Two minutes with Manu Canales, Kebab Queen and Maison Bab
In our latest quick fire interview, we hear from Manu Canales, head chef at Kebab Queen and Maison Bab. He tells us about what’s next for him, advice for those starting out and how he got his start.
When did you realise you wanted to work in hospitality?
I first knew that I wanted to work in hospitality after working for a while in a small gourmet café in Dún Laoghaire, Ireland. It was here where I kept wondering what working in a professional kitchen would be like, and I wanted to learn more.
Where and how did you get your start?
I saved money for a year to study a basic cooking course in a culinary school. From there, I applied for a job at a number of Michelin-starred restaurants, before eventually I got started in Le Gavroche. I worked up to Junior Sous Chef before joining the Le Bab team.
Sum up your current work life in one sentence.
I have no other life.
Who has been really influential on your career and why?
There has not been just one individual, but for me, anyone with a fighting spirit and a level head. I’m very lucky with the people I’ve worked with throughout my career and it’s normally your close colleagues that go through the thick of it with you, and keep you going. Being with such people encourages you and reminds you of your goals. I learned a lot under Michel Roux Jr. at Le Gavroche.
What’s next for you?
Currently my focus is on Kebab Queen and making sure it is the best it can be and delivering the high standard we opened with. We’ve been open for a year and very proud at how far we’ve come. We have just changed the opening hours too and have started a lunch service on Friday.
What’s your one piece of advice to someone starting out?
Observe and absorb as much as you can, be quiet and work hard. Also, be a team player.
Where did you last have a great meal?
Ikoyi – one of my favourites.
Are there any openings you are looking forward to?
Would have to be Claro from Leandro Carreira in Soho. I think he’s a really talented chef.
Where is the most exciting city for hospitality (aside from London)?
I loved visiting Singapore – it’s an amazing city and some great food spots. I put on a lot of weight when I was there!
Who would you identify as a rising star?
Jeremy Chan from Ikoyi. I love the food at Ikoyi and think he’s incredibly innovative.
