Known for pushing culinary boundaries, Mabee immerses himself in the wilderness, often traveling to remote locations where he hunts and forages directly from nature. His deep exploration of New Zealand’s land and sea allows him to craft dishes closely connected to the natural environment. From the outset, Vaughan demanded creative freedom at Amisfield, agreeing to lead the kitchen only if he could move away from traditional menus and offer a unique gastronomic experience. His mission: to create the best restaurant on Earth, with a menu that truly reflects New Zealand’s terroir.
Mabee’s commitment to his craft is evident in every aspect of his work. He maintains close relationships with a network of fishermen, marine biologists, and food scientists, constantly seeking out new, rare, and undiscovered ingredients—such as the elusive New Zealand king crab, found in the icy waters off Stewart Island. His cuisine is an extension of the land, with dishes that celebrate the local bounty in a way that respects its natural state. Each dish tells a story about the Central Otago landscape, designed to provide diners with an experience inextricably linked to the region.
Instagram: @chefvaughanmabee @amisfieldrestaurant Facebook: https://www.facebook.com/chefvaughanmabee/ Restaurant web site: https://amisfield.co.nz/restaurant/ Restaurant address: 10 Arrowtown-Lake Hayes Road, Frankton, Queenstown 9371, New Zealand
Artykuł Vaughan Mabee pochodzi z serwisu The Best Chef.
Chef Himanshu Saini of Trèsind Studio masterfully blends Indian traditions with modern techniques, crafting an innovative dining experience that celebrates India’s culinary diversity. He highlights dishes from various regions of India, with a special focus on vegetarian creations, which he elevates to an art form.
The Best Chef: What is the story behind Trèsind Studio?
Himanshu Saini: Trèsind Studio is about serving Indian food from different parts of India. Usually, Indian food is all about North Indian food, and other parts of our country are not really highlighted and the cuisine is so vast. That has become our challenge to promote Indian food in every sense touching the key areas of our cuisine and culture. So, you would find dishes that are all about spices or flavors and techniques native to that region along with the story of the landscape. Trèsind Studio was born in 2018 and it was like an experimental project inside Trèsind restaurant. It was a 20-seater experience and we never knew that it would be accepted in Dubai because back in the day 5-6 years ago Dubai was not about fine dining experiences and Indian food is very popular among locals, but it is not as popular as Japanese or Italian cuisine and I think that has become our agenda that we want to highlight our cuisine in a sense where it is no less or more than any cuisine in the world. For me, it is one of the tastiest cuisines in the world and I think the vegetarian food out of India is perhaps the highlight, even in our menu experience 50% of the menu is vegetarian, it is plant-based and we support it as much as can from our rooftop garden outside which we reset twice in a year. So whatever fresh products we can grow ourselves like the cactus, the flowers, the bananas it is all something we grow outside and I think the pairing program of the restaurant is so unique I think it offers a complete experience where we showcase a synergy between the restaurant and the bar program and everything from an ingredient perspective is utilized in the bar kitchen where we try to support the spices ingredients in a sense where it balances out the strong nature of our cuisine and at the same time makes every following course more palatable.
The Best Chef: What inspired you to become a chef?
Himanshu Saini: I am from old Delhi and it was quite common back in the day that the extended family used to live together. In my maternal grandparent’s house, there were almost 50 people who lived under one roof and you can imagine the kitchen of this house which was like a professional kitchen. Each of my aunts in the kitchen has a designated job. Somebody’s job was to do the dough for the bread and then one aunt’s job was to do the sourcing of vegetables, cleaning, washing, and cutting. My grandmother would be the one who would come in the end to do the final tempering of the dish. So I have grown up within those surroundings and being the mama’s boy I always followed my mom in the kitchen. It was quite astonishing to see how everyone worked in tandem like a team. As I said it was like a professional kitchen and I think many of those memories stuck with me when I was growing older.
The Best Chef: Which plays a greater role in success: hard work or talent?
Himanshu Saini: I always say that for me hard work beats talent every time, so you may not be very talented, I was not very talented but I think it was the hard work, it was the vigor with which I wanted to represent my country. I think I am the ambassador of my country in terms of cooking with many other chefs because I have taken it personally that in my cooking cycle if I give importance to Indian cuisine, make it more popular in the world I think my agenda of being a chef will be accomplished and at the same time as I said you must evolve with your cuisine then look into somebody else’s cuisine. Of course, you go ahead, you make a start, and you train in many other kitchens but you always remember your foundations where you were born, your culture and you should always look forward to pushing that because Indian food is still not very popular and I think it has all the strength to go big in the world. It is a very bright moment for Indian food and you would see down the line in the next five years you would see many other Indian chefs doing justice to our cuisine.
