Chef Kerry Roper: I love to eat out but I hold a really good cheeseburger in high regard

I wake up at around 6.30am most mornings, check my emails, feed my dog, make some coffee for myself and get ready for the day. I train in a community-style gym around four mornings per week, so I head there first and then into work.

Coffee or a sugar-free Monster drink – no judgment, please.

Depending on the work day, it changes but usually a sandwich unless we are trialling new menu items. Stix & Stones deli do a mean roast beef and mustard.

If it’s a work day, I try to make a healthier choice – usually chicken-based. If I am off work, ideally, I would be eating out. Wine and Brine in Moira is probably my favourite restaurant.

Food is hugely important to me – although my perception of it has changed in the last year or so. I understand now that I need it as fuel – I used to only eat things that I wanted to eat for pleasure. This was obviously not a sustainable way to live, although I have no regrets. I’m trying to look at food as fuel now. As for supplements, I – and my dog Bruno – take an Omega 3 every morning.

I am currently trying to lose weight and I’ve been working on it since last October – it’s going well. I’m learning that it’s not actually a diet – it’s more of a change in habits and lifestyle. Our gym is full of wonderful people with a similar mindset.

It could be anything – I love to eat out and try new restaurants, but I also hold a really good cheeseburger in equally high regard.

Physically, I am training with Forged Fitness in west Belfast. Mentally, I try to use my time as efficiently as I can on my work days so I can enjoy my days off. This is easier said than done sometimes, but I think it’s important to have the intention.

Doing something is better than doing nothing – I think striving for perfection can have a negative impact on long-term goals. My aims are just to be moving more and making better choices around food as much as possible.

I wouldn’t have described myself as a sportsperson at school. My talents did not lie in physical education, although I am competitive.

I would have a drink when socialising with friends or if I’m at an event.

Stairs is the right answer, but I won’t lie – I would have a natural preference for the lift.

I am reading Son of a Witch [fantasy novel] by Gregory Maguire and I’m also re-reading Dune, a science fiction novel by another American author, Frank Herbert.

The recent additions of all the Harry Potter movies have made me very happy, although I have also been drawn to some 90s thrillers.

That routine is crucial for my sanity. People talk a lot about a work-life balance – I think when you have a clear vision and purpose those lines can be blurred. I am still trying to strive for balance.

I love to cook. It’s my job, but I also enjoy learning new ways of cooking or mastering new techniques. I am also slowly trying to become a person who runs.

I like music and I read a lot. My ideal evening would be a nice meal somewhere new, with my fiancée, Sarah.

I am getting married in October – I am looking forward to cheeseburgers and a party with friends and family.

I get to sleep usually before midnight, depending on service – and, no, I definitely do not get enough sleep.

No regrets.

I think time at home is crucial for a balanced mind. Everyone needs to recharge. I have learned not to work until burnout.

I think it’s important to love what you do every single day. It’s also become very important to me to change the perception of what a working kitchen environment looks like. Hospitality suffered during the pandemic and it’s still not as resourced as it should be. It’s up to the people who run kitchens to change that. Our competition – 'Ireland's Next Top Chef' – is geared towards making the industry attractive again.