Chef of the Week Sponsored by Pure Ionic Water: Mervyn Desir, Lead Development Chef at Whitbread

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/company?
I’ve worked at Whitbread for over 10 years, working in food development and innovation across all brands, Premier Inn, Bar & Block, Beefeater, Brewers Fayre, Table Table, Cook House & Pub. My role focuses on creating and developing dishes, identifying food trends and bringing menu concepts to life at scale, but my background is firmly rooted in restaurant kitchens, where I spent many years honing my craft before moving into development.

Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from loving eating and growing up around food, seeing how it brings people (family) together. From an early age, I was fascinated by complex flavours, different cuisines and then loving the theatre of a busy kitchen.

I went on to study for a Culinary Arts Diploma at Westminster Kingsway College, which gave me a strong technical foundation. From there, I continued my development in professional kitchens, including time working in France at The Ritz, La Pont de la Tour and Odette’s, to name a few, where I gained a huge appreciation for classical techniques, respect for ingredients and the importance of simplicity. Throughout my career, I’ve also had the pleasure of training and working with some talented chefs such as Frederick Foster, Tom Kerridge and Jamie Oliver.

What do you enjoy most about being a chef?
Initially, it was the buzz of a busy professional kitchen. I loved the energy of service, the pressure, the camaraderie of the brigade, everyone pulling together to deliver a great experience for guests. There’s a unique atmosphere in a professional kitchen that’s hard to replicate elsewhere.

As my career has evolved, what I enjoy most is the opportunity to learn and discover new flavours, ingredients and techniques continually. I’ve been fortunate to work abroad and dine at some incredible restaurants around the world, including Arzak in San Sebastián, Alinea in Chicago and Noma in Copenhagen. Experiencing different food cultures has had a huge influence on how I think about food and continues to inspire the dishes I create today. Taking an idea, a flavour or an ingredient and turning it into something people genuinely enjoy eating. Seeing a dish go from concept to menu and become a guest favourite is incredibly rewarding. For me, being a chef is about combining creativity, craftsmanship and a genuine passion for making people happy through food.

Name three ingredients you couldn’t cook without.

Which piece of kitchen equipment couldn’t you live without?
A sharp chef’s knife. It doesn’t matter how much technology there is in a kitchen these days, it’s the most versatile and essential in any kitchen.

What food trends are you spotting at the moment?
Guests are becoming much more adventurous with big and bold flavours. Korean, Japanese and Southeast Asian influences all continue to grow, while plant-forward dishes are becoming increasingly creative rather than simply being alternatives to meat-based dishes.

I’m also seeing a real demand for premium comfort food. Guests still want indulgence, but they’re looking for more interesting flavours and ingredients.

There’s a growing demand for high-protein and health-conscious menu choices, without compromising on flavour or indulgence. Guests are becoming more aware of nutrition and are looking for dishes that feel balanced while still delivering a great eating experience.

Fermentation continues to influence menus, whether that’s through kimchi, miso, gochujang or fermented hot sauces. These ingredients add depth, complexity and layers of flavour that guests are increasingly familiar with and excited to try.

What do you think is a common mistake that lets chefs down?
Chefs not mastering the basics. Early in my career, I learnt that great cooking starts with solid foundations, good technique, consistency and attention to detail.

I also think some chefs forget who they’re cooking for…The guest should always be at the centre of what we do. Some of the best dishes I’ve eaten, whether in a local bistro or at world-renowned restaurants like Skof, have been relatively simple but executed exceptionally well.

For me, it’s about constant learning, which is what separates good chefs from great ones. No matter how long you’ve been in the industry, there’s always something new to learn.

What is your favourite time of year for food, and why?
Autumn!! The variety of produce is wide, and the flavours become richer and more comforting.

Which of your dishes are you most proud of?
It’s difficult to choose just one, I’m proud of many products and dishes I’ve created over the years. I was particularly proud of creating a range of BBQ rubs and sauces from scratch, developing a double-crunch coating recipe for chicken wings, developing my burger blend recipe and a Black Forest Crownie that combined rich chocolate and cookie dough indulgence with black cherry goodness.

Each of these projects challenged me in different ways and required a balance of creativity, technical knowledge and commercial thinking. Seeing a product go from an initial idea to being enjoyed by guests is one of the most satisfying parts of being a development chef.

How do you come up with new dishes?
Gather inspiration from restaurant visits, travel, consumer trends, social media and supplier innovation. I then look at how those ideas can be adapted into something unique, commercially viable and operationally simple.

Who was your greatest influence?
Without a doubt it’s my gran! She inspired my love of food from an early age and taught me that great food doesn’t have to be complicated. She cooked with love, passion, care and generosity. Seeing the joy her food brought to the family is what first made me fall in love with food. Throughout my career, those values have stayed with me.

Tell us three chefs you admire.

What is your favourite cookbook?
Les Halles Cookbook by Anthony Bourdain. I’ve always loved his curiosity about food and culture. In this book, he shows that great food isn’t just about technique. It’s about people, places and storytelling as well as great recipes.

Who do you think are the chefs to watch over the next few months?
The chefs that catch my attention are pushing flavour boundaries while keeping food accessible, drawing inspiration from global cuisines, particularly Asia and the Middle East, while staying true to authentic ingredients and techniques.

I think there are some incredibly talented young chefs coming through who are focusing on fermentation, open-fire cooking and creating memorable guest experiences rather than simply following trends. The chefs to watch are often not the ones with the biggest profiles, but those quietly developing exciting food and influencing what appears on menus across the industry.

What’s been your favourite new restaurant opening of the last year?
SKOF, hands down. What Tom Barnes has created is impressive. The food is technically excellent but still feels honest and ingredient led. It’s the sort of place that inspires you as a chef and reminds you why you fell in love with the industry in the first place.

Another great experience again in Manchester was Another Hand. The creativity, flavour combinations and modern approach to cooking were top draw.

www.whitbread.co.uk