Sky-high dining at Bokan

Since I was a little kid I have always loved everything about food, and even now it brings back happy memories of good times with my family. I have been cooking for 19 years now, starting at the age of 15 with an apprenticeship in Paris and then working in America before moving to London to join Joel Robuchon. I've taken some knowledge from every chef I've worked for in the past, but it was from Joel that I truly learned simplicity and excellence and how to make everything perfect.

I worked there for ten years before moving to launch Bokan earlier this year. Having been there for so long, it was time to fly with my own wings and be at the front of a new restaurant. This new challenge has been a great opportunity and I've had complete freedom in the kitchen.

More than anything, the produce I use influences my cooking style and the dishes that go on the menu. I always try to respect the ingredients and make them shine. We try to source as much as we can locally from the UK and, if not, from as close as possible. Our lunch menu changes weekly, and all the inspiration comes from what is in season and what we have access to. We start with the ingredient we want to work with and take it from there – some dishes come together easily and others need a lot of effort. We collaborate as a team to bring new ideas and play with different concepts. I don't have signature dishes, but dishes that I like at a particular moment; I get bored and prefer change, so always try to bring this to my cooking.

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We make our food in a simple and elegant way, influenced by traditional French technique, but with a modern twist. We also take some inspiration from our location by the Thames, using elements such as spices that can be traced back through the London Docklands history of trading such commodities.

London is an amazing metropolitan city, where you can eat great Japanese, Thai, Italian or any other food you could want. It's crazy how many restaurants open in the capital every month, so it's important to stand out. We're lucky that we have a beautiful space with breathtaking views across London, a great cocktail bar on top of us and access to the best ingredients to help us create a great package altogether.

AURELIE ALTEMAIRE was previously head chef at L'Atelier de Joel Robuchon in Covent Garden before taking the helm at Bokan, on the 37th floor of the Novotel London Canary Wharf hotel; bokanlondon.co.uk