| Jason Atherton is chef/patron of Pollen Street Social. He was previously head chaf at the highly successful Maze, and led the kitchen at Verre in Dubai. |
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| How long have you been cooking professionally? |
| 22 years now: seems to have gone so quick!!! Still love my job very much. |
| Where did you train to cook? |
| I have trained at Marco, Nico, Pierre- Koffman, El-Bulli and Gordon Ramsay, Steven Terry. |
| How would you describe your style of cooking? |
| I would say my cooking style reflects me, I travel a lot so I get inspiration from that and have a very eclectic evolving style. |
| Is there a secret for a successful restaurant? |
| No No No No. If I knew I would be a millionaire , just work hard listen to your guest feedback |
| Do you have a “signature dish” or favourite dish you enjoy cooking? |
| No I don’t believe in signature dishes as the guests should decide what is best. |
| Do you have a favourite ingredient? |
| Yes my fav places are El Poblet in Spain, The ledbury, Sat Bains, Barrafina and Opera Tavern |
| Which restaurant do you most enjoy eating at on your night off? |
| Barrafina or Opera tavern |
| What is your most interesting or fun experience from your time in restaurants? |
| I think the ability to travel with my work , I love to experience new things and taste new cooking styles etc. |
| What would be your “last request” dish? |
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| Chilli crab from a Singapore hawker stand!! yummie |
| Is there another chef that you most admire? |
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| I admire all chefs who put their life on the line and work that hard. |
| Any advice you would give to someone wanting to become a chef? |
| Don’t - it is a nightmare!!!!!!!!!! Ha ha, no just make sure you are ready for total commitment |
| Any final thoughts you’d like to add? |
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| No we are just tweaking and working hard to get better! |
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Current Restaurant |
| Pollen Street Social |
