Chef of the Week Sponsored by Pure Ionic Water: Greg Popek, Regional Culinary Lead at BaxterStorey
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 working for BaxterStorey in the South West region for 14 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from my family home, especially from my grandma and my mum. I’ve been working in the hospitality industry for over 23 years, across both restaurants and B&I. I completed the Chef Academy Level 5, hold an NVQ level 3 in Professional Cookery, Food safety level 4 and RSPH level 3 award in Nutrition for Health.
What do you enjoy most about being a chef?
Being a chef allows me to express myself through the power of food, whether that’s creating delicious dishes or using food as a vehicle for doing good.
Name three ingredients you couldn’t cook without.
Dijon mustard, eggs, and olive oil.
Which piece of kitchen equipment couldn’t you live without?
My Thermomix.
What food trends are you spotting at the moment?
I’m glad to see a growing focus on sustainable nutrition and reducing food waste. It’s encouraging to see this shift becoming more mainstream.
What do you think is a common mistake that lets chefs down?
Ego. Over the years, I’ve met many chefs, good and bad and ego is the one thing that consistently holds people back.
What is your favourite time of year for food, and why?
Autumn, without a doubt. As a keen forager, this is the most exciting season: the magnificent British mushroom season is in full swing, with the abundance of chanterelles, birch boletes, and penny buns.
Which of your dishes are you most proud of?
Probably one of my latest development dishes Cured Chalkstream trout, egg yolk pure, cold pressed dill oil, black barley oats and apple & celeriac salsa. Not only was the dish itself a success, but I also created the HACCP plan for it, which was an important part of the development process.
How do you come up with new dishes?
I follow a few rules: understanding who I’m cooking for, focusing on seasonality, applying the flavour wheel, and thinking about the visual impact.
Who was your greatest influence?
My biggest influences have been Rik Razza (Head of Chef Development at BaxterStorey) and Josh Eggleton from Pony.
Tell us three chefs you admire.
Rik unlocked my potential and taught me how to improve every day. Josh has outrageous culinary skills and is probably the best human I know, he taught me how to be a better person. Adam Byatt he is just on top of the craft game for many years now.
What is your favourite cookbook?
Dough by Richard Bertinet and Taste by Sybil Kapoor.
Who do you think are the chefs to watch over the next few months?
Hannah Catley.
What’s been your favourite new restaurant opening of the last year?
It has to be Dongnae. Their craft is exceptional, and they are incredibly authentic. The restaurant was open in 2024 but still its my favourite.
