Dan Graham - Kikkoman Masters 2019 Finalist


Find out more about Kikkoman Masters 2019 finalist Scott Braithwaite.

Name - Dan Graham

Age - 37

Current Restaurant - At the Dinner Party by Dan Graham – My own private dining company

Previous Restaurant - The Talbot Hotel – Malton, Nomura – Restaurant Associates, Le Gavroche, Matfen Hall Hotel, Bonds Restaurant – Threadneedle’s Hotel, Langley Castle Hotel, Slayley Hall Hotel.

Hometown - Malton – North Yorkshire

Favourite Hobbies - Skiing and Snowboarding

Favourite Cookbook - Sauces – Michel Roux Snr

Favourite Kitchen Gadget - Microplane Grater

Kikkoman Masters Dishes -
Starter - Soy salt baked carrot, carrot chutney, ketchup and pickle, ricotta, beurre noisette croutons
Main - Soy glazed rare breed pork fillet, seared hand dived scallop, pot roast celeriac, apple puree, celeriac & apple salad

Previous Competitions Entered - MasterChef the professionals 2009(runner-up), RA chef of the year 2011(runner-up), NCOTY 2017(semi-finalist), Kikkoman Masters 2018(finalist).

What Is Your First Food Memory - Picking brambles and baking with my Grandma during the school summer holidays as a young kid. Also picking big field mushrooms with my dad and cooking them for breakfast.

Who has influenced your cooking the most - Having worked at Le Gavroche its really hard not to mention Michel Roux Jnr as what I learn at Le Gavroche was priceless. However, I went to Le Gavroche as a slightly mature chef at the age of 26. So the person who actually influenced me most was my head chef before I went to Le Gavroche, his name is Phil Hall and he was the head chef at Matfen Hall hotel, I worked under Phil for over 3 years and worked my way up to became his snr sous chef, it wasn’t always plain sailing, he had me at a time when I was questioning my career decision, something which I feel a lot of chefs around the age of 23-24 will experience, and it was Phil who took me under his wing, he taught me so much about food, about cooking but also about how to be myself and to have confidence in myself and my ability, it was Phil who pushed me to do MasterChef the Professionals in 2009 which then opened the door to my future. I owe him a lot and I’ll never forget the work he put in to make me the best chef I could be at a time when I was finding the industry a hard one to make it in.

Why did you become a chef - That age-old story of not working hard enough at school really limited me to what I could do in the area I grew up in. I always enjoyed it in a kitchen and had done my work experience in a local hotel which I really liked, so I signed up at college to do an NVQ in catering, and the rest as they say is history.

What did you want to be when you grew up - A Pilot

Who are your favourite chefs - Michel Roux Jnr having worked for him I know what a fantastic person he is, and what him and the roux family as a whole have done for our industry. Also, Jason Atherton, I admire the work he has done to build his empire and on top of that his food is some the very best I’ve had.

What food is your guilty pleasure - Cheese on toast with loads of HP sauce

Celebrity you would most like to -
Cook for - David Attenborough – the mans a rock star! He’s changed the way we view our planet; it would be an honour to cook for him.
Dine with -
Robson Green (actor/presenter/singer). I’d love to dine with Robson based on the fact I think we’d have a fair bit in common, we’re both Northumbria lads, both massive Newcastle United fans and both love fishing. I’d also really like to pitch him an idea of reinventing his Extreme Fishing program to become Extreme Fishing & Cooking, I’d love to go with him, then cook everything he catches in some amazing extreme environments. It would be a bit like Floyd gone wild.


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