Celentano's chef: I turned up with no experience but a hunger to learn
Celentano's was awarded a Michelin Bib Gourmand within the first six months of opening and has been recognised by the Good Food Guide.
(Read more: Celentano's celebrates three years of success in Glasgow)
This week, Parker steps up to the plate for our chef Q&A.
Pictured: Parker outside Celentano's in Glasgow (Image: NAOMI VANCE PHOTOGRAPHY)
What was your first kitchen job?
My first restaurant job was at Harlem in West London in 2004. It was a late-night American restaurant serving the best gumbo, blackened salmon and New York cheesecake with a lot of Latin American influence. The head chef, Fiona Ruane, was a real kitchen mother to me; she took me under her wing. I turned up with no experience but just a real hunger to learn.
Where is your favourite place to eat out?
Having spent so much time in London, there are always new places in London I want to try when I go back to visit. Perilla in London is a favourite, Ben Marks is a truly gifted chef, and I'm sure I would try Wildflower from Arron Potter. Another on my list is Anglo Thai's new restaurant.
What is your guilty pleasure meal?
Chocolate mousse with salty oats.
Can you share a memory of your worst kitchen disaster?
It's usually got some sort of electrical or plumbing or gas fault over a weekend when no one can come out having to use some sort of bushman mechanic technique to get a temporary repair.
What is your signature dish?
Probably the malted barley affogato because it's hugely popular and is a staple on our menu. We have seasonal veggie secondi which are gems, this year we did a BBQ cauliflower walnut ragu hedgehog mushrooms.
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Who would you say is your biggest inspiration?
There have been a few over the years, but my mum was probably my biggest inspiration. She never said no to any new hobby or interest. Later in life, she took up macrobiotic cooking (after being diagnosed with cancer). She was given six months to live but managed to survive for another three and a half years without medical intervention. This cooking involves healing through consuming certain foods. The art of fermentation touches on a bit of this as well.
What is one of your pet peeves as a chef?
Lack of punctuality and wasting produce.
If you weren't a chef, what do you think you would be doing with your life?
I used to draw plans of houses and swimming pools as a side-line hustle while studying at school so probably an architect
What's your favourite trick for making cooking at home easier?
Pre-cooked short-grain brown rice, really good quality soy sauce and miso paste from that dinner can be rustled up with a few vegetables in a matter of minutes. Since having a little boy thrown into the mix my home cooking feels like a 'ready steady cook'. Possibly the most stressful service of the week..
What has been the one highlight that stands out in your career so far?
Opening Celentano's with my wife, she has been a superstar to work with. Someone with a real eye for detail and a driving force like no other.
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