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Ana Gonçalves, chef patron, Solis, Battersea Power Station, London


What was your first job? My first job was at my parents’ company, helping


out at their cosmetics shops and later on assisting with their branding


What do you normally have for breakfast? I do intermittent fasting, so I actually skip breakfast altogether


Which is your favourite restaurant? It’s a tough one, but I’m always happy at Planque in London


What’s your favourite hotel? I rarely stay in hotels – I’m more of an Airbnb kind of gal


What is your favourite drink? There’s nothing quite as satisfying as a juicy, peachy pet-nat


What is your favourite food/ cuisine? I have got to say


Vietnamese cuisine is up there for me


Which ingredient do you hate the most? I don’t like tripe and complex offal like lungs


Are there any foods/ingredients that you refuse to cook with? I don’t particularly like to cook with monkfish, I don’t appreciate the texture


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What flavour combinations do you detest? I love most flavour combinations, but the only thing I can think of that I don’t love is heavily reduced sauces in combination with meat, such as a heavily reduced thick beef jus or gravy alongside beef, or another example would be deep, dark sauces with red braised pork belly


Which person in catering have you most admired? Nuno Mendes


Cast away on a desert island, what luxury would you take? Korean SPF 50 suncream


If you had not gone into catering, where do you think you would be now? I would most likely have been a graphic designer


Describe your ultimate nightmare? Not being able to take a shower every day


When did you last eat a hamburger? Last week at Manna in London


24 November 2023 | The Caterer | 39


PHOTOGRAPHY BY NASSIMA ROTHACKER


IMAGES: PHO: BUNBOK; LIPSTICK: NEW AFRICA; SUNCREAM: GOTZILA STOCK; BURGER: BIGACIS, ALL SHUTTERSTOCK.


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