Chasing perfection in the kitchen

English chef/restaurateur Jason Atherton has opened two dining ventures in Shanghai.[Photo provided to China Daily]

"(I have learned to) keep pushing and striving for perfection. He is like this massive whirlwind of energy," Atherton says of Ramsay, arguably Britain's most famous chef. "Even watching him is exhausting."

Other chefs he admires include Thomas Keller, Alain Ducasse, and any chef who "turns the industry upside down". But Ramsay, with whom Atherton worked for 11 years, remains his biggest influence.

These days Atherton says he is busier than ever, working long hours but spending as much time as possible in the kitchen.

"I run the company, of course. But I run it in my kitchen," he says, adding that he prefers to wear his chef's jacket whenever he's working－even at financial meetings, talks with CEOs and interviews.

By the end of this year, he is opening another three new restaurants globally. Don't expect a third one yet for Shanghai, but among his hot pot of ideas he is thinking about a fun and funky Japanese restaurant for the city.

The food scene in Shanghai is really strong, he says, "but you can't just come here, make loads of money and then leave again. The market is too sophisticated for that." He compares Shanghai with places like Singapore, Dubai and Hong Kong, where he also runs restaurants.

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