'My motto? Let the food do the talking'

Tête-à-tête with James Bradbury, Global Head of Culinary, Minor Food Group

Your favourite memory of food.

The good Aussie BBQ, great steak, fresh seafood, prawns and scallops. I used to really enjoy the typical Aussie fare and miss it very often.

What's the most challenging part of your job?

Finding the correct balance between cooking and eating for pleasure. I am an absolute food lover and enjoy eating as much as I enjoy cooking. So, it's always a struggle for me to find the balance between the two.

If you could cook for a high-profile personality, who would it be and what would you serve them?

If l had to cook for a celebrity, it would have been Charlie Trotter - the famous American chef whose cooking style and level of commitment to the industry were amazing (he passed away in 2013). We would have eaten simple food: great steak, BBQ prawns, and a farm-fresh organic salad.

How often do you eat out? And what's your favourite food city?

I eat out four nights a week on average - maybe more. My favourite food city at the moment is a draw between London and Melbourne. Both have great food and produce, talented chefs, and a non-fussy, casual approach.

After cooking all day, do you cook for yourself at home too?

Yes, I try and cook whenever possible at home. I enjoy Thai cuisine at home - as I cook Western meals at work - and love experimenting with different dishes to see if I can put my spin on them!

Do you have a personal motto that drives the way you cook?

The food I cook is simple and fresh, nothing complicated. My motto while cooking is "Let the food do the talking".

You're asked to invent an unusual dish - what would it be?

I just invented the Bangkok Benedict, which involved adding Thai chilli paste to hollandaise sauce. Coming soon to The Coffee Club in the UAE.

Who do you admire most in the culinary world, and why?

Tough question. Before social media, l followed chefs like Thomas Keller, Anthony Bourdain and Marco Pierre White. Now, l follow Munchies online - a food website that has great food by lots of known and unknown chefs alike.

One ingredient you are wary of - and why.

The humble egg - it's a tricky ingredient! You have to know how to fold it into a mixture so it won't ruin the consistency. Different egg styles have different cooking times and it's stressful if you don't get the end result you desire!

If you could choose a last meal, what would it be?

An Italian Neapolitan-style pizza. Nobody makes pizzas like the Italians do - and Neapolitan-style has always been my favourite. It's comfort food for me - just what I'd want for a last meal!

• WKND