The Best Chef: How Indian cuisine is influencing the culinary scene in Dubai?
Himanshu Saini: I think Dubai is such a sweet spot, it is just in the center of the world and now everyone passes through Dubai. The population here is so cosmopolitan but at the same time, we have a strong Indian presence in Dubai, almost 30-40% of the population and India has shared so much mutual respect with UAE as a partnership. The way how the countrymen from India are accepted in this part of the world is so heartening. I came to Dubai 10 years ago and I think this is my first home I would say, it is like a home away from home and it is a city that is of course continuously on the path of evolution, you come every year and you would see a different city altogether and I think the culinary scene has also evolved in the last five years. I think much more after Covid the city realized that it must thrive on the home-grown restaurants and you can see now so many chefs who were not even pursuing this profession but have certainly found interest in the cuisine in the gastronomic world and there are so many unique restaurants who are run by people who are not chefs but they are doing amazingly well and now you see the global attraction, what Dubai has made it possible, so many chefs have moved to the country, has opened up amazing restaurants and I think it is a city which has a great balance of the fine-line restaurants now and of course with the home-grown local restaurants promoting local cuisines in terms of spices, in terms of the best produced from the world, in terms of so many organic farming which has started with new developments in this part of the country and I think it is ticking all the boxes which is required to become the global destination in the world.
The Best Chef: What would you like to change in the gastronomic industry, and in what direction do you hope the culinary scene evolves?
Himanshu Saini: I think it is about moving towards originality. When you are doing a cuisine, for me it is always very important to bring out the aspects which are not seen. It happened 20 years ago, 25 years ago when new dishes were born. What I see now is almost about reinventing classics, it is if a chef can do one dish that becomes a new classic, the new trend. It happened 20 years ago with ElBulli, with Alinea with Thomas Keller. They made those dishes that eventually became classic and they came from nowhere. It is all a combination of their juices from the head with the tempering of the spices. I mean to say originality that you make new classics now so that the younger generation can reinvent those classics in their time. Every chef should make one at least. This is my agenda. If I give one classic to my country I think it is another tick from the checklist. You see everyone reinventing what has already been invented. You see a trend being repetitive in many other restaurants now. In my restaurant we have a simple philosophy where I would not use caviar, I would not use truffle, and there is no foie gras. So when you limit yourself with ingredients that are easily accessible in the first place and can easily form a base of any dish, you challenge yourself and when you challenge yourself like that then you come up with ideas which have not really been seen.
The Best Chef: Can you provide an example of a new classic that you anticipate becoming a staple in the culinary world?
Himanshu Saini: Like crystal bread, you know. Can somebody make something like that? You know it is now crystal bread, is something that you would see 20 restaurants making. Spherification for example happened with so much knowledge and scientific research but then what do you say is the new classic in the last five years? For me the five volumes of El Bulli or modernist cooking still hold value because some of those ideas, like Andoni from Mugaritz, is the one that can define what is a new classic. Because the dishes, the experiment, and the technique sometimes have been born in that kitchen. So for example a basic spherification is what was the reference point before nothing. Who would know a sodium alginate can mixed with a calcic and you make a thin spare with the liquid inside. Who would know that would happen one day?
Cristian Santomauro is a pizza chef, known for dedicating himself to reviving the ancient Cilentan tradition of “ammaccata” pizza. Made with heritage grains, this unique recipe was once prepared by local women (including Cristian’s grandmother) and showcases the region’s agricultural history. He prepares the dough by hand, emphasizing artisanal craftsmanship. As an ambassador of the Mediterranean diet, Cristian promotes healthy, sustainable eating while preserving authentic flavors and traditions. His pizzeria offers a distinctive taste of Southern Italy’s rich culinary heritage.
THE BEST CHEF: What is your opinion about the “Ammaccata”?
