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Discover all our Chefs
Relais & Châteaux Chef

Francisco Vintimilla Carrión

Chef - Relais & Châteaux

Francisco Vintimilla Carrión
Origin & Theory
Member Relais & Châteaux from 2018
Km 1.5 Via Samborondon, Samborondon Business Center
092301 Torre A, Oficina 302-A Galápagos Islands
Ecuador

HOTEL

Origin & Theory

10 rooms: all inclusive 7850 USD s.i.



RESTAURANT

Origin & Theory

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Terminology : t. = tax - s.n.i = services not included - s.i = services included


Story of a Chef

How did you become a Chef?

After a long training in foreign kitchens, life brought me to Ecuador, my native country, from which I never completely disconnected. I always carried in me that patriotic feeling of the traditional clay pot, the smell of the wood oven, the flavor of freshly made fig sweet accompanied by fresh cheese and the smell of freshly picked cherries; These were the flavors that transported me to my true passion, the good cooking.

How would you define your cuisine?

With great respect to the gastronomic traditions and the native products of each region. The representation of the spirit of the Ecuadorian Andean product and its diverse profiles of flavors established by humble characters of yesteryear who found the formula to highlight its essence.

What are your favorite products and criteria for choosing?

Good food cannot coexist with bad habits of hygiene, health or inadequate handling of products. These products are found in each of the regions of Ecuador, fresh fish and exotic fruits of the coast, cereals, grains and legumes of the Andes.

 

What is your signature?

I firmly believe that the understanding of classic cuisine together with respect for the nature of products that are used are the pillars of good cuisine. Organization, vision, creativity and elegance are the defining features of my kitchen.

What professions surround you and what would you like to pass on to them?

The responsibility lies on this generation of professionals. The passionate chefs that understand the true identity of our culture and also take the best of avant-garde currents to forge an excellent Ecuadorian cuisine.

Do you have a Chef’s tip for Sunday cooking?

“Tigrillo de Plátano Verde” the typical breakfast of the Ecuadorian coast, so comforting and delicious. With the same cultural meaning that grits have in the South American cuisine, as oats or roasted tomatoes with sausage and eggs for the English.

Recipe for two people:
2 plantains, peeled, cut into 8 parts and then fry.
1 oz. Brown onion cut into small cubes
1 oz. Butter
4 oz. Whole milk
1 Egg
2 oz. Fresh cheese
2 oz. Pork meat (small chunks)

Start by cooking the onions with the butter until they are translucent, then add the milk. Once it is hot add the green banana previously cooked and mashed, cook for a few minutes until they are hydrated, add the egg, fresh cheese and pork chunks, season with salt and pepper. Garnish with fresh coriander.

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