Revelations: Graziano Bonacina, executive chef, Bardo St James’s, London

What was your best subject at school?

Maths. I enjoyed problem solving within algebra

What was your first job?

As a salumeria in a delicatessen in my hometown

What was your first job in catering?

A commis chef at a village restaurant called Fatur. I used to go to school during the week and work there at the weekend

Which is your favourite restaurant?

A pub lunch at the Earl Spencer in Earlsfield in London. I have been going there for 20 years

What is your favourite hotel?

The Payogan in Bali. You mediate daily and are immersed in nature. Perfect for a chef to finally relax after years of laborious work

What is your favourite drink?

Japanese whiskey Hibiki with two ice cubes

What is your favourite cuisine?

Indian food, which I discovered from my wife’s delicious meals

What ingredient do you hate the most?

Ketchup. It masks any real flavour

Are there any foods or ingredients that you refuse to cook with?

Stock cubes

What flavour combinations do you detest?

Pineapple on pizza. It ruins one of the most important dishes in Italy

Which person in catering have you most admired?

Sean Brock. He has created an environment in favour of the wellbeing of the chefs, allowing them not to be overworked and be in a safe, meditative place

What irritates you most about the industry?

That waiters and chefs are expected to do extra hours without being told beforehand, and they don’t get credit for their work

What is your favourite book?

Riso by Simone e Roberto Cerea. It describes how to cook risotto in a traditional and a modern way. You don’t find risotto in many Italian restaurants in England although I believe it deserves more recognition

What is your favourite prepared product?

Frozen chopped onions. They save me so much time when I’m cooking Indian food at home. And they stop my eyes from watering