Dry Extract Interview: Aman Lakhiani, Chef & Co-Founder of Junsei, London, UK
In our Dry Extract mini-interview feature we ask top professionals in the world of wine, food and travel to answer 13 deceptively simple questions in a quick-fire fashion.
As executive chef, Aman Lakhiani is the brains behind the seasonal menus at Junsei, and often heads up the grill during service. He first discovered Japanese cuisine whilst travelling the world as a teen, and went on to hone his skills at the Tsukiji Sushi Academy, Tokyo. He went on to work at Dos Palillos in Barcelona, where he studied the art of Japanese cuisine through the eyes of Albert Raurich, former head chef of the famous El Bulli restaurant. Passionate about extracting bold flavours from the simplest of ingredients, Aman seeks to showcase his respect for authentic techniques and ingredients at Junsei.
The best advice I ever got
Believe in yourself and keep on fighting.
My life motto
To always stay true to myself.
I am currently reading
Preserving the Japanese Way by Nancy Singleton Hachisu.
My most played music track
Africa by Toto.
If I didn’t do my current job I would be
Professional poker player.
Skill I don’t currently possess but would like to have
Playing a musical instrument.
My favourite kind of exercise
Football.
I relax while
Watching some TV.
I collect
Cookbooks and yo-yos.
My essential newspaper/magazine
Vice
My desert-island wine
Faustino Gran Reserva or a nice Brunello.
I have learnt a lot from
Working in various kitchens, a new appreciation of hard work is really felt in this environment.
My last meal and sip will be
Babi Guling (Balinese roast pork) and sweet iced tea.