He's the Southampton steak house head chef who went from pot washer to cooking for legendary chef Marco Pierre White.
Mario Leon, from Miller and Carter at Bursledon talks coffee, celery and jelly babies in our meet the chef column.
What first inspired you to become a chef?
"Watching my mum cook. Me and my sister always used to sit and watch mum while she cooked, she hated an audience but we were mesmerised. I believe that food is a love story and that starts at home."
What was the first meal you cooked for someone else?
"A classic Spaghetti Bolognese, I grew up with an Italian background so staple Italian dishes were always a regular thing in our house!"
"I’ve worked in hotels and restaurants and have been at Miller and Carter for eight years. I started on pot wash and worked my way up to head chef in that time, through hard work, determination and a lot of hours and commitment.
What is your proudest career moment to date?
"Cooking for Marco Pierre White. He came in after service had ended and he complimented the steak I had cooked for him, I didn’t even know it was for him!"
What is your signature dish?
"Moqueca – a Brazilian seafood stew!"
"I’m a big fish fan, I love our Pan Roasted Cod Loin, delicate flaky fish compliments the flavours of the butternut squash. Paired with a cold crisp Pinot Grigio, always a winner in our new outside dining area when the sun is shining."
What is your favourite meal to cook at home?
"Although I spend the majority of my days grilling steak at work, when I get home, I love to cook hearty classics! A lasagne, a roast dinner, the usual family favourites for me and my son."
What do you like to drink with dinner?
"It really depends on what I’m having, if eating steak its always got to be red wine – Rioja is my favourite."
"Coffee is my first love, and most important meal of the day! I can’t have anyone else make my first coffee of the day. Otherwise my guilty pleasure is anything sweet – tiramisu, chocolate & jelly babies!"
Which key ingredient is always in your fridge?
"I always have celery in the fridge, I like to make my own stocks and sauces and celery is a big game changer! I grow it in my garden."
What is your favourite Hampshire ingredient?
"I regularly use our local farm shop at Pickwell Farm. Me and my son love to pick the strawberries when in season, the pumpkins are great too!"
"Marco Pierre White, after meeting him I took a lot from him in terms of my kitchen leadership style, he’s very calm under pressure but runs a tight ship!"
What’s your career ambition?
"To inspire others, sharing my knowledge with the younger generation and ensuring they have a safe and supportive environment to work in."
What do you think will be the next big restaurant trend?
"A friend of mine does an all-sensory immersive and theatrical dining experience Euphoria in London, which I think will definitely catch on. It's story-telling through the art form of food. You need to go with an open-mind and be ready to embrace a perfect world down a rabbit hole of nonsense!"
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