Gopi Chandran

How long have you been at the hotel?
3 months.

Which was the first hotel restaurant you worked in?
The TAJ Group of Hotels.

What was the last London restaurant you went to, apart from your own?
Restaurant Story in London Bridge.

What or who has been the biggest influence on the way you cook and why?
Raymond Blanc.

What is your personal signature dish?
Fricassee of Monk Fish and Veal Sweatbreads, Morels and Tarragon.

Which other chef’s do you most admire?
Jean Christophe Novelli.

What’s the best part of your job?
Creativity and interaction with the customers.

And the worst?
Quiet periods.

What would your last meal be?
Spaghetti Bolognaise.

Do you have a chef’s shortcut that you can share with us?
Delegate!