'Buy fresh, eat fresh and cook simple. It's really not rocket science'

Tête-à-tête with Russell Impiazzi, culinary director, Galeries Lafayette Le Gourmet

Your favourite memory of food.
Having pie and mash with my Nan and granddad, instead of school lunches. The high school I went to was just around the corner from my grandparents' house and I would go there nearly every day. The best pie and mash shop was just up the road - it's still there! - and the smell of that shop was so good. My granddad had a real sweet tooth so, more often than not, this would be followed by sticky toffee pudding with custard. Best school lunch ever!

What's the most challenging part of your job?
Explaining to the kids that daddy is working. again! I started out in my first kitchen when I was 14, so working long hours, evenings, weekends etc is normal for me - but it's tough trying to explain that to the kids. I need to work on that!
 
Do you have a personal mantra or motto that drives the way you cook food?
Buy fresh, eat fresh and cook simple. It's really not rocket science.

If you could cook for a high-profile personality, who would it be and what would you serve them?
There are quite a few who could do with a big slice of humble pie! Jokes aside, I have been fortunate to cook for a fair number of well-known personalities, and all have been great to deal with. If I could choose one to cook for and eat with, it would be someone to have a laugh with. The late great Robin Williams and I would've had a great time. I reckon we would be eating a hand-chopped burger in toasted brioche bun, some dill pickles and lovely, crispy homemade fries.

How often do you eat out? What's your favourite place around town?
I get asked this one quite a bit and the honest answer is that I really don't go out for dinner that often any more. Sad, right? Another one I need to work on! Time flies by so fast in Dubai (or is it a 'getting older' thing?!). When I do get some spare time, it's always spent with my wife and kids. If we do go out, it's always for something easy and quick. My three-year-old son's attention span doesn't allow for more than a good pizza!

After cooking all day, do you cook at home too?
The problem I have here is the mess that I tend to make. Why use one pan when I can use six? So, it's not really a question of wanting to cook; it's a question of: do I really want to clear up after?

You're asked to invent an unusual dish - what would it be?
We do an annual event with The Pink Caravan, as part of the Friends of Cancer Patients Initiative, called Pink Bite. Two years ago, I was asked to go with pink shawarmas as the theme. We had beetroot juice in everything. We raised over Dh50,000 for a great cause, so it must have been okay.

Who do you admire most in the culinary world, and why?
Anyone who dons the white jacket gets my respect. But as my career has grown, so has the list of chefs that have influenced me. Marco Pierre White is someone most chefs of my generation look up to. There was also the El Bulli phenomenon - the 'world's best restaurant' that really changed the way chefs thought about and approached food. Heston Blumenthal can take credit here as well. Then you have what Grant Achatz has done to progressive cuisine: his floating balloon and eat-off-the-table desserts are just two examples of some of his cool stuff. Gordon Ramsay is another; whether you agree with his methods or not, his approach to consistency and getting things right is something I admire. I think it's also important to give back and raise awareness across a range of food-related issues - something Jamie Oliver certainly needs to get credit for. You see, I could go on and on!

Favourite comfort food?
A good steak pie with proper pastry and a rich, meaty sauce. I love it.

One ingredient/ dish you can't stand, and why.
Tinned anchovies. Worst thing ever. Salty cat food - I just don't get it.

If you could choose a last meal, what would it be?
Last meal ever? I'm going to go with my inner cave man here and opt for a huge prime rib, proper chips, creamy, mashed potatoes, a side of lobster, and that sticky toffee pudding and custard for dessert.

Your favourite culinary destination, and why?
I've visited some great culinary destinations. The food markets of London, Italy, Spain and France always inspire - their fresh produce tastes so good. But the place I've had the most fun in is New York. I love the diversity of food there.  
- Staff reporter