Chef of the Week Sponsored by Pure Ionic Water: Dec Penfold, Chef Patron at Dec’s Kitchen
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‘.
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How long have you worked at your current restaurant?
I founded Dec’s Kitchen in 2020. I work with hospitality businesses on everything from developing dishes to building and growing food brands. These days, a lot of my work is in burgers and fried chicken, drawing on my experience across fine dining and casual restaurants.
Where did your passion for cooking come from and where did you learn your skills?
It started with cooking alongside my mum. My first kitchen job was in a Thai restaurant in North Wales, washing pots and prepping vegetables and seafood. I’ve learnt from the chefs and mentors I’ve worked with over the years, across both fine dining and casual dining. Each kitchen has taught me something different.
What do you enjoy most about being a chef?
I love the creativity, along with the care and consistency cooking demands. Coming up with a dish is exciting. Delivering it to the same standard 365 days a year is incredibly hard and I have huge respect for the kitchens that achieve it.
Name three ingredients you couldn’t cook without.
Lamb, vinegar and garlic.
My wife and our two children are Kiwi and I lived in New Zealand for five years. For me, the quality of the lamb there is hard to beat.
Vinegar is hugely underrated. It’s useful across so many cuisines, from making pickles to building sauces and balancing a dish with acidity.
With garlic, a little can go a long way. Confit garlic is a staple in our household.
Which piece of kitchen equipment couldn’t you live without?
Spoons. A simple answer, but I go through so many. You’re constantly tasting, stirring, basting or finishing a dish. They’re essential.
What food trends are you spotting at the moment?
I’m enjoying the attention chefs are giving to everyday favourites, whether that’s making the best possible burger, fish and chips or a beautifully made pie. There’s real skill in taking something familiar and getting every element right. Heard stood out for me recently. I’ve eaten a lot of burgers through my work and theirs was the best I’ve had in a long time.
What do you think is a common mistake that lets chefs down?
Putting appearance ahead of flavour. A dish can look beautiful and refined, then disappoint you on the first mouthful because the seasoning or balance is wrong. Taste it properly throughout cooking and again before it leaves the kitchen. Flavour is the most important part of any dish.
What is your favourite time of year for food and why?
Spring into early summer, by far. Living in New Zealand for five years made me appreciate eating with the seasons even more. My wife and our two children are Kiwi and seasonal shopping was part of everyday life there. You certainly weren’t buying berries for the kids in the middle of winter.
Which of your dishes are you most proud of?
My beef and lamb ragù is a signature of mine. I spend a lot of time developing fried chicken and burgers for clients, but I also love cooking pasta and sauces.
Paella is one of my favourite dishes to cook from start to finish at events. I enjoy the whole process and cooking something people can gather around and share.
How do you come up with new dishes?
Experience and inspiration. Over the years, you build a bank of flavour combinations, dishes and ways of presenting food somewhere in the back of your brain. When a brief comes in, you draw on those memories to create your own version that fits.
I start with flavour and refine from there, tasting throughout and seasoning every element. Years of cooking and being curious about food give you plenty to draw on.
Who was your greatest influence?
The chefs and mentors I’ve worked with over the years. I’ve been lucky to learn from people in both fine dining and casual dining, which has given me a broad view of cooking and running kitchens. That mix has shaped the way I work today.
Tell us three chefs you admire.
Luke Selby has been a favourite since I experienced his food at HIDE around six or seven years ago. That meal has stayed with me.
Dan Birk is another. I know him through a friend and have a huge amount of respect for his work with Jason Atherton in the Middle East. He’s a quietly brilliant chef who deserves more recognition.
Matthew Ryle. I love the simplicity of his cooking and the flavour is phenomenal. He makes you want to get into the kitchen and cook.
What is your favourite cookbook?
I’d struggle to choose just one. Joël Robuchon is someone I keep coming back to for classic cooking with incredible flavour. I also enjoy books from modern chefs like Thomas Straker, Clare Smyth and James Cochran. It depends on what I’m cooking and what I want to learn.
Who do you think are the chefs to watch over the next few months?
Ruben Dawnay, the chef behind Ruben’s Reubens. I love his approach to food, with flavour coming first.
Meedu Saad is another. I’ve always been a fan of Kiln, so I’m interested to see what he does with Impala.
What’s been your favourite new restaurant opening of the last year?
Heard would be my pick. I recently ate there and it was hands down the best burger I’ve had in a long time. I’ve spent years working in fast food and developing burger concepts, so I’ve eaten a fair few. It really surprised me.
