During my adolescence, I was surrounded by art… I studied music for three years and I loved the idea of becoming an architect but when I went to the university everything changed just in one second when I saw the culinary arts faculty and then, so as always said ‘It was something bigger than me who guide me to make that decision.’
It is explorative, I do not have yet something defined because every journey, every person I met, every place I visit, remind me of something in my childhood and inspire me to create something else.
I see cooking as an instrument to communicate with people and I am using it as a tool to make a change, to make an impact … to tell people, ‘We need to respect the Earth’. I have some favourite ingredients but wherever I am when I am cooking, I will always look for local products and work with local farmers.
Biodiversity. I like to break the old ‘rules’ in the kitchen.
Management I think it’s the most important. In my kitchen, every member of my team has total independence. They have my guidance but they can do whatever they think is better for the team. I think this is the best idea to apply in management.
Sundays, I like to remember my father’s breakfast. I make refrito with white onions, tomatoes and scrambled eggs … together with sourdough bread and goat cheese and voila!