The Seven Sins of Neil Snowball |
Head Chef, Petrus |
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Born in a small village in rural Buckinghamshire, Neil Snowball has worked his way through some of the UK’s most prestigious kitchens. No stranger to the Gordon Ramsay Group, following roles at Restaurant Gordon Ramsay and Gordon Ramsay at Claridge’s, Neil now returns to the Group as Head Chef at Michelin-starred Petrus.
At the beginning of his career, Neil served stints as a Sous Chef in both The Leyton Hall in South Africa and Grayshott Spa in Surrey. His first taste of a top-level restaurant kitchen was as Senior Sous Chef at Gordon Ramsay at Claridge’s, working under both Head Chef Mark Sargeant and his successor, Steve Allen, between 2008 and 2011 and managing a kitchen brigade of 35.
He later joined Clare Smyth MBE at three Michelin starred Restaurant Gordon Ramsay assisting with dish development and also held a role as Senior Development Chef at Heston Blumenthal’s three Michelin star The Fat Duck in Berkshire. He admires Smyth for her “undying passion for food, her talent and her work ethic”. |
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With an extensive background in fine dining, Neil’s former roles within the Gordon Ramsay Group have given him invaluable experience for his new position at one Michelin starred Petrus, the stylish restaurant in the heart of Belgravia specialising in modern European cuisine.
“With Petrus, I wanted to come in and raise the standards. It’s been a good challenge,” Neil says. “I want to make sure the food is as delicious as it can be and to make it a destination restaurant again, synonymous with high quality food that everyone’s going to enjoy - delicious cooking that isn’t over complicated for the sake of it.” |
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| Wrath - What makes you angry about the hospitality industry?
When guests complain about the price of food, without any consideration for the process involved in creating each plate. Producers and chefs have literally given up their lives to put that food on that plate, and it’s always viewed as cost without consideration for value - the value of each ingredient and the people that sacrifice their every day to create an exceptional product.
Greed - If all your food fantasies came true what would be on your Plate?
Wagyu beef with langoustine and Perigord truffle.
Sloth - What do you do to unwind?
I wish there was an off button but I’m yet to find it. The most I ever have time for is a long shower when I get home, that always feels good.
Pride - What are you most proud of?
My kids.
Lust - Is there anything that you are still lusting to achieve?
Of course, I have so many goals to achieve, that I sometimes don’t know where to begin. Every day is about trying to make an improvement, if I can make one dish on the menu a bit better today, I must do it. If I can improve standards by just 0.1% then it needs to be done today.
Envy - who are you most envious of?
I try not to waste too much time looking at what other people are doing with their lives, I’m just focused on what I’m doing and how to do it better.
Gluttony - have you ever over indulged?
Yes. Once, I ate too much wagyu, langoustines and truffle!
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| We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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