What are your earliest memories of being interested in food?

Eating freshly picked cherries from my Aunty & Uncle’s orchard in Central Otago, NZ.

What, or who, would you say has inspired your cooking the most?

Marcus always pushed me in terms of maximising flavour when I was at Pétrus and Marcus Wareing at the Berkeley.

Describe your culinary style…

Fresh and clean, maximisation of flavour and a dash of something interesting.

What would you say is the main focus/concept for your menu at Obsession 17?

It is about a fantastic evening with 3 other chefs who I admire and respect greatly. We want to give the guests something to remember the next morning!

What do you think makes a restaurant or menu so successful?

There are numerous factors; location, food and beverage offerings, service warmth and knowledge, also price point and the actual execution of the service.

What are your most indispensable ingredients?

Maldon salt & limes.

What kind of experience do you aim to give guests when you cook for them at Obsession 17?

Having cooked there in 2016 too it is a great evening of culinary enjoyment. There is a great level of camaraderie in the kitchen, front of house and guests. It is a wonderful celebration of all the things I love; food, wine and warm hospitality.

What would you say has been the most memorable moment in your culinary career so far?

When Thomas Keller and Grant Achatz came to eat at Marcus Wareing at the Berkeley. It was a ‘pinch me’ moment with 2 greats in the dining room

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

Don’t overcomplicate things. Ingredients are rather perfect in themselves, you just need to complement them

What’s next for you/What’s projects do you have lined up?

2017 is an incredibly exciting year, kicking off with Obsession! I am then doing a charity trek in Nepal with Springboard whereby we will help rebuild a school devastated by the earthquake.

What is your guilty pleasure?

Salt and vinegar crisps with champagne

What restaurant is currently at the top of your list to dine at?

Temper; it looks incredible and I love what Neil Rankin does, and his approach to cookery and teams.

Find out more about Chantelle Nicholson and Tredwells here…