What is the name of the current restaurant you work at and how long have you worked there?
Michael Nizzero Consulting Ltd.
Give a brief overview of your career.
I am a well established UK based chef who has 20 years of experience in some of the world’s most prestigious hotels and restaurants.
My greatest achievements to date are:
Opening and running the best Seafood restaurant in Dubai (Pisces Madinat Jumeirah)
Being Sous Chef and working with Michel Roux and Alain Roux at the Waterside-inn the oldest 3 Michelin star restaurant outside of France – at just 24 years old. I also worked together with Chef Alain and Chef Michel on different books and worldwide food promotion.
Gaining and retaining a Michelin star for 4 years in Champagne at Hostellerie La Briqueterie Relais & Châteaux, France at age 29 (the youngest Michelin star chef in France at the time).
Together with Executive Chef John Williams and team, gaining a Michelin star at The Ritz London hotel in 2017.
Running a profitable and high quality food operation at the Relais & Châteaux, The Bath Priory Hotel and being awarded 3 AA rosettes after only one year.
Now consultant chef, offering help and support in worldwide fine dining restaurants, I am also the host of Cuisine Culture on Cuisine Culture TV and the digital food network. I give online tutorials via my live cooking platform and many other things.
Where did you learn your skills/culinary education?
I have started my first step in the trade at the Brussels Cookery School, I did many stages and work experience in Michelin star restaurant in Brussels at the time.
What do you enjoy most about being a chef?
Discovering new produce, work with the team ,creating and making people happy.
Which of your dishes are you most proud of?
My crab and lovage dish, beef tartar dish and pigeon dish. All these dishes are the essence of French classics re-modernised.
How do you come up with new dishes?
I look at what’s in season, I try to remember flavours and technique I love and put something new together. I get inspired by brand new produce and try to match the flavour that would work together
Who was your greatest influence?
The Roux Family as I was Senior Sous Chef for 4 years at The Waterside Inn. Working alongside Mr Michel and Alain Roux was a great honour for me and still do work with them to this day, its like my second family.
What is your favourite cookbook?
Sauce by Michel Roux.