The Seasoned hotseat: Glyn Wiltshire
I have been immersed in the catering business all my life with experience that stretches from a Michelin star restaurant in France to 5 star hotels in London. I have covered contract catering for companies such as Imagination and Price Waterhouse Coopers. Some of the highlights of my career were winning multiple competitions at Hotel Olympia, as well as working as executive chef for Ampersand and Tom Aiken.
What’s your favourite London restaurant?
My favourite place to dine is our own kitchen at our base in Romford. The production chefs serve us great food between 12.00pm and 3.00pm. It reminds me of when I worked in a Michelin starred restaurant in France, staff would always sit around a dinner table with the head chef and eat together, nurturing a great team spirit.
What do you enjoy cooking?
I love experimenting with molecular gastronomy and producing things like edible glass.
What is your hidden talent?
I’m an open book.
Who would you invite to try your signature dish?
My late father and brother.
Gordon Ramsey or Jamie Oliver? (Who’s your favourite and why?)
I have actually met them both! I have always followed their work but if you ask me to choose a chef it’s got to be Chris Hawkins our executive chef, because he is the most honest man and stays true to his food.
What do you like most about working in events?
The unpredictability, it’s like driving a Formula 1 racing car; you have to keep your eyes on everything, otherwise things can fall apart.
Most memorable event?
It has got to be the Jo Malone event at the Shard. Firstly it’s a stunning venue. Secondly it unexpectedly through us many operational issues on the day, that we had to tackle and resolve. Everything went smoothly and we delivered a successful event regardless. Operationally, you have to be able to adapt and be prepared to resolve issues and deliver, no matter what.
What three things can’t you live without? Love, good souls and team work.
Most adventurous experience? Working and living in France in a Michelin star restaurant. I used to sleep on the floor, have only one day off every fortnight but the amazing food was worth it.
Mexican vs. Italian?
If you could travel anywhere what would be your dream destination?