Nuno Mendes

Raking in the plaudits (and celebrities) for his Marylebone restaurant Chiltern Firehouse, the Portuguese chef talks to Renate Ruge about his kitchen idols and the countries that leave him hungry for more

My travels have a huge influence on the way I cook

– this collection of memories I carry around helps to shape the way I eat, taste and view food. I was born and raised in Portugal, and my nickname is Viajante, which means ‘traveller’.

The tastes I can’t live without

are the flavours from my two favourite cuisines: Japanese and Portuguese. A good measure of both is the perfect combination for me. It’s funny how they are very connected and that you can find similarities in them.

Japan is simply the best country for food.

Their craftsmanship in preparation, as well as the understanding of ingredients and quality, is simply astounding. It’s the only country I have visited where I did not experience one mediocre meal. Every single bite I had was fantastic.

China, Mexico and Portugal

are among the top food destinations for me. China is such a huge country with so much tradition: it has influenced many other world cuisines. Mexico has a gastronomically rich heritage. The reach of its various styles can be seen all over South, Central and North America. Portugal has a huge culinary history and for such a small country, it’s impressive to see the impact the Portuguese have had on places as far afield as India, Brazil, Japan, China, Eastern Africa, the Philippines, Malaysia and Timor.

I’m equally impressed by the Scandinavians,

whose culinary reinvention makes theirs the most exciting region around. Through a huge collective effort, they managed to recover their identity and update it so that it is focused on pristine ingredients. They are fiercely local and respectful of seasonality and ethical practices.

When I’m not working, I eat all over London.

I enjoy the British seasonal dishes at Lyle’s and the creative cooking of The Clove Club and The Dairy, as well as St John Bread and Wine and Rochelle Canteen.

For me, the best restaurant in the world

is still Noma. The whole menu is just about perfect. Mugaritz near San Sebastián is up there too. Andoni Luis Aduriz’s cuisine is fantastic and the setting is amazing.

On my wish list to eat around the world are

Fäviken, Boragó, In de Wulf, Bras, Amass, Asador Etxebarri and Pujol.

Important ingredients for great restaurants combine

passion, dedication, common sense and good business sense – but you also need a measure of good luck.

Comfort food at home for me means

bread, great olive oil and Ibérico ham. I like a bowl of pasta too, though really it’s chocolate brownies with a cup of coffee that are my mid-morning guilty pleasure.