DOM BERAN
Sushi chef
Growing up among his grandparents’ crop fields in the Philippines gave Beran an understanding of the importance of quality ingredients from an early age. He later moved to London to pursue his dream of becoming a chef, honing his skills in Japanese cuisine. He is now head chef at Taka in London’s Mayfair - “Sushi rice is the backbone of our business, so we need to ensure it’s cooked properly. It might sound simple but it takes a great deal of practice and this ingredient is key to the success of a restaurant like ours – it’s very delicate and can be overcooked in a moment. We also have a robata charcoal grill menu that includes Japanese wagyu beef and complex types of yakitori [meat skewers] that require an extremely precise cooking time. Meanwhile, sashimi needs to be sliced with a very sharp knife to just the right thickness. It takes years of dedication to refine this art. An accurate, steady hand is the most important skill a chef can have, especially so for a sashimi chef – I’d say that timing and accuracy are more vital to Japanese cuisine than any other. It’s all part of being consistent in delivering top quality dishes for your diners and ensuring food is served how you envisage it. Your reputation as a chef depends on it.”