Cristian Santomauro: For me, the “ammaccata” is a means to reach the meaning. It is the means that carries values. It’s not just about making pizza and I think it’s amazing how that popular dish has the ability, through a thought, that has such strong values that automatically pass down themselves, from one person to another. I hope that in the future — even if there is already a cultural movement around the “ammaccata” — this means will be able to go forward on its own and carry the values on its own.
THE BEST CHEF: What is the primary animal source in your original recipe?
Cristian Santomauro: Our region is known for raising goats, rather than buffaloes, as we are a territory dedicated to grazing, rather than livestock farming. So our original recipe includes some goat cheese.
THE BEST CHEF: What led you to be recognised as “Ambassador of the Mediterranean diet”?
Cristian Santomauro: I don’t think it’s about whether my pizza is good or not, as that’s always subject to opinion – although it is worth tasting! The real focus is not on merely recovering the tradition, but on enhancing this special moment: a convivial occasion dedicated to the Mediterranean diet. My recognition also comes from having revived traditional grains. My role is to promote these traditional grains and highlight the significance of the moment, with a focus on the Mediterranean diet.
THE BEST CHEF: What makes your dough distinctive?
Cristian Santomauro: Using traditional grains, it’s very complicated to work with them and to bake with them. The dough is made by hand in various wooden containers; we only use sourdough and a little salt. The dough is almost brown and as you can see from the texture, it spreads on its own, which is why it is named “ammaccata”. The colour you see is given especially from fine grinding of fibers, as well as from the sourdough.
Instagram: @lammaccata Restaurant address: Via Quattroponti, 84040 Casal Velino SA, Italy
Artykuł #FOODMISSION 2024 – Cristian Santomauro, L’Ammaccata – Antica Pizza Cilentana, Casal Velino, Italy pochodzi z serwisu The Best Chef.
Paul Ivić is an acclaimed Austrian chef renowned for his dedication to plant-based cuisine and his advocacy for sustainable food practices. With Croatian and Tyrolean roots, Ivić’s culinary journey was shaped by his upbringing in regions where food was closely tied to the land, with a focus on quality, minimal waste, and respect for nature. His personal experiences growing up in a rural environment, surrounded by fresh, home-grown ingredients, instilled in him an early appreciation for the purity of flavor and a deep commitment to preserving biodiversity.
Ivić’s approach to cooking is rooted in a holistic understanding of food, emphasizing the importance of soil health, sustainable farming practices, and fostering a sense of collaboration within his team. He values mentorship and encourages creativity in his kitchen, working closely with local farmers to source the best ingredients and explore new plant varieties. His innovative “food lab” is a testament to his forward-thinking approach, constantly experimenting with new ideas to reduce food waste and improve the quality of plant-based cuisine.
Ivić sees the role of the modern chef as one that extends beyond the kitchen, encompassing marketing, science, and social responsibility.
Instagram: @paul_ivic @tian_restaurant_wien Restaurant web site: https://www.tian-restaurant.com/wien/en/ Restaurant address: Himmelpfortgasse 23, 1010 Wien, Austria
Artykuł Paul Ivić pochodzi z serwisu The Best Chef.
Native of Versailles, Paris, Chef Grégoire Berger was raised in the Morbihan region of Brittany in France, where he graduated from the CFA, the prestigious culinary institute in Vannes. Immersed in the region’s rich culinary traditions from a young age, Berger honed his skills alongside his mother and grandmother, developing a deep appreciation for the art of cooking.
As one of the most influential chefs of his generation, Chef Berger’s culinary style blends the classic techniques of French cuisine with innovative approaches, creating dining experiences that push the boundaries of gastronomy. His career gained international prominence with his role as Executive Chef at Ossiano, Atlantis The Palm in Dubai, where he has earned acclaim for his unique seafood-focused menu and commitment to sustainable practices.
Berger is celebrated for his dedication to local and seasonal ingredients, often collaborating with artisanal producers to ensure the highest quality. His remarkable ability to weave together tradition and modernity has established him as a leading figure in the culinary world, continuously setting new standards for excellence.
Instagram: @gregoireberger @ossianodubai Restaurant web site: https://www.atlantis.com/dubai/dining/ossiano Restaurant address: Ossiano, Atlantis The Palm, Crescent Road, The Palm Jumeriah, Dubai
Artykuł Gregoire Berger pochodzi z serwisu The Best Chef.
