Chef of the Week Sponsored by Pure Ionic Water: Clanny Rodrigues, Head Pastry Chef at Sexy Fish
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
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How long have you worked at your current restaurant?
I have been Head Pastry Chef at the Sexy Fish London since September 2025.
Where did your passion for cooking come from and where did you learn your skills?
I developed my passion for pastry in my mom’s kitchen while helping her prepare sweets during the festive season and then I learnt my skills whilst working on cruise lines.
What do you enjoy most about being a chef?
Creating sweet treats that bring joy.
Name three ingredients you couldn’t cook without.
Butter, sugar, and chocolate.
Which piece of kitchen equipment couldn’t you live without?
A stand mixer.
What food trends are you spotting at the moment?
Plant-based desserts.
What do you think is a common mistake that lets chefs down?
Overthinking.
What is your favourite time of year for food, and why?
Christmas, this season is the reason I am a Pastry Chef.
Which of your dishes are you most proud?
I cannot choose, as all are equal for me.
How do you come up with new dishes?
It all depends on the theme and what suits our restaurant best.
Who was your greatest influence?
When I began my career in Dubai, it was one of my senior chefs.
What is your favourite cookbook?
Larousse Gastronomique.
Who do you think are the chefs to watch over the next few months?
All of the young pastry chefs that are pushing boundaries.
