Interviewed May 2011
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.
Q – How long have you been cooking professionally?
22 years now: seems to have gone so quick!!! Still love my job very much.
Q – Where did you train to cook?
I have trained at Marco, Nico, Pierre- Koffman, El-Bulli and Gordon Ramsay, Steven Terry.
Q – 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.
Q – 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
Q – 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.
Q – 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?
Chilli crab from a Singapore hawker stand!! yummie
Is there another chef that you most admire?
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?
No we are just tweaking and working hard to get better!
Pollen Street Social