Chef profile: Ed Grace, head chef at Trullo

Tell us a bit about yourself 

I’m Ed, the head chef of Trullo, an Italian restaurant currently celebrating 15 years in business. Having joined Trullo straight after graduating from university, I quickly became hooked on the kitchen and have worked my way through the sections ever since.  

 

What’s your favourite thing about where you work?

One thing I take great pride in is sourcing the best quality fish available. I’ve spent a lot of time over the last year or so working with Shaun Henderson down in Paignton in Devon. The genuine excitement across the whole team each morning to see what’s been delivered is a remarkable sight and a great way to start the day. 

 

What was your first job in catering?

Working at a pub.

 

What do you do to relax?

With a busy kitchen to run, most opportunities to relax tends to end with me drifting off to sleep before I know it! 

 

Which is your favourite restaurant?

The French House – there are few dining rooms better to enjoy a great meal. 

 

What’s your favourite hotel?

Mandarin Oriental Hyde Park.

 

What is your favourite drink?

Diet Coke.

 

What is your favourite food/cuisine?

In my eyes, Italian cookery will always be unparalleled. 

 

Which ingredient do you hate the most?

Cold egg. It’s a no-go for me, ever since I was young

 

Are there any foods/ingredients that you refuse to cook with?

Farmed fish.

 

What’s the best piece of advice you’ve received?

‘Control the controllables’. Even in the busiest and craziest of days, if you control the controllables, then that’s all that can be done. 

 

Which person gave you the greatest inspiration?

Tim Siadatan and Conor Gadd. What they achieved with Trullo at such an early age is truly incredible and I feel very grateful to be the man continuing their mission.

 

If you had not gone into catering, where do you think you would be now?

I suspect I would have semi-reluctantly continued down the path of pursuing a legal career after finishing my degree.  

 

Describe your ultimate nightmare?

Cooking for Jamie Oliver without my glasses.

 

Tell us a secret...

I bloody love a bath. The more bubbles the better. 

 

What irritates you most about the industry?

It frustrates me how some people view hospitality as a stop gap rather than a career path. 

 

Who would play “you” in a film about your life?

Jason Statham.

 

What is your favourite prepared product?

A dollop of chilli crisp can instantly upgrade any meal I have after work. 

 

Who would be in your “fantasy” brigade?

Alfie Turner of Four Boys in Rock, Cornwall, Conor Geffries of 64 Goodge Street in London, Henry Hughes Young of Juliet in Stroud and Anita Cati of Trullo in London.