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 allconsuming. 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.
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