David Cleary, the head chef at Five March in Glasgow, is a man with a passion for food and a dynamic style rooted in bold flavors, global influences, and precise technique. With over a decade of experience in high-end kitchens, he brings a refined, ingredient-led approach to his food at a restaurant renowned for its flavorful seasonal small plates, experimental cocktails, and organic wines. But what makes Cleary truly fascinating is his journey to becoming a chef, his philosophy on good food, and his love for spicy Sichuan cuisine.
A Chef's Journey
Cleary's journey to becoming a chef began at the age of 19 or 20, when he had a massive interest in food and was getting pretty decent at cooking at home. However, he hesitated for a while because he was focused on playing music instead. After holding pretty much every hospitality job on offer, he decided to take the plunge and get in the kitchen, never looking back. His first kitchen job was at a busy, fast-paced Vietnamese restaurant, where he had to learn a lot, fast. It was a sink-or-swim situation, but it taught him the importance of hard work and dedication.
Good Food, Simply Done
When asked what "good food" means to him, Cleary responds with a simple yet profound statement: "Usually, the simple dishes hit the hardest and give me the most enjoyment. I’m not that impressed with extremely technical cookery. Give me a well-cooked plate of pasta, or a bowl of clams with some crusty bread, and I’m in a good place. The sort of dishes that lift your spirits!" This philosophy is evident in his work at Five March, where he crafts dishes that celebrate simplicity, balance, and the integrity of exceptional ingredients.
A Love for Sichuan Cuisine
One of the most fascinating aspects of Cleary's culinary journey is his love for spicy Sichuan food. He praises Station Kitchen in Partick for its really good cooking, noting that they seem to get the balance right with lots of flavors going on underneath the addictive spice. This love for Sichuan cuisine is a testament to his global influences and his desire to explore different flavors and techniques.
A Chef's Worst Disaster
Like any chef, Cleary has had his fair share of kitchen disasters. Most recently, he cut the top of his thumb off right before service while slicing sourdough. It was a messy situation, but it taught him the importance of staying calm under pressure. The manager's dramatic announcement to the dining room about the chef cutting his finger off only added to the chaos, but it also showcased the resilience and adaptability of a true chef.
The Biggest Misconception About Working in a Professional Kitchen
One of the biggest misconceptions people have about working in a professional kitchen, according to Cleary, is that chefs eat really well because they are surrounded by lovely produce all day. In reality, most chefs are living on meal deals, energy drinks, and way too much coffee. This highlights the demanding nature of the culinary world and the sacrifices that chefs often make for their passion.
A Creative Soul
If Cleary weren't a chef, he would likely be doing something creative. An office environment is really not for him, and he prefers to express himself through his love of food. His passion for handmade pasta and his triumph in perfecting his "bambino pasta sauce" recipe for his daughter showcase his creative side and his desire to share his love of food with others.
A Temperature Probe for Every Kitchen
When asked about one ingredient or kitchen tool that everyone should have handy at home, Cleary recommends a temperature probe. It's a simple yet useful tool that can give you the peace of mind knowing you aren't about to serve something undercooked without having to break it open to check. This highlights his practical approach to cooking and his desire to share his knowledge with others.
A Highlight in His Career
One of the highlights of Cleary's career so far was writing his first menu that was all his own. He received great feedback about it, which boosted his confidence and got him back in the swing of things creatively. This showcases his growth as a chef and his desire to continuously improve and innovate.
In conclusion, David Cleary is a chef with a passion for food, a dynamic style, and a love for spicy Sichuan cuisine. His journey to becoming a chef, his philosophy on good food, and his love for Sichuan cuisine make him a fascinating figure in the culinary world. Whether he's perfecting his pasta sauce for his daughter or crafting dishes that celebrate simplicity and balance, Cleary is a true master of his craft.
