David Brown answers the questions we're all salivating over...
Where did your passion for food begin?
My love of food started at home, inspired by family cooking and the way simple ingredients could be transformed into something memorable. Those early experiences shaped my respect for good food and the people behind it.
Did you always know you wanted to be a chef?
Not immediately. School wasn’t where I felt most engaged, but everything changed after an early work experience placement in a local kitchen. From the first service, I was drawn to the energy, discipline, and pride that comes from cooking for others.
What was your first experience working in a professional kitchen like?
I began with basic preparation tasks, but I quickly became immersed in the pace of service and the teamwork involved. Seeing guests enjoy something I had helped create confirmed that this was the career I wanted to pursue.
How did your career develop in the early years?
After returning to the kitchen full-time, I completed a professional apprenticeship that gave me strong foundations in cookery, food safety, and kitchen leadership. From an early age, I was trusted with responsibility, including running services independently.
What environments have influenced your cooking the most?
I’ve worked across a wide range of kitchens from small, community-focused gastropubs to larger hotels and fast-paced agency roles. Each environment challenged me in different ways and helped develop adaptability, confidence, and leadership.
What did agency work teach you?
Agency work pushed me well outside my comfort zone. Walking into unfamiliar kitchens, adapting quickly, and earning trust fast was demanding, but it strengthened my problem-solving skills and resilience.
Why did you move into university catering?
After many years of long hours and intense seasonal work, I was looking for balance without compromising standards. University catering introduced me to large-scale production, structured teams, and a healthier long-term rhythm.
How did you progress into your current role?
I joined St Hilda’s College as a Chef de Partie and quickly connected with the team and its potential. When the opportunity arose, I applied for Head Chef and was proud to be appointed after a period of transition.
What are you most proud of in your current role?
Building and developing a strong, motivated team. We’ve grown significantly, focused on sustainable menus, supported local suppliers, and consistently raised standards across daily dining and private events.
What is your leadership style in the kitchen?
Supportive, organised, and standards-driven. I believe in clear communication, trust, and helping individuals grow. A kitchen performs best when people feel valued and challenged in equal measure.
What does a typical day look like for you now?
My role balances hands-on cooking with leadership and planning menu development, ordering, rotas, pricing, hygiene standards, logistics, and staff wellbeing. I remain closely involved in high-profile events and services.
What inspires your cooking philosophy?
Respect for ingredients, seasonality, and consistency. I believe great food doesn’t need to be complicated it needs to be thoughtful, well-executed, and cooked with care.
How do you maintain balance outside the kitchen?
Staying active is essential for me, both physically and mentally. I enjoy training, being outdoors, cooking over fire, and spending time with family and friends. Rest and recovery are just as important as hard work.
What do you value most about working in a university environment?
The work-life balance, the sense of community, and the opportunity to cook for a diverse and engaged audience. Being part of the University of Oxford is something I hold with real pride.
Do you have a guiding principle in cooking?
Yes: “You’re only as good as your last meal.”
It’s a reminder to stay focused, consistent, and never complacent.
