“We’re keeping tight-lipped for now, but our next venture is going to be unlike anything Glasgow has ever seen before.'
As piping hot bowls of ramen and plates of freshly made gyoza whizz past us at Mikaku on Queen Street, the restaurant’s new executive chef makes a bold claim.
“One day during the mid-80s, Floyd on Fish came on the TV while we were watching I told my dad it was exactly what I wanted to be doing.“I still have the menu he me sent back from his restaurant in Bristol with a list of places to contact for a job.At the age of just 16 years old, Stephen found himself leaving his contemporaries in, most of whom had accepted trade apprenticeships and were now earning a decent wage, to move to France.
“Paul used to have me chop vegetables into tiny cubes for a stock each week and every time I questioned why it had to be done.“If you’re putting that much effort into a stock, then think about what you’re going to be able to do with a sauce. Not a spare minute after receiving his certificate, Stephen made the journey back to Paris and continued to work under Bocuse until he ‘outgrew the role’ and moved to a restaurant in a small village just outside of Bordeaux.He said: “I worked tirelessly to earn my two Michelin stars and retained them for six years.
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