Samorn Saraburi, also known as Mikey, talks Sunday roast, watercress and Gordon Ramsay in our regular meet the chef column.

What first inspired you to become a chef?

"Growing up, I spent countless hours in my grandmother's kitchen, watching her transform simple ingredients into magnificent meals. The joy she took feeding others and the way food brought our family together sparked my passion."

What was the first meal you cooked for someone else?

"A simple marinated grilled pork collar, Thai style with sticky rice. It wasn’t perfect, but seeing how they enjoyed it made me realise how powerful food could be in making others happy."

(Image: The Giggling Squid)

Tell us a bit about your career so far…?

"My career started in a small local restaurant where I learned the basics of professional cooking. From there I moved to large kitchens, working under some incredible chefs who helped refine my skills. Over the years I have had various roles, from sous chef to head chef and each position has taught me something new about food and the industry."

What is your signature dish?

"Salmon Panang served with a side of vegetable, which is now on the Giggling Squid menu."

(Image: The Giggling Squid)

What is your favourite dish currently on your menu?

"North Eastern papaya salad and Moo ping pork skewers, simple but full of flavours."

Where is your favourite place to eat in Hampshire?

"Miller and Carter steakhouse."

What is your favourite meal to cook at home?

" A classic esan meal, easy and always a hit with family and friends."

What do you like to drink with dinner?

"The flavours of cold beer complement many of the dishes I cook and add an extra depth of enjoyment to the meal."

(Image: The Giggling Squid)

What is your culinary guilty pleasure?

"A Sunday roast! Or a barbecue on a hot day."

Which key ingredient is always in your fridge?

"Fresh lemon grass, chilli and galanga with other fresh Thai herbs, such as Thai basil. They add so much flavour to dishes and are incredibly versatile and healthy."

What is your favourite Hampshire ingredient?

"I really like Hampshire fresh watercress, which is grown very near."

Which chef do you most admire?

"Gordon Ramsay, His dedication to the craft, relentless pursuit of excellence and ability to inspire others, plus his passion for cooking is infectious."

(Image: The Giggling Squid)

What’s your career ambition?

"To open my own restaurant that showcases the best of local produce and embodies a farm to table philosophy."

What do you think will be the next big restaurant trend?

"An increased focus on sustainability and zero waste cooking."