ANDREWGimber is executive chef at the new Chin Chin Restaurant in Melbourne. Best recent dining experience: I can’t go past David Thompson’s Nahm in Bangkok, which opened last year. Must-buy ingredient: Chillies. They are essential when cooking with Asian flavours. Most embarrassing pantry item: Sliced white bread. Can’t live without: A really good breakfast to get me through the day in a busy kitchen. What I’m cooking at home: Nothing. The restaurant has become my home recently. Worst meal I ever ate: Foam and gas at some overrated fine-dining restaurant. If you are going to incorporate these techniques, it needs to be done really well. Next big thing: Non-celebrity chefs cooking real food. I hate: Fast-food joints calling themselves restaurants. Favourite cuisine: Thai. There is an art and science to working with Asian cuisine that I find fascinating and alluring. Biggest culinary influence: David Thompson. I was lucky enough to work with David and a world-class team that won a Michelin star at his London restaurant, Nahm. It’s the only Thai restaurant in Europe to win a Michelin star. Favourite cookbook: No surprises here: Thompson’s Thai Street Food. My last supper: A really rich seafood green curry served with fresh, warm roti bread.