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'Getting knocked about is how I became the UK's youngest head chef'

Talking food with Luke Thomas, Founder and Head Chef, Retro Feasts, The Beach, Dubai

Your favourite memory of food.
My first trip to Asia to Ho Chi Minh City, where I experienced many flavours that were above and beyond most cuisines. It was also where I met people who had dedicated their lives to food - or even to a single dish as humble and incredible as the Bahn Mi.
What's the most challenging part of your job?
Being young in the hospitality industry can be challenging, as you often find older and more experienced chefs trying to knock you down a little. That was tough, specifically in the early days of my career. But this has only motivated me to work harder than before - which is how I became the youngest head chef in the UK.
Do you have a personal mantra or motto that drives the way you cook food?
Freedom only - without any rules. Every chef generally has a style: it might be influenced by what they cook, how they cook or where they cook it. In my case, it's a bit of all three.
If you could cook for a high-profile personality, who would it be and what would you serve him or her?
Mick Jagger, an icon to all in music. The Rolling Stones are also one of my favourite bands. I would have to cook something British, therefore, I would serve him a proper roast beef with every trimming possible.
How often do you eat out? What's your favourite place around town?
I generally eat out a lot, whenever I get the chance. I have many favourite places in Dubai, including Lima, the Peruvian restaurant in City Walk that serves some of the most exciting foods and flavours in town.
After cooking all day, do you cook for yourself at home too?
I generally cook simple dishes when I am back home after a long day. Think classic mezze, a piece of grilled sourdough with some local cheeses and cured meats.
You're asked to invent an unusual dish - what would it be?
Merging cuisine and taking inspirations from other countries' dining habits has always been fun and interesting for me. I recently did this with the classic Scotch egg - egg that is boiled, wrapped in sausage meat and then breaded and fried. I wrapped an organic, soft-boiled egg in smoked haddock, spiced with some traditional Indian influence, potato, herbs and then served with a coronation-style mayo on the side. Simple, yet celebratory of a classic.
Who do you admire most in the culinary world?
Jamie Oliver - he changed the way most people cook and think about food. He was revolutionary when he came on the telly and was able to directly speak to the younger generation of foodies. I greatly admire the campaigns he does in supporting people and children who need food, in addition to the continued awareness he spreads to educate people about food.
Favourite comfort food?
Since I'm always travelling, my favourite comfort food would always be going home to eat something very British and nostalgic like cottage pie - a family favourite in the UK.
If you could choose a last meal, what would it be?
Roast beef, with too much cauliflower cheese and all the usual roast trimmings, in addition to sticky toffee pudding for dessert. This is the kind of food I grew up on, and it brings back so many good memories of cooking with my grandmother who brought people together through good, humble food.
Your favourite culinary destination, and why?
I would say Vietnam. I went there 12 months ago for the first time and couldn't resist going back to learn more about their food and culture. The variety of Vietnamese dishes is surprisingly refined and diverse for such a small country. Both the North and South cities have their own lists of unique local specialities. I have no doubt it will be a destination I'll keep exploring as time goes on. I always leave it feeling so inspired by the beautiful culture and flavours.
- Staff reporter