Meet the chef treating travellers to Southampton's DoubleTree by Hilton to a menu including his succulent curries and seafood.
Head chef Scott Whiteing talks barbecues and beer in our meet the chef column
What first inspired you to become a chef?
"I like eating! Good food is such a massive part of my life it seemed like the natural career choice."
What was the first meal you cooked for someone else?
"Barbeque! We learn this from an early age where I come from – great fresh fish and lamb are my top choice."
Tell us a bit about your career so far…?
"I’ve been in the UK for a couple of decades and worked in all sectors at a senior level – from development to exec roles – but settled at hotels as the variety keeps me engaged and interested."
What is your proudest career moment to date?
"I really don’t have a proudest moment, but I guess some of the competition cheffing was the most fun."
What is your signature dish?
"I’d say probably some of my curries or seafood."
What is your favourite dish currently on your menu?
"The gnocchi is pretty good – love it."
Where is your favourite place to eat in Hampshire?
"At home in the back yard on the BBQ, of course!"
What is your favourite meal to cook at home?
"It would have to be the whole two-day brined peri-peri chicken with some simple grain mustard potato salad."
What do you like to drink with dinner?
"You can’t beat a cold beer."
What is your culinary guilty pleasure?
"Teacakes – all day!"
Which key ingredient is always in your fridge?
"There’s always a really good amount of fresh vegetables and meat but I’d say mainly ginger, coriander and limes."
What is your favourite Hampshire ingredient or delicacy?
"Fresh trout, please."
Which chef do you most admire?
"I admire the guys out there just grinding – nobody in particular. I’ve worked with some fantastic chefs that are just doing the rounds in pubs and food vans – they are the real heroes."
What’s your career ambition?
"At this stage my career ambitions are all about stability and providing a great dining experience – wherever I am."
What do you think will be the next big restaurant trend?
"I would love to see west African food take centre stage!"
Would you like to appear in our meet the chef column?
We would love to hear from Hampshire chefs for our meet the chef column, which tells the beyond the kitchen tales of some of the best talent from across our region.
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