He's cooked for Hollywood royalty, rock stars and a few presidents during an illustrious career in the kitchen.

Stephane Gerard, head chef at Brickworks Lounge & Grill at voco Fareham, talks Cunard's QEII, Michelin stars and watercress in our meet the chef column.

What first inspired you to become a chef?

"My Dad. He has been a chef since the age of 14 and has a very strong work ethic. The apple didn’t fall far from the tree."

What was the first meal you cooked for someone else?

"A French crepe, as soon as I was old enough to see over the stove."

(Image: voco Fareham) Tell us a bit about your career so far…?

"From 1988 to 1992 I did my professional training through two culinary schools and from that point on I worked in different establishments, including a privately owned 1 Michelin star restaurant, the Palace Hotel on the Normandy coast, a German brasserie and a 2 Michelin Star Guy Savoy restaurant in Paris. I also spent eight months in Washington, D.C. working as a private chef for the French Defence Attache, which was part of my compulsory military service.

"In 1996 I joined Cunard's QE2, which was an amazing experience. My career has taught me about worldwide food; working alongside talented chefs from different parts of the world has expanded my own culinary knowledge. I moved to Hampshire in 2000 and have worked in local hotels at 1 and 2 AA rosettes standard."

What is your proudest career moment to date?

"Working on the QE2 was a great time of my life. I spent four years on board, leaving as Senior Sous-Chef in 2000, and in that time I catered to Hollywood royalty, rock stars and a few presidents."

What is your signature dish?

"It has to be boeuf bourguignon and buttery mash potatoes. I also love working with fresh seafood, but I'm equally happy to barbecue a 20 oz cote de boeuf with triple cooked chips and homemade bearnaise sauce."

(Image: voco Fareham) What is your favourite dish currently on your menu?

"The chargrilled marinated pork tomahawk with blue cheese butter and creamed spinach is a favourite of mine, and it’s one of our most popular dishes."

What is your favourite meal to cook at home?

"It has to be a family roast dinner with all the trimmings, and it can be any day of the week!"

What do you like to drink with dinner?

"A sweet cold cider or a Burgundy red wine."

What is your culinary guilty pleasure?

"I love homemade chicken curry or stir fry."

(Image: voco Fareham) Which key ingredient is always in your fridge?

"I always have a cheese selection and a pot of chutney in the fridge."

What is your favourite Hampshire ingredient?

"For the past 20 years here in the south, I've built up a good relationship with some of the finest suppliers. I’m a big fan of watercress grown very close to us."

Which chef do you most admire?

"I have always admired Alain Ducasse."

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

"I think we will see some inspiration from South American countries like Peru, Bolivia and Chile."

(Image: voco Fareham)