Chef Mohammad Orfali of Orfali Bros (Dubai, UAE) is a celebrated culinary talent renowned for his innovative approach to Middle Eastern cuisine. With a flair for blending traditional flavors with modern techniques, Chef Orfali has earned acclaim for his creative and visually stunning dishes, elevating the dining experience at his renowned restaurant. His dedication to quality and passion for gastronomy make him a standout figure in the culinary world.
The Best Chef: Why did you choose a career as a chef?
Mohammad Orfali: It was a mistake to be honest. Not a mistake, it was an accident. I went to culinary school in 1994, and at that time I graduated from grade nine. In Syria, you have to get a certain score to go to high school, so it couldn’t work with me. The only option was culinary school. I had no clue what was cooking at that time. I entered the school and I felt like, you know, that’s an interesting career. And to be honest, I never regret why I’m a chef. So I started in 1994. I still have a lot of obsessions about cooking.
The Best Chef: Can you describe the progression of your career and what led you to where you are today?
Mohammad Orfali: So, at the end of 2005, I decided to come to Dubai to learn English because my dream was to go to Europe, to go to France. I felt like if I spend about two years in the city, I will learn a little bit of English, I will save some money, and then I will go to study somewhere in France. I did that, but after four years when I went to France, no one spoke English over there. Everyone speaks French, that’s normal. And I felt I have no link with the type of food. I have no link with memories there. But everyone graduated from culinary school. They learn about the French curriculum. They started like, you know, from haute cuisine. This is like, the basics for any, or the fundamentals of cooking for any culinary school in the world. So, I felt like it’s good to know about that, but also it’s not my culture. So, I decided to come back to Dubai and I was lucky to be on TV. So I’m a TV chef. I started cooking in 2011 on TV until 2020. And after that we opened Orfali Bro’s with my brother.
The Best Chef: How would you describe the culinary scene in Dubai?
Mohammad Orfali: The food scenes in the city get more involved, more different. I remember when I came here there was more international cuisine from chefs coming from abroad to open restaurants in the hotel. Now I can see more local talent, more local chefs like Orfali Bro’s, like Tresind Studio and so many Ossiano, it’s like homegrown restaurants and they are doing great things. Everyone offers something different than just international cuisine. I think everyone offers food that belongs to his story, belongs to his history, background, philosophy, etc. So I think within another five years, you will find different things that come from Dubai. New recipes, might be worldwide, that will be invented in Dubai.
The Best Chef: What type of cuisine is featured at Orfali Bro’s?
Mohammad Orfali: Well, in Orfari Bro’s, we don’t serve Syrian food. We make Orfari cuisine. Orfari cuisine, that’s me and my brother, and our journey started from Aleppo to Dubai. So, I have a few dishes on the menu that represent who we are. But we decided at Orfari to make a new cuisine, called Orfari cuisine, which represents the Dubai community. You can see the menu has different diversity. It gives us the freedom to do what we want to do. If we put myself in a box into a category, let’s say, Syrian food or modern, nothing wrong with it, but I don’t want to put myself in a box and limit myself with only one type of cuisine. So we are a cuisine of ingredients. We focus on taste, taste, taste, taste, and then textures and ingredients. These are the three things that we stand by. So we can see my food, it has, from the modern school, it looks uneasy sometimes, but it’s very complicated from the kitchen. And we love ingredients, so we like to take one ingredient and manipulate it differently.
Artykuł #FOODMISSION 2024 – Mohammad Orfali – ORFALI BROS, Dubai, UAE pochodzi z serwisu The Best Chef.
The future of Italy’s food industry is rooted in high-quality artisanal production, preserving unique and historic traditions. Sorì, with deep roots in the dairy industry, exemplifies excellence, offering products that embody Italy’s rich culinary heritage.
Family Tradition
Sorì is a dairy company with origins in the 19th century, carrying a family legacy that spans five generations. Founded in 1868 by Giuseppe Sorrentino in Battipaglia, the company continued to grow under the leadership of Luigi Sorrentino, who, together with his sons Vincenzo and Pasquale, established a dairy processing business at the ancient Porta Capuana in Naples in 1918. In the 1930s, Pasquale laid the groundwork for a large-scale production and distribution company. In 1990, Giovanni Sorrentino expanded the business into the Caserta area, specifically Teano, at the foot of the Roccamonfina Regional Park Volcano, focusing on Mozzarella di Bufala Campana. Today, under the leadership of Antonello and Gaetano, Sorì is a leading producer of dairy products, with authentic, high-quality offerings recognized both nationally and internationally.
