A highly acclaimed chef for more than 35 years, Steve Scuffell has a wealth of experience having worked right across the restaurant trade worldwide. He trained at London's Four Seasons Hotel and spent some time at the three star Michelin restaurants of Michael Guerard and Paul Bocuse in the south west and south east of France, as well as nine years in Jersey, and he had spells in Amsterdam and Bahrain.

He worked for Forte as executive head chef in its Westbury hotels in London and New York, and for 10 years he was chef patron of his own Mediterranean style brasseries called Tutto at Heathrow, Sunning dale and Pangbourne.

He has been an enthusiastic member of the Craft Guild for almost 20 years, serving as chairman, and currently as a vice president. In April he proudly collected the Vice Presidents' Council's achievement award, and in July he was given the great honour of being awarded the Craft Guild of Chefs special award for his outstanding leadership qualities, joining a roll call of leading lights such as Marco Pierre White and the Roux brothers.

At competition level Scuffell has won more than 100 medals at home and overseas in places such as Toronto, New York, Stockholm, Malta, Frankfurt and Dublin.

He has twice captained the national team to victory in the Golden Platter World Banqueting Championships.

He is also very keen on developing staff within his own workplace as well as taking on projects to develop children's cookery schools. These have been running for four years, in conjunction with the NHS.

Why did you enter the industry?
I always enjoyed cooking from an early age, and never wanted to do anything else. I was at an all boys' school and had to go to an all girls for cookery – not so bad when you are 15 to make such sacrifices for your career at an early age!

Did your parents influence you? Were they good cooks?
My family wasn't in the industry, but we were a family that always cooked and ate together. There was always a food culture in the family

Where did you train?
I did a formal apprenticeship, working at the Four Seasons Hotel and attended Westminster Kingsway College on block release.

Who was your greatest influence in developing your love of food?
I would probably say my first head chef – Jean Bonin at the Four Seasons. I started there at 15, before I even left school, which was quite daunting in those days.

Who in the industry do you most admire or has given you the most inspiration?
There are countless inspirations. In the early days I guess I'd say the Roux brothers, Raymond Blanc, Anton Mossiman – all the pioneers that made the industry more respectable. Nowadays, I would say I have great admiration for those still battling away at Michelin stars in France. I know what it's like to work in those conditions, and all about the small individuals that don't get recognition.

What was your best/worst job?
Some of my best highlights were when I went to France, working with Michael Guerard and doing a stage at the George V in Paris while I was still working at Forte. It would send me to all these top restaurants and it was the best experience.

My worst experience was working in Holland. I went there to further my career but was disappointed with the food – there just wasn't a food culture. I also did food and beverage management for a while, but soon moved out of it – I realised the kitchen was for me. I've worked in most spheres of the industry, from the big five star hotels to working for myself for 10 years, when I took out a franchise for Tutto restaurants from Forte. It was at a time when no one else was doing franchising. I was one of the first, along with Marco Pierre White, who took what was then the Hyde Park hotel. I'd recommend working for yourself at some point in your career – I got lots from it and I'm much more of an astute person – it's a great learning curve.

What do you get a kick out of nowadays?
My biggest kick nowadays is the one I get from seeing those that have worked for me in the past going on to better things. Many of those I trained at Tutto, who came to me at 15 or 16 years old, are now gaining great positions. I always have time to train young people because without training this industry's dead. That's why I enjoy the Summer Schools programme so much, which I've been involved with for around eight years. We're now seeing those people coming through to the industry – those that did the course at 12-13 years old.

You were very successful as a competitor – what was your greatest achievement or proudest moment?
When I was vice captain of the British team competing in Canada and we won the golden platter, and also when I was captain when we won the golden platter in Ireland too.

My competition days are over now, but I still regularly judge and mentor competitors.

Being involved with the Craft Guild for many years – which roles have been the most memorable?
Taking the Chef of the Year competition into a new realm when I took it over and pushed it forward; also starting the Major Series. And of course my time in the chair – it was a difficult time then, when the Craft Guild took over the Cookery & Food Association. The Guild has been very good to me and really helped me in my career. But I do believe you only get out of it what you put into it.

The industry is changing – what is your view on the future?
I'd like to see the education system sort itself out and come up with a valued set of qualifications. I want to see more youngsters coming into our trade and a proper formal apprenticeship started again.

How do you spend your spare time?
We have a place in the south of France and I try to spend time there. I'm also a keen football supporter. I've even been to Russia to watch Chelsea in the European Champion's League.