Watch our exclusive interview with Jun Tanaka

Jun on the one thing he can't stand eating, his obsession with pasta, and how important it is to cook with confidence.

Chef Jun Tanaka is the fresh-faced, mild mannered executive head chef and founder of Pearl Bar and Restaurant in London.

Here he talks about how he's worked under no fewer than seven Michelin chefs; how his first job, aged 19, at Michel Roux Jr's Le Gavroche was such a great opportunity; and how he eats absolutely anything, except one thing...

Recipes

Fancy trying some of Jun's recipes? Here are a few to start you off.

Smoked mackerel with blood orange and fennel

A wholesome, colourful salad of smoked mackerel, fennel, chicory and blood orange, drizzled in a pomegranate vinaigrette. Plus it takes only 20 minutes to put on the table!

Braised pork cheeks with polenta

Jun Tanaka cooks his pork cheeks in a spicy sweet white wine reduction, then serves with a creamy parmesan polenta and fresh salsa verde.

Poached monkfish

Jun Tanaka's monkfish poached in spiced red wine and served with crème fraiche leeks is easy to make and pretty on the plate.

Peppered tuna with nicoise 

Jun says: "Elevating a recipe from the simple to the sensational may require a change in technique, or modifying the cooking method. Or it could be done by changing the presentation."

More about Jun Tanaka

Pearl Restaurant and Bar