What's cooking: Ofir Yudilevich

Ofir Yudilevich says a perfect meal is one that leaves him wanting more. Picture / Carolyn Robertson

Ofir Yudilevich, the Langham Hotel's new executive chef, has connections to the five-star Auckland hotel that go back more than a decade.

He first began working at the Symonds St hotel as a commis chef in 1994 before going overseas to work at Sheraton properties in Fiji, Australia and Israel.

While overseas he also gained valuable experience as part of the kitchen brigade at top London restaurant The Ivy before returning to New Zealand to work in the kitchen at Michael James' former restaurant MJ's in the Auckland Viaduct.

In his role at the Langham he is responsible for SBF Brasserie, SPE Bar & Restaurant and The Winery, as well as running the banqueting side of the hotel's operation.

What was the first thing you cooked as a child?

Cheese ravioli and poppy-seed cake. My grandmother was the one who got me cooking at the very young age of 4. To this day I am still trying to copy her recipes - without much success.

What is your idea of the perfect meal?

A meal that leaves me wanting more, small portions that tantalise the tastebuds. A perfect meal is also one that is shared with friends and family. Seafood cooked perfectly is my favourite food.

What is your favourite drink?

I don't drink softdrinks. I do enjoy Antipodes water and Charlie's orange juice. My favourite alcoholic drink is 42 Below vodka.

What do you eat when you want something quick and easy and can't be bothered cooking?

The best quick meal is the simplest one, scrambled eggs on toast. When I am at home and looking for a good takeaway meal I tend to order Asian foods because they are tasty and healthy. I love spicy Thai food. Sawadee in Ponsonby does great food that you can take out. I do, however, have a weakness for Burger King.

What do you order from room service when you stay at a hotel?

Room service to me is about the old favourites - a club sandwich or a good burger and cheesecake, but you can't beat eggs benedict in bed in the morning on a proper serving tray with real orange juice. There is no point in ordering a full five-course meal when it would be better enjoyed at a restaurant.

Is there anything you would not eat?

I don't eat kidneys but as a chef I try everything at least once. That theory has been tested in my travels, especially through Thailand. Generally, I believe if it is edible then go for it, but I did turn down grilled cockroaches and raw monkey brain in Bangkok.

What's always in your fridge?

Milk, eggs, and Steinlager.

What do you always have in your kitchen cupboard?

Good truffle oil and Heinz ketchup.