Chef Michael Rowland-Jones has returned home to put down roots at city favourite, Miro. Cityscape caught him between shifts to find out what brings him home and the flavour that he brings to the city's culinary scene.

How would you compare Christchurch’s dining scene to the dining scene abroad? Obviously being exposed to the restaurant scene in London and Europe was an amazing experience, but there are also great chefs and restaurants here in Christchurch. I definitely believe that, with the post-rebuild hospitality rebirth and the calibre of people in the industry, we have the potential to have a number of world-class restaurants here.

You’ve worked under [Michelin chef] Jason Atherton – what was that experience like? It was the hardest thing I've done in my life. Long days and nights, high pressure and constantly busy. But I look back on my four years in his company and really value my time there. I am the chef I am today because of those experiences and the great chefs I worked under.  I learned a lot more than I could ever have imagined.

You originally hail from Christchurch – what drew you back to the Garden City? Christchurch is home. After a long time away I just wanted to come back. I would love to make a difference to the restaurant scene here, and I believe that Miro will give me the opportunity to do that.

Highlight of your career? While at City Social I got to cook for Josh Emett and Peter Gordon, two chefs that I admire greatly. I got to meet them both as well so that was pretty special. Also getting the head chef position at Miro was a huge achievement for me. It feels like all my hard work is paying off.

Go-to dish for a dinner party? Whole beef fillet on the barbecue and all the trimmings, with chocolate roulade for dessert. It's the first recipe mum gave me when I was at university and it never fails to please.

What’s your fave dish to indulge in? Bacon and egg pie from an undisclosed petrol station. And scrambled eggs with lots of butter. It’s the simple things.

If you weren’t a chef, what would you be doing? I started cooking professionally when I was 25. I had tried my hand at a number of other jobs and studies but just couldn't get into them. My passion is food so if I wasn't a chef it would be something else food related. A gardener?!

Three key ingredients to a tasty dish? Love, passion, and fresh, seasonal, well-respected ingredients. And salt!!

Are there any new twists that you’ll bring to the menu at Miro? I'm not trying to reinvent the wheel. I want to produce fresh food with lots of flavours that looks beautiful on the plate. I've got some classic dishes on the menu that don't need changing alongside some modern dishes. I want to offer Christchurch food they might not have tried and, if they have, versions of it that are the best they have ever had. I have heavy influences in modern European and British cuisine but, at the end of the day, I'm from New Zealand and want to show that in my food. I don't really like the word fusion – it’s more of an amalgamation of culinary culture.

What’s one thing people may not know about you? I think most people think chefs are tough, but deep down I'm a mummy's boy.

No. 1 dish that people should try at Miro? I think that our Croque Madame is the best breakfast item in Christchurch. And on our lunch and dinner menu the green bean salad with blue cheese, nectarine, almonds and horseradish is a little bit different but absolutely amazing.

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