Michelin starred chef Michael Wignall sits down with THE ADDRESS Magazin to talk about childhood memories from a food market in Istanbul to the most important tool in the kitchen.
A short spell cooking in Spain, directly after college, was the start of Michael Wignall's professional culinary journey. He then went on to work with Michelin accredited Paul Heathcote which kick started a run of jobs in various Michelin star establishments including L’Ortolan with John Burton Race, The Cliveden, Michael’s Nook, The Devonshire Arms as well as cooking stages with Pierre Gagnaire at Rue Balzac and Les Crayéres amongst others.
Now chef / patron of Michael Wignall at The Latymer, he has been awarded Two Michelin stars for his cooking and numerous culinary accolades including being voted one of the top 20 restaurants in the UK.
TA: What do you wish you had known when you started as a chef?
MW: The way in which the profession is all- consuming. It is common knowledge that chef’s work long hours but cooking really is a lifestyle, not just a job.
TA: What or who inspires you to cook?
MW: The fact that every day sets out a new challenge coupled with new and exciting raw ingredients for me to use is always inspiring.
TA: Which is the best restaurant you have ever been to and why?
MW: Cellar de Can Roca provides the complete dining experience, not just from the food but also the service, ambience, setting and informality. However, I am a firm believer that the company you’re with can enhance the experience. In the wrong company, even the best restaurant in the world would not live up to your expectations.
TA: What aspect of being a chef is most gratifying for you?
MW: Creating something new and being able to experiment with total carte blanche is extremely satisfying.
TA: If you could cook and dine with anyone, who would that be?
MW: Picasso because I would love to pick his brain regarding his inspiration for his pieces and Bill Evans, a jazz pianist. Like a chef on top of his game, Evans embraced new movements, such as free jazz. Originality is so important in order to stand out from the crowd. Plus he could provide the after-dinner entertainment!
TA: How has your cooking evolved over the years?
MW: My cooking is constantly evolving due to developments in technology, incorporating new techniques to reinvent old dishes and finding new ingredients and flavours to experiment with every day.
TA: Which chefs do you admire the most, and why?
MW: Those that are still in their kitchens on a regular basis when their name is above the door.
TA: How do you define your cuisine?
MW: Modern European with Eastern influences.
TA: Where do you get your creative inspiration from?
MW: My inspiration can come from literally anywhere, from colour to flavours, my travels and books that I read. I find that my surroundings and most importantly my staff are a great source.
TA: What’s been the highlight of your career so far?
MW: I can always remember getting my first star, and obviously gaining a further second star was amazing; however, I believe you are only as good as your last meal. Whilst stars are of course important to me, I do not consider that they define me. Being happy and ensuring my customers and staff are happy is ultimately what is most important.
TA: What’s your favourite ingredient to cook with? / What are your three favourite ingredients?
MW: Anything that has been grown or produced with the same amount of passion as we put into our dishes is always a joy to use.
TA: You have had the fortune of travelling across the globe. Can you share two of your favourite experiences as far as your culinary expeditions are concerned?
MW: I travelled to Turkey in a VW camper van with my family aged four and I still remember my father buying me a Turkish coffee and some Turkish delight from the market in Istanbul, whilst one of the local traders tried to barter with him to buy me! I had long blond hair and it was the 70’s!
The second is more recent. Just last year, I was cooking for a charity in India, called CSSG, which looks after underprivileged children. Whilst there, I got to taste the real India.
TA: What is the one kitchen tool you could not live without?
MW: A good quality non-stick pan, it just makes life easier.
TA: Who do you think are the chefs to watch in 2014?
MW: There are so many good up and coming chefs out there, that’s hard to put your finger on just one. Talent and fame do not always necessarily equate, although not being famous does have its advantages as it allows little distraction to detract from creativity I believe there is a fine line between being creative and copying.
TA: What are your plans for the future?
MW: Simple, to keep striving forward, to continually evolve but most importantly, to keep enjoying what I am doing.
