Daniel Doherty

Starting as a kitchen porter, before studying under the great Herbert Berger at 1 Lombard Street, Daniel Doherty worked at Noble Rot and Roux Fine Dining, honing his exemplary skills. He became head chef at The Ambassador in Exmouth Market in 2008, later moving to the equivalent role at The Empress in Vitcoria Park. In 2010 he took an ambitiously divergent road less travelled, and opened The Old Brewery, a restaurant and micro-brewery in Greenwich, before accepting the position of Executive Chef at Duck and Waffle in 2012. He went on to win the Rising Star Chef at the Tatler Restaurant Awards in 2013, and became the youngest person to be accepted into the Royal Academy of Culinary Arts in 2014.

1. What was your biggest career break?

I'd say Duck and Waffle, getting that job was a big move for me. 

2. Have you had a notable mentor – and if so what was it about them that was so inspiring?

Herbert Berger at 1 Lombard Street. I've never worked with someone so knowledgeable. 

3. What one piece of advice would you give to the 20-year-old you?

Slow down and stop trying to rush!

4. What qualities to do you look for in new recruits?

All about personality and character. Skills we can teach anyone, but those attributes are priceless. 

5. Who do you admire and why?

So many people. I guess anyone at the top of their game. 

6. What does the future of your industry look like?

It's looking busy! So many restaurants are opening, it'll be interesting to see if it slows down or not. 

7. If you hadn’t chosen your current career, what would you have done instead?

I'd like to say I'd have been a footballer but I don't think I was good enough. Something around sports or nutrition. 

8. What is your biggest extravagance?

Wow, no idea. Don't really have one. 

9. Who would you invite to your dream dinner party and why? (you can invite three people – they must be alive)

Thomas Keller, Mathew McConaughey and David Mitchell.

10. What do you do to relax away from work?

Cycle, run, any kind of exercise and, of course, eat! 

11. If you could change one thing about Britain today, what would it be?

Food in sporting stadiums and getting people to cook more at home. 

12. What would your last meal be? (please choose a starter, a main course and a pudding)

Langoustines grilled in garlic butter, Sunday roast - all the trimmings - followed by steamed treacle pudding.