The Pillars of Sorì
Sorì carefully selects raw materials from the heart of the DOP area. The company uses buffalo and cow’s milk from trusted farms where the animals are fed balanced diets and have ample space to move freely, ensuring their well-being. The water, microbiologically pure and sourced from the volcanic aquifers, plays a fundamental role in all stages of production, from collection to packaging. This commitment to respecting natural resources and animal welfare is reflected in the excellence of Sorì’s dairy products.
Sorì’s Dairy Excellence
Sorì stands out for three exceptional dairy products: Mozzarella di Bufala Campana DOP, Fior di Latte Slow-Maturation, and Ricotta di Bufala Campana DOP.
Mozzarella di Bufala Campana DOP is a source of pride for the company, crafted with buffalo milk according to strict quality standards. Each mozzarella is the result of an artisanal process that begins with the prized milk from buffaloes raised in DOP areas and ends with the expertise of skilled cheesemakers.
Fior di Latte Slow-Maturation is a premium dairy product, renowned for its softness and impeccable stretchability, enriched by the purity of water from the Roccamonfina Volcano. Made with cow’s milk from the mountainous areas of the Campanian Apennines, it undergoes a slow maturation that enhances its aromatic character and texture. With a fresh and slightly tangy flavor, this dairy product is perfect not only as a main ingredient in dishes but also ideal for pizza due to its extraordinary stretchability.
Finally, Ricotta di Bufala Campana DOP is made from fresh buffalo whey, adhering strictly to production regulations. This product boasts an authentic taste and distinctive creaminess, a result of meticulous milk selection and artisanal production. Together, these products not only celebrate Campania’s gastronomic excellence but also embody Sorì’scommitment to quality and tradition.
Sorì and Pizza: A History of Growth and Tradition
The history of Sorì is closely tied to the evolution of pizza, a symbol of Italian culinary culture worldwide. From the beginning, Mozzarella di Bufala Campana DOP, made with buffalo milk from protected designation areas, has been an essential ingredient for pizza, thanks to its availability in the Campania region. Sorì has contributed to this tradition by providing high-quality mozzarella that, since the days when it was transported by horse and carriage from Naples, has been prized for its distinctive flavor and perfect texture. Today, Sorì continues to honor this legacy, ensuring that every mozzarella produced meets the expectations of master pizza makers and pizza lovers around the world.
Artykuł The Italian Job – A story of values since 1868 pochodzi z serwisu The Best Chef.
Przemysław Klima is a passionate and dedicated chef known for his love of service and cooking. Fans can now enjoy the flavors of Klima at Bufet, a newly opened concept that is the younger sibling of the internationally famous Bottiglieria 1881. Focusing on the evolving Polish cuisine, chef believes that the next 5-10 years will see significant development in the country’s gastronomic scene.
Jakub Krojder is a young and committed chef at Bufet. Krojder values close and collaborative relationships with his team and suppliers, which enhance the creativity and authenticity of his cooking.
The Best Chef: Why did you choose to become a chef?
Przemysław Klima: Because this is my passion. I love the service; I love the cooking. It’s part of my job, the adrenaline, and working with other people. My vision of cooking, whether at Bottiglieria 1881 or here at Bufet, is the same: the flavors of childhood with which I grew up and what my team was raised on.
The Best Chef: How would you describe the current state of Polish cuisine?
Przemysław Klima: Now we are in the prime time of Polish cuisine because everything has changed. We have a lot of good restaurants and excellent chefs. They know how to transform gastronomy in Poland. The next 5-10 years will see a huge jump in Polish cuisine. Polish cuisine has changed completely in the last ten or even twenty years. I see what guests expect, what they want to get, and what chefs want to cook.
Jakub Krojder: These visits to restaurants are no longer just about coming and filling stomachs; now, we have something more. We have relationships. Nowadays, quality time together takes center stage.
The Best Chef: What unique aspects of Polish cuisine?
Przemysław Klima: For people who come from other countries, our products are a discovery. For example, sauerkraut is wonderful. Today, we had the chance to try sauerkraut with bryndza cheese and truffles, offering a completely unique taste sensation.
The Best Chef: How would you describe Polish cuisine?
