Chef of the Week Sponsored by Pure Ionic Water: Jake Mills, Sous Chef at Dorian
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?
About 2 and a half years. I had an incredible meal at Dorian and knew I had to learn their techniques and mastery of the grill.
Where did your passion for cooking come from and where did you learn your skills?
I’ve been obsessed with food and eating since before I could walk – as a kid I spent a lot of time thinking about what the next thing I’d eat would be! I always knew that I was going to be a chef, baking with my mum and nan definitely lit the spark and then I learnt my foundation of technical skills during my diploma at Hereford & Ludlow college.
What do you enjoy most about being a chef?
Making people happy through food. I love being in an open kitchen so I can see people’s reactions and talk to them across the counter, it’s very rewarding.
Name three ingredients you couldn’t cook without.
That’s a tricky one because quality ingredients are very much what it’s all about for me. I would have to say, brown butter, garlic and Chardonnay vinegar.
Which piece of kitchen equipment couldn’t you live without?
Definitely a chinois.
What food trends are you spotting at the moment?
I’m noticing that people are more interested in where their food is coming from and how it’s produced. Our guests really enjoy hearing the stories our suppliers and how they operate sustainably.
What do you think is a common mistake that lets chefs down?
Forgetting their staff are human. Mistakes happen; people get sick – it’s to be expected in such a fast paced, challenging environment. The industry’s come a long way in the last 10 years but there’s still a lot of room for change. We need to recognise how people deserve to be treated and support each other.
What is your favourite time of year for food, and why?
Autumn. The fruit and vegetables are so bountiful and so delicious, I find it easy to be creative with them.
Which of your dishes are you most proud of?
While working in Bristol at The Ethicurean I put a dessert on the menu celebrating the beetroot from our garden. I made a mousse, an ice cream, relish, molasses and candied the stems, paired with a elderflower gel and a honey and yoghurt cake. It was early on in my career and it’s still something I’m incredibly proud of.
How do you come up with new dishes?
At Dorian, produce is at the heart of everything we do, so the first step is always to check in with our amazing suppliers to see what’s coming soon and go from there. Personally, I like to connect emotions through food as well, so often if something triggers a memory or represents a mood I’ll build that in.
Who was your greatest influence?
I’m lucky to have had many great mentors throughout my life, but Mark McCabe stands out as he taught me so much and really strengthened my passion for sustainability. Beyond his love for food, his commitment to treating people well and making sure everyone was not just looked after but truly thriving was inspirational. As I rise into more senior roles, I try and approach management in the same way he does.
Tell us three chefs you admire.
Mark Mccabe, Max Coen, and Magnus Nilson.
What is your favourite cookbook?
Definitely Faviken: 4015 Days – Beginning to End. It’s such a beautiful, well-written book full of great stories and lessons. I’ve read it so many times, his writing is beautiful and always pulls me back into it.
Who do you think are the chefs to watch over the next few months?
Anyone who’s taking the time to create a healthy working culture in their restaurant, treating their team fairly for all the hard work they do and stamping out any signs of abuse. It shouldn’t be tolerated or accepted as part of the job.
What’s been your favourite new restaurant opening of the last year?
Speed Boat Bar’s new opening in Notting Hill has been a favourite lately. It’s not too far away and always consistent.
