What's your cooking background?

I worked in several local establishments before coming to The Little Prince. Diggies and Lee and Me were two of my favorites.

What's your earliest memory of cooking?

I can remember cooking sea snails with my mum when I was little. She's from the Philippines so she gave me a great knowledge of that cuisine.

What made you want to become a chef?

I have always had a love for food and being a passionate person drew me to become a chef. I love that the hospitality industry is driven by passion.

Do you do much cooking at home or, after a day at work, is it the last thing you want to do?

I enjoy cooking outside of work, I genuinely love food and experimenting with new things.

Do you think people have the idea that food in a bar or pub has to be boring?

I don't think so, there are certain dishes that are classic pub or bar food and are constants on a menu, but it's all about flavour, and if you do something well flavour is never boring.

What style of food or cooking are you inspired by?

I don't think it's one type of cuisine that I am inspired by but more the combination of flavours.

Do you get much of a chance to be innovative in the menu items?

Louise, Redmond and Katie (the owners of Little Prince) all have a love of great food and they constantly have things they want me to make and put on the menu. Having said that, they encourage me to come up with new things and try them out. Our weekly specials on the menu are where I can really experiment.

Being a chef, are your family and friends afraid to cook for you?

No, not at all, I encourage family and friends to cook. I love to see what other people have created and it also gives me ideas for my own creations. You don't have to be a chef to cook an amazing dish.

What's the worst thing about being a chef?

It can be hard to manage a social life outside work. Everyone in the hospitality industry is in the same situation though, so we end up socialising together.

What are your favourite ingredients to work with, and your least favourite?

My favourite ingredient to work with is large cuts of meat eg. shoulders of lamb, whole ribeye, also any grains, spices or fresh herbs. Fresh herbs can always make a dish that little bit better. As for least favourite, there isn't anything that comes to mind.

What's your go-to dish when cooking a meal for yourself?

There isn't a single "go-to"meal for me, just as long as it tastes good.

RECIPE | Caramelised sprouts

With a dish like this, it's best to have all your ingredients laid out in front of you ready to go.

INGREDIENTS

800g brussel sprouts, washed and halved

8 slices of good quality spanish jamon, roughly torn

2tbs of muscovado sugar

250g salted butter, diced small

½ bunch of thyme, washed and finely chopped

Sea salt flakes

Fresh cracked pepper

Olive pomice oil

Watercress to garnish

METHOD

1. Heat a large frying pan on a medium heat and lightly lubricate pan with your pomice oil. Throw in your halved brussel sprouts and season with salt and pepper, then lightly saute for 2 minutes until they are starting to turn golden.

2. Add the butter and sugar along with the thyme, cook for a further three minutes. What you will be looking for as the butter melts is a glossy finish on your brussel sprouts. Stir occasionally to coat everything evenly.

3. Just before serving, add your jamon to the frying pan, stir through then serve immediately.

4. Garnish with a few watercress leaves.

Serves 4