Przemysław Klima: This cuisine is close to Scandinavian cuisine because we use practically the same products. We have good vegetables, fish from the Baltic Sea, and we frequently use pickled items. In winter, just like in Lithuania, Latvia, Estonia, and Sweden, we rely on jars, pickling, and brining. It’s the same region and the same culinary tradition. We also use products from our region of Małopolska, including a lot of venison, which is abundant here. Additionally, we now have bryndza cheese, which I love for its delicacy and flavor. Generally, we use seasonal vegetables and fruits that are beautiful, natural, and unprocessed.
The Best Chef: What is the significance of Bufet for you?
Przemysław Klima: Bufet feels like a second home. It has always been our dream to open a more casual place, one that is more accessible to guests and where we can find greater satisfaction. I also see Bufet as a form of “therapy.” It’s louder and different. We use some of the same products here that we use in Botti, and we always maintain a great work dynamic.
Jakub Krojder: Here we have more freedom. We can update the menu from one day to the next and stay in constant contact with our suppliers. In the morning, I might get a call saying, “Kuba, for the weekend, we can offer a fantastic 60-day bone-aged rib eye. Are you interested?” This creates a symbiosis between us and our suppliers, which is incredibly exciting and stimulates our creativity.
The Best Chef: What do you enjoy most about interacting with guests?
Przemysław Klima: I enjoy talking to guests and sharing a laugh with them. If I can bring someone a little joy or a smile, I do it with pleasure. I don’t see myself as a celebrity chef; I still see myself as a chef first. I prefer it that way—chef first, celebrity second. I still cook.
Artykuł #FOODMISSION 2024 – Przemysław Klima – Bottiglieria 1881 & Bufet, Cracow, Poland pochodzi z serwisu The Best Chef.
João Oliveira is an acclaimed Portuguese chef known for his innovative approach to seafood and commitment to local, sustainable ingredients. Born and raised in Porto, João initially aspired to be a veterinarian, but his passion for cooking was ignited while caring for his grandparents, leading him to shift his focus to the culinary arts at the age of 15. In 2015, he took the helm at Bela Vista Hotel & Spa in the Algarve, transforming its restaurant, Vista, into a Michelin-starred destination.
The Best Chef: Can you tell us about your kitchen philosophy at Vista?
João Oliveira: Since 2015, we’ve evolved significantly. Initially, we offered a la carte and sharing plates. But in 2016, we started focusing more on sustainability and local products. We organized an event called Mar Adentro, where we showcased local seafood, herbs, and seaweeds. This event changed our approach. We moved to a menu that highlights the best fish and seafood, using products that fishermen often overlooked. By 2024, we were using 98% local products. Our philosophy is to use the best products available each season, focusing on sustainability and local sourcing. This journey has been about respecting the environment and showcasing the best of what our region has to offer.
The Best Chef: How did you start your career?
João Oliveira: In the beginning of my career, I was young, and my dream was to be a veterinarian. I studied a lot to become one. But at a certain point in my life, my mom, who helped a lot at home and took care of my father, also helped my grandparents who had health problems. My grandmother needed insulin for her diabetes, and I helped by making soups and giving injections. This experience made me realize that I enjoyed cooking. Around the age of 15, I started to shift my focus from veterinary studies to cooking. After two years, I changed my path entirely and studied cooking for three years. That was the beginning of my journey.
I started working at Relais & Châteaux in the north, near Porto, where I live. My first job was at Casa da Calçada for almost five years. Then, due to my mother’s health issues, I moved to another Relais & Châteaux and started a new project in Porto called The Yeatman, where I worked as a sous-chef with Ricardo Costa, a two-star chef. I stayed there for about four and a half years. After nearly ten years in Porto, I decided to change everything in my life and moved to the Algarve.
In the Algarve, I initially worked at Vila Joya. I worked with some of the best chefs and the finest products, especially seafood. Within eight to nine months, I received many offers to be the head chef for new projects and restaurants. I chose Bela Vista, where I have been for nine and a half years. In 2015, I began a new project, built a team, and within a year and a half, we earned a Michelin star. The restaurant has maintained this star for eight years. This is just a small part of my story.
Growing up in the north, in a simple social class, I lived among animals like cows, sheep, goats, and chickens. I did everything from burning manure to preparing food. This experience taught me to respect products and species, which is crucial in my cooking today.
The Best Chef: What is your next goal as a chef? Your dream?
