute for experience. Spend time learning from great chefs, work with the best ingredients you can, and never stop asking questions. Those lessons will stay with you throughout your career.
What is your favourite time of year for food, and why?
Spring is my favourite season. It brings incredible produce and is a fantastic time for foraging. The dishes become lighter while still delivering bold, vibrant flavours.
Which of your dishes are you most proud of?
Hand-dived Cornish scallops, Cornish mussels, salsify, caviar, dill, mussel & chive cream. A dish built around the whole ingredient, celebrating the incredible produce from our Cornish waters while making sure nothing goes to waste. Simple, refined and driven by sustainability — 100% no waste.
How do you come up with new dishes?
I like taking inspiration from classic dishes and giving them a modern twist while incorporating current trends. My style is always evolving, and I believe every new dish is a team effort. We start with an idea in the kitchen, and it develops naturally through collaboration.
Who was your greatest influence?
Throughout my career, I have been fortunate to have had some great influences, and each of them has played a part in shaping the chef I am today. I believe you take a little something from everyone who inspires you, and that this is something that never stops.
From famous chefs such as Gordon Ramsay, Thomas Keller and Michel Roux to the chefs and colleagues you work alongside every day, there is always something new to learn. Every experience, every kitchen and every person you work with can influence and inspire you, helping you to continually develop and grow as a chef.
Tell us three chefs you admire.
Gareth Ward, Thomas Keller and Douglas McMaster
What is your favourite cookbook?
Noma Guide to Fermentation or Fäviken.
What’s been your favourite new restaurant opening of the last year?
Trillium Restaurant, Glynn Purnell and Phil Innes.
