Continuing our new series, Matt Robinson, head chef at the Bluebird restaurant on King’s Road, reveals his biggest culinary disaster, favourite architect and his three luxuries, if stranded on a desert island.
Q. How did you get started?
I started in London through a contact in Australia. He was Marco Pierre White’s head chef at the time.
Q. What do you like about London?
London gives ambitious people the chance to succeed and you have a great time doing it.
Q. What hot new cooking trends should we look out for this summer?
Well at Bluebird, it’s all about the BBQ. We are marinating lots of our meat and fish using south East Asian techniques. They are so healthy and full of flavour.
Q. You have cooked for some of the world’s most famous people, but if you could cook for anyone who would it be?
When I was growing up, Michael Jordan, was a bit of a hero for me, so I guess if I had to pick someone, then it would be him. Or maybe my Mum as I rarely get the chance to cook for her as she’s in Australia.
Q. Who is your favourite architect?
I have to say my best friend, Lucy Loneragan, who founded Love at 1st site in LA. But restaurant wise, I like some of Russell Sage’s designs.
Q. What food can’t you live without?
I struggle not to have beef because it goes so well with red wine
Q. If you were stranded on a desert island, what three things would you take with you?
Sun cream, a good book and a satellite phone.
Q. Describe your perfect home?
Somewhere hot overlooking the beach or the sea with a pool/tennis court. It would also have a couple of acres of land, plus a great boat and a great golf course nearby.
Q. What has been your biggest culinary disaster over the years?
I put a white truffle in the washing machine by mistake. They were about £2,400/kg at the time!
Q. Any advice to anyone who wants to become a chef?
Be ambitious, push yourself and never give up
Head Chef, Matt Robinson, heads up the kitchen at Bluebird Chelsea (020 7559 1000; bluebird-restaurant.co.uk) and has created an exciting Modern European menu. It is rich in brasserie favourites with a focus on creating new dishes and seasonal ingredients.Back to News