João Oliveira: My dream is to do my best every day. My mother had serious cardiac problems, and I promised her that one day I would be a chef, work in a Relais & Châteaux, and have a child. I’ve fulfilled those promises: I’m a chef, I’ve won a star, and I have a beautiful baby.
The Best Chef: How important is collaboration with other chefs?
João Oliveira: Collaboration is very important. For example, Antonio, a long-time friend, and I have worked together several times a year. His perspective and techniques are invaluable. He helps my team see things differently and brings new ideas and techniques to our kitchen. It’s essential to share knowledge and learn from each other.
The Best Chef: How is working in the Algarve in terms of products, food, fish, and farmers?
João Oliveira: The Algarve is amazing. It’s very seasonal and touristic, which can be challenging, but the quality of products is incredible. The proximity of the sea and mountains means we have access to a diverse range of products. The sea is a mix of the Mediterranean and Atlantic, providing over 200 different species daily in the markets. The quality is excellent, and the variety changes weekly. In colder water, you get fattier fish like turbot, tuna, and sole. In warmer months, you get high-quality oysters and sea plants like samphire and sea beans. The region is full of fresh, seasonal products.
The Best Chef: What do you think about the current state of Portuguese chefs?
João Oliveira: It’s an exciting time for Portuguese chefs. The new generation is strong, hard-working, and has a global perspective. They are not just working for their restaurants but for the world, showcasing Portuguese culture and gastronomy internationally.
Artykuł #FOODMISSION 2024 – João Oliveira – VISTA Restaurante, Algarve, Portugal pochodzi z serwisu The Best Chef.
Juanlu Fernández has created a unique niche in the culinary world by seamlessly combining the rich traditions of his hometown, Jerez de la Frontera, with the sophistication of French cuisine. His journey from a humble bakery to the pinnacle of gastronomic excellence is a testament to his passion, creativity, and constant pursuit of culinary perfection.
Early Beginnings in Confectionery
Born in 1984 in Jerez de la Frontera, Juanlu’s culinary journey began at the age of 13. He first entered the world of food while working in his uncle’s bakery in San José del Valle. It was here that he developed a foundational understanding of ingredients and the intricate art of cake making. At the age of 15, he moved to Los Reyes, an artisanal pastry shop in Jerez. This period marked the beginning of his deeper exploration into the culinary arts and ignited his curiosity about cooking.
At 18, Juanlu took a significant step by joining Martin Berasategui’s kitchen in Lasarte. Under the supervision of the great master, he honed his skills in technique, precision, and the discipline required in top-class gastronomy. His commitment and talent were evident, so at 21, he continued his training with Berasategui in Tenerife, further expanding his knowledge of cooking, management, and leadership.
Rise to Prominence
Juanlu’s career took an extraordinary turn at the age of 23 when he became the executive chef at Aponiente. This period played a key role in shaping his culinary philosophy and perfecting his craft.
In 2017, driven by the desire to express his culinary identity without limits, Juanlu opened LÚ Cocina y Alma in his hometown of Jerez. The restaurant quickly gained international recognition, winning its first significant awards within a year. LÚ Cocina y Alma is a reflection of Juanlu’s unique culinary vision, combining the elegance of French cuisine with the rich flavors of Andalusian ingredients.
“Rearguard Vanguard” Cuisine
Juanlu describes his culinary style as “rearguard vanguard,” reflecting his approach of combining traditional techniques with modern innovations. His cuisine is a delightful blend of heritage and creativity, offering guests an experience that is both nostalgic and avant-garde. He emphasizes the importance of seasonal products and has deep respect for the origins of his ingredients.
Slow cooking over a wood fire transports guests through time and space, evoking memories and emotions. His restaurant features an open kitchen, designed by Mexican architect Jean Porsche, allowing guests to witness the creative process firsthand. Chef Juanlu Fernández’s tasting menus present the history and culinary heritage of the region.
Broadening Horizons with Maison Lú
Building on the success of LÚ Cocina y Alma, Juanlu recently opened Maison Lú in Marbella, further expanding his culinary empire. This new venture continues his mission to combine French culinary techniques with the best Andalusian products, offering a culinary experience that is both refined and deeply rooted in tradition.
Artykuł #FOODMISSION 2024 – JuanLU Fernández, LÚ, Cocina y Alma, Cádiz, Spain pochodzi z serwisu The Best Chef.
