Jeremy Pang

Jeremy Pang

What was your first job? In a mouthguard factory! I was on the production line. Horrible job - but it paid well for a student.

What’s been your worst job interview? At Cadbury - I got so excited about having a tour of the factory (which you only got if you got a second-round interview) that I mentioned it too often and never got invited back! I think it was for a product engineering job.

What was the first music single you bought? Bad, by Michael Jackson.

How do you describe your job to your mates? I say I’m a ‘rogue director’ of School of Wok, where I run around doing completely different things every day.

What is the most rewarding part of your job? I never get bored. And neither do my team.

What is the least rewarding part? It’s relentless - sometimes I wish I could just have even five minutes to breathe air that isn’t London smog.

What is your motto? A few years back, I made a new year’s resolution for the first time: If I have an idea that I know will benefit myself, my loved ones or anyone around me, I do it straight away.

If you were allowed one dream perk, what would it be? Have every weekend of no phone calls, emails or work.

If you could change one thing in grocery, what would it be? The reluctance of big players to take a risk with new brands. If startups have to take so much risk, why should the big players not take more?

What luxury would you have on a desert island?  Running water and a lighter - so I don’t die, and I can start a fire.

What animal most reflects your personality? Monkey - fun, cheeky, but astute when I need to be.

What’s your favourite film and why? Cool Runnings. “Peace be da journey.”

Which celebrity would you most like to work with and why? I actually got to work with David Beckham in Hong Kong this year. In the food world - if he was still alive - Keith Floyd.

What would your death row meal be? A full-on Chinese banquet: Steamed grouper with ginger and spring onion, sweet and sour chilli prawns, crispy pork with crackling, poached Chinese greens with a little oyster sauce, and some steamed rice to mop up all the sauce.