Having moved from the Colombian village of Sevilla to Southampton in 1995, Ovidio Aranva has worked in some of Southampton’s hottest kitchens.

Having applied his trade at La Margherita, The Oxford Brasserie, and now the Platform Tavern, the 51-year-old continues to delight customers having cooked dishes for some of the UK’s most recognisable figures.

What inspired you to become a chef?

“I moved to the UK in 1995, just looking for a better life. My family was here, and I was working at a building site and then a friend offered me a job as a chef at La Margherita and I took it on and fell in love with food. In Colombia there is quite a strong food culture and variety of fruits and vegetables. When I came here, I got really interested in trying new types of European food.”

What was the first meal you cooked for someone else?

“It was my attempt to make a special fried rice. I was 11-years-old and my brother who was 10 years older than me called me a chef for the first time, he said: ‘You cook like a chef.’ It’s funny because he still reminds me of that.”

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Tell me a bit about your career so far?

“I’ve always loved being a chef but when the Covid-19 pandemic hit I wanted to take some time out and did some painting and decorating for a short time as that’s something I had learnt when I was younger. I probably did that for two years but then I really realised that’s not where my passion is.”

What’s the proudest moment of your career so far?

“I would say there’s a couple. I once cooked a meal for Sharon Osbourne at the Oxford Brasserie – and also for Bon Jovi’s band. He was not there but I cooked for his band. There’s been a few nice moments when I’ve felt very proud. At La Margherita we would get big football stars. I cooked for John Terry, Sol Campbell, I also cooked for Frank Bruno – a fillet steak for Frank Bruno, I was very proud for that. In the past there were a lot of famous people coming into the restaurant.”

What’s your signature dish?

“I would say seafood, a lot of people compliment the way I cook seafood. I love anything to do with the sea.”

What’s your favourite dish on the menu right now?

“I personally love our Sunday roast. It’s a national dish and we always like to make it stand out. I also like the cod loin; the pies are homemade – we try to change our menu every four months.”

Where is your favourite place to eat in Hampshire?

“I don’t really go out much as I’m always cooking in the kitchen here or at home, so I like my own food and to cook myself. I’m very fussy, I like my own cooking.”

Which chef do you most admire?

“Years ago, in Southampton there was a guy who owned Oxford Brasserie. His name was Fabrizio Ghislanzoni, he was Italian and a top chef. He was incredible, I never met anyone else who had the knowledge and the touch he had.”

What’s your favourite ingredient?

“I’m from Latin America, so I love chilli.”

What’s your career ambition?

“I think the dream would be to have my own restaurant, but I know how hard that can be – it becomes your life. Maybe a British inspired place in my hometown of Sevilla, they really love Britain and have souvenirs from when they’ve visited.”