Igor Tymchyshyn has been head chef at Orrery since April 2008. Originally from the Ukraine, he moved to London in 1996 and first worked for Jean Christophe Novelli at Maison Novelli, where he rose from commis to head chef in two years. He worked at L’Oranger for a year and at Mirabelle with Marco Pierre White for nine years. He credits both chefs with having influenced his cooking.

Do you have a signature dish?

“Tournedos Rossini with sauce Périgourdine [fillet steak served with foie gras and truffle sauce]. It’s a classic dish but I make it my own way, for example cooking the beef fillet in a water bath to keep it tender and then finishing it in a pan with butter. We buy the freshest foie gras possible. It has been frozen within half an hour and because it’s very fresh it retains its shape and size when cooked.”

How would you describe your cooking style?

“My way of cooking has always been classic French – the way I interpret that is in a modern way. It is very seasonal. We never change the whole menu in one go, but it changes gradually with the seasons. As soon as it’s available, rhubarb will go on the menu, as will morels, for example.”

What type of food did you grow up with?

“My mum cooked really well. There were a lot of root vegetables, which we grew at home and stored over winter. Pork is very popular and veal. Everyone would have a pig. My grandma, for example had a few pigs, chickens, rabbits, ducks…

“My background has influenced my food in the restaurant. I do try to use the food that I grew up with but at the same time with a different interpretation otherwise people would complain there’s beetroot everywhere!”

When did you move from the Ukraine to London?

“In 1996, I came to London and worked as a chef with Jean Christophe Novelli at Maison Novelli. I left there as the head chef to open Novelli EC1 in 1998. I had been studying cooking part time in Ukraine; before that I had qualified at a sports university.

Why move to the UK?

“I have a big family in Manchester. My granddad lived there – he was in a prisoner camp in the war and came here from 1947 until his death. I wanted to go to Manchester to see my family but first I wanted to find a job and get on my feet.”

When, at 26, you first worked in London as a chef for Jean Christophe Novelli, what was it like?

“I wanted to work hard and learn. I spent two years working seven days a week, all hours. I wanted to do that. It’s the only way you can get somewhere.”

Do you enjoy seeing young chefs progress in the kitchen?

“The people who want to work and learn will always succeed. Without passion you would not even step foot in the kitchen. You need to really like your food and enjoy it. If you’re 19 years old starting at 7am and finishing at 1am, why would you do that if you didn’t have a passion?

“I like that I can see them growing up and in two years from the moment they step in my kitchen I can see how they’ve grown. I appreciate whatever they do and they appreciate what I teach.”

What are your hobbies?

“The gym. I finished university with sport as my profession and cooking my hobby and now that’s changed around. You need to be fit and healthy to keep up with 19-year-old chefs.”

Further information:

Visit Orrery restaurant.