(image © Royal Exchange)

John Ross Jr has worked with Adam Gray, currently Skylon’s Executive Chef, for over 10 years. Here, he covers his inspiration, reveals how he likes to wind down and provides advice for budding restaurateurs.

I became a chef because…
…of my passion for food. I used to help out at the local pub as a kid washing pots and discovered soon after that I could cook. I then put myself through college it went from there.

Where do you get inspiration for new dishes?
Seasonal produce, particularly ingredients sourced in and around the British Isles, is my main influence.

What do you look for in a producer?
Consistency, quality and price – in that order.

What’s your favourite meal?
I love Indian cuisine. There are some amazing and interesting dishes coming out of places such as Rasoi, The Cinnamon Club and The Painted Heron, which are some of my favourite restaurants in London.

What three things would you take to a desert island?
A very large box of matches, a Leatherman multi-tool and a fishing line.

When I’m not working I like to…
… spend quality time with my family and keep fit. I cycle 26 miles a day, train in Krav Maga (Israeli unarmed combat), swim and enter such events as Tough Mudder.

What’s the most bizarre thing that has happened in your restaurant?
I once sat next to Sharon Stone whilst in a restaurant in San Francisco, around the time of the launch of Basic Instinct.

What tips can you give anyone looking to enter the food business?
Be committed to what you do and be prepared for hard work and antisocial hours. On the upside, make sure you enjoy the rewards that come with it, too, such as the feeling you get when you make people happy through great food.

The best piece of advice I’ve ever been given is…
…always be honest with yourself.

For more information or to book a table visit www.skylon-restaurant.co.uk.