Five-minute chef: Heinz Beck

His name might suggest otherwise, but though he was born in Germany, Heinz Beck made his name in Italy. Rome, more specifically, where he guided La Pergola to international fame (as well as three Michelin stars). In September 2009 he opened his first restaurant in London, Apsleys, at the Lanesborough Hotel in Knightsbridge. His standards didn't slip: the new restaurant was awarded its first Michelin star less than six months after opening. Drawing extensively on classic Mediterranean dishes, with modern flair, Beck's cooking continues to impress diners from around the world.

What is your culinary inspiration?

I draw inspiration from the Mediterranean with its abundance of ingredients, techniques and flavours. Another hugely important influence in my cooking is health – I try to make food as light as possible using minimal oil, cream and butter. I have also undertaken a lot of research into obtaining the most nutritional value from food, as well as looking into how diet can reduce hypertension and obesity.

What are your three favourite ingredients?

This is a very difficult question considering all the wonderful produce available around the world; however my favourite to work with are chocolate, fish and vegetables.

What is the world's best restaurant right now?

Jean-Georges in New York. I admire chef Jean-Georges Vongerichten and his ability to blend Asian, French and American styles. The restaurant is fantastic, with exquisitely crafted dishes, impeccable service and stunning views of Central Park.

What’s your favourite national or regional cuisine?

It would have to be Italian cuisine. I have always loved Italian food, have lived and worked in Italy for a long time and am married to an Italian, so I am heavily influenced by Italian cooking.

Who is your favourite food writer?

Italian food writer Paolo Scotto.

What’s one piece of equipment you couldn't live without?

A spoon - endlessly useful and essential for tasting, measuring, stirring and serving. One of the most basic but valuable cooking utensils in all its different forms.

What’s the one meal you would abolish?

Oysters as I am severely allergic to them!

What should we cook for dinner tonight?

You can’t beat De Cecco pasta with a good tomato sauce for a simple but delicious meal. [Beck has created a range of sauces for the firm].