Chef Name: Gilad Peled
Age: 35
Title: Executive Chef at Le Pressore d’Argent.
Awards: Two Michelin Stars 2017.
How old were you when you started cooking professionally? 25.
DROIT DE REPRODUCTION VALABLE JUSQUE JANVIER 2021. 
COPYRIGHT Julien FAURE/GRAND HOTEL BORDEAUX. ALL RIGHT RESERVED.
What’s your earliest and fondest first memory of food?
I remember my first attempts at a very young age to lend a hand in the family kitchen. Cooking seemed like magic and I found it exciting and fascinating.
Which chefs inspire you most and why?
Clare Smyth is my biggest mentor. Working for her was an incredible experience, with so many precious memories and valuable lessons. I have looked up to her ever since and been inspired by her work and personality.
What are your two favourite cookbooks and why?
Mrs Beeton’s Book Of Household Management (1901 edition). I received this book from an amazing lady as it was passed down through her family but she decided to pass it on to me and I find so many interesting things every time I open this book. Larousse Gastronomique is probably every chef’s bible, as it holds so much information. Each time I dive into this book I find it fascinating.
Which two ingredients could you not live without?
Salt and butter.
What is your favourite comfort food to cook at home?
Scrambled eggs but especially during winter time when truffles are in season. I can have it for breakfast, lunch and dinner.
If you could eat at any Michelin star restaurant in the world today, where would it be and why?
Restaurant Gordon Ramsay, because this restaurant is exceptional in every way. I have eaten there five times and each meal excelled the one before. The food is delicious and the service is as good as it gets.
And who would you take as your guest?
My Mom, because it is her favourite restaurant too.
What do you look for in a good chef?
Passion, talent and hard working.
What advice would you give to chefs starting their career paths now?
Work hard and push yourself all the time. Find a nice restaurant where you believe in the food and the chef, start from the bottom and work your way up. Never stop learning, never slow down, never stop to dream and don’t take any shortcuts because you’ll regret it.
Chef Gilad Peled is Executive Chef of Le Pressoire d’Argent.
Website: www.gordonramsayrestaurants.com/le-pressoir-dargent
Telephone: +33 5 57 30 43 04
Address: Place de la Comedie, 33000 Bordeaux, France.
Instagram: @gilad_peled and @gordonramsayrestaurants
Twitter: @GordonRamsayGRP