He's the head chef at the chic hotel which sees Miami meet the South Coast! 

Dominic South, Executive Chef at The Nici in Bournemouth, talks globe-trotting and being a National Chef of the Year finalist in our meet the chef column.

What first inspired you to become a chef?

"My mother, who took it upon herself to teach me how to cook so that I was self-sufficient. When it came time to get a job, it seemed natural to continue what I already loved doing."

(Image: The Nici Group) What was the first meal you cooked for someone else?

"The first meal I cooked for my family was a leg of lamb, with all the trimmings."

Tell us a bit about your career so far…?

"I started my career in London, working in some of the best restaurants and hotels, including The Dorchester, Hibiscus Restaurant and Nobu, which allowed me to then spend the following seven years around the globe, in Hong Kong, Dubai, Paris, and Antigua.

"I travelled the world and came back to London, where I was Head Chef at The Langham Palm Court restaurant, before heading over to The Corinthia Hotel, to oversee its fine-dining concept, Northall - where we were fortune enough to be awarded three-AA Rosettes."

What is your proudest career moment to date?

"In the same year as winning three-AA Rosettes, I was a finalist in the National Chef of the Year competition, a real career highlight!"

(Image: The Nici Group) What is your signature dish?

"At South Beach Bar & Restaurant it’s our signature starter, The Nici Crab Cake, with mango and red pepper salsa."

What is your favourite dish currently on your menu?

"It's at our recently launched Old Harry Rocks Bar & Restaurant - the slow cooked Picanha, which we cook for six hours before grilling and thinly slicing, then finish it with its own rendered fat and Malden sea salt."

Where is your favourite place to eat out locally?

"The Chestnut Horse in Easton, Hampshire."

What is your favourite meal to cook at home?

"This time of year, girolle mushrooms on fried slice, topped with a duck egg."

(Image: The Nici Group) What do you like to drink with dinner?

"Summertime, I am partial to a glass of Petit Chablis, in the colder months something like a Barbera d’asti or a Primativo."

What is your culinary guilty pleasure?

"I do love fried chicken!"

Which key ingredient is always in your fridge?

"Lemons, to add acidity to dishes."

What is your favourite local ingredient?

"Mushrooms from the New Forest."

Which chef do you most admire?

"I have been fortunate enough to work alongside some incredible chefs, including Tom Aikens, Claude Bosi and Tony Flemming, and have taken something from each of them."

What do you think will be the next big restaurant trend?

"More sharing style dishes, with restaurants that create a relaxed yet elevated feel."

(Image: The Nici Group)