Quickfire Q&A with…Mike Stagg, Area Cooking Manager, Hobart Chef Brigade
A seasoned hospitality professional with over 26 years' experience in the industry, Mike Stagg began his career at a catering equipment dealer, dabbled in restaurant service and had a stint abroad before finding himself at Hobart (for the second time) in 2017.
With a passion for Asian cuisine and all things spicy, Mike's interest in food goes far beyond his professional role. We sat down with him to discuss his dedication to the industry, his recent interest in baking and his enthusiasm for all aspects of the culinary world.
What's your background in hospitality?
In 1996, I started working for a catering equipment dealer in London – their main market was hotels. Alongside this, a friend of mine had a restaurant so I used to help out on the weekends during Saturday evening service and again at Sunday lunch.
How did you end up at Hobart?
After working for a few different dealers, I landed my first job at Hobart in 2006. I stayed for a few years before moving abroad, and then I was chuffed when I was able to return [to Hobart] in 2017.
How many years have you worked in the hospitality industry?
It must be 26 or 27 years now!
Any notable mentors along the way?
Dave Grundy. He was my first regional manager when I started [at Hobart]. He knew everybody, he was so passionate, and you could always go to him for anything. He never made me feel stupid, no matter the question. He’s a good guy.
What do you love most about the industry?
The people involved in it and the places you go. It's not the highest paying job but to see the pride and the passion people have for what they're doing is amazing. I love the diversity that working in this industry offers too. You could be doing absolutely anything. On any typical day I could be in a Michelin star restaurant in the morning, and by the afternoon, at a college that's hundreds of years old.
In your view, what are the biggest issues affecting professional kitchens at the moment?
It’s a mix of the obvious ones – energy crisis, staffing. But mostly the customers and getting them to appreciate costs a little bit more. If you can buy something for £10 at the butcher, you can’t expect to pay £10 at a restaurant for it. People don’t always realise what goes into a meal – the cost of training, the quality of the staff and the expertise of those serving you. A little bit of customer education could go a long way.
If your role was to mirror that in a professional kitchen, what would it be?
A pastry chef. When we were in lockdown, I decided to teach myself to bake and quite enjoyed it! Then I started getting a little bit arty with it. I did find that it was more of a science than a passion. I found myself thinking “that must be 196 grams, or it will all go wrong!”
What’s your favourite bit of Hobart kit?
The Precijet+ Combi oven. It’s so versatile, you can do absolutely anything with it.
The kitchen’s on fire – what’s the first thing you take?
Definitely my wok, I bought it when I was travelling in Asia and it's a proper wok, not like the things you get over here! It’s seasoned well. I do a lot of Asian cooking, and with the wok I can do anything with it - even make a good breakfast in it!
What’s the best meal of your life, and why?
I often go to Thailand, and there’s a restaurant there I love – Maze – which is right on the beach. I had swordfish with chilli and garlic and the swordfish was so fresh, I'd seen it being landed at lunchtime. By the evening it was staked up ready to go – then, I was eating it. And of course, the setting – being on the beach in the heat.
If you could only eat one cuisine for the rest of your life, what would be your go to?
Asian.
What would be the dish that you would cook for the rest of your team?
It would be a Thai curry, maybe a Thai jungle or a Thai green.
Who’s your favourite chef, dead or alive?
Rick Stein. I watch him quite a bit on TV and enjoy his programmes. It’s the simplicity of how he cooks – especially seafood – he never overly complicates anything.
What’s your guilty pleasure food?
KFC. Or maybe a cheese and mustard sandwich.
What’s your favourite ingredient?
Chillies – I use them a lot in my cooking.
What’s the cheffiest thing you have in your home kitchen?
A KitchenAid mixer. They're brilliant, and the closest thing you can get to a commercial mixer. You can do anything with it.
What’s the best back-of-house set up you’ve seen in a restaurant?
The Newt in Somerset. It’s got a maestro suite there and the showpiece loops the kitchen. It’s all open, if you're in the orangery you can see straight in.
We invite you to come and meet our chef brigade and experience the benefits of cooking with Hobart for yourself, book a demonstration.