Meet the resourceful head chef at this new Scottish luxury hotel restaurant

We find out what makes him tick in the kitchen

We asked Dean Parker from Glasgow restaurant Celentano’s a few foodie questions.

What is your first food memory?

It’s eating carrots straight from my grandparents’ vegetable patch in South Africa, where they had a hotel. I also remember licking the bowl after my gran made chocolate brownies, and eating boxes of fresh mangoes straight from the farm. I think those early memories of produce at its freshest have stayed with me.

How would you describe your cooking style?

I’m a big believer in using everything, from nose to tail, and a lot of my inspiration comes from what would traditionally be considered a by-product. I like taking something that might otherwise be discarded and making it the starting point for a dish - for instance, monkfish trim becoming a puttanesca, chicken skin in a terrine, or cod cheeks transforming into a linguine.

What’s your ultimate guilty food pleasure?

I don’t really like the idea of associating food with guilt. Food is there to be enjoyed, so I’d rather just enjoy it.

What is your favourite food destination, outside Scotland?

Italy, without a doubt. The variety of produce from north to south is incredible, but for me it really comes down to the history and culture of the food. So much of it is rooted in the food of the people - simple, resourceful cooking built around what was available.

Favourite cookbook

The Art of Fermentation by Sandor Katz. It’s not really a cookbook, but that’s exactly why I love it. It’s as much about culture, food and history as it is about recipes, and how all of those things tie together. Fermentation is a great example of how food connects us to place, tradition and the people who came before us.

What’s your favourite Scottish restaurant/cafe/bar/deli?

Dogstar in Edinburgh for a special occasion.Gloriosa in Glasgow for lunch with Fred and Anna. Glasgow’s Outlier for brunch, and Edinburgh bar Nauticus, as it has a great buzz, and the drinks are always excellent.

Favourite ingredient?

Wild garlic. It’s incredibly versatile, whether fermented, sweet-pickled, or simply used fresh. Even pickling liquor has so many uses. I love blanching it with vegetables or turning it into a really vibrant green sauce.

Worst ingredient?

That’s a difficult one. I honestly can’t think of one. There’s probably a use for everything.

What has been your biggest kitchen nightmare?

Probably when I cut the middle finger off my hand in a bread mixer chain at 5pm on a Friday afternoon. It didn’t feel real at the time. It’s definitely one of those kitchen moments you never forget.

Who would you invite to your fantasy dinner party and what would you eat?

The food writer Sandor Katz. We’d make sauerkraut together. I think there would be plenty to talk about.

And what are you up to these days?

Mostly working, and trying my best to be a good dad to my three-year-old and a husband to my superwife/ business partner. When I get the chance, I try to get out to do some kitesurfing, although finding the time is probably the hardest part.

Dean is the head chef at Celentano’s, which recently moved to new hotel, Arthouse (129 Bath Street, Glasgow, 0141 442 0989, celentanosglasgow.com)