Andō*

Can you describe your first sip of Krug? 

It was at an elegant restaurant in Tokyo, with the perfect music and the day was marvelous. That first sip of Krug marked the beginning of an unforgettable experience so now every time I taste Krug, I am reminded of that feeling of luxury and elegance. 

What makes you a Krug Lover?

I always have a very deep respect and admiration for passion, craftsmanship and dedication and these 3 words can easily be used to describe Krug. I also have tremendous respect for the fact that the House has been alive for generations. 

What is your favorite Krug food pairing? 

Wonderful with Krug is a perfect seared seabass with succulent meat and a tangy Sudachi sauce. The complexity and freshness of the Champagne and dish will go excellent together. 

Why do you love Krug?

Beyond Krug’s incomparable flavours and aromas, the House focuses on the guests and this is the same philosophy I have when it comes to my restaurant.   

How would you describe your culinary philosophy?

My culinary philosophy is based on the importance of transformation. We, as chefs or winemakers, have the ability to transform simple ingredients from an edible form into a form that provides pleasure through our hands. I believe in understanding this as the base of my cuisine. From there we look at every ingredient in a very respectful way, always appreciating their unique characteristics and singularities. 

Who would you like to share your dream dinner with and why?

With my late grandmother Lola, as she was the one who truly inspired and supported me to follow my dream to become a chef. 

How would you define your cooking style?

My cooking style is very natural, nothing is forced in my cuisine. I firmly believe that I am just a bridge between Nature's best products and my guests, always trying to find elements and techniques that will elevate the natural characteristics of the ingredients I choose in order to provide a great guest experience at my restaurant. 

What are your sources of inspiration?

My journey as a chef, which took me from Argentina to Japan to Hong Kong, as well as my early memories when I was a child. Food has always had a great impact on me through my entire life. I firmly believe that to be a good chef first you must love to eat good food and find pleasure in it. Other inspiration is Nature itself, its colors and diversity based on what is available to best express the current season. 

What is the greatest lesson you have learnt in or outside the kitchen?

To be humble and learn as much as possible every day, and that every day is a completely new opportunity to become better as a person and in your craft. Perseverance will overcome talent sooner or later, and talent without perseverance is nothing. At Ando our mentality is to become better every day. 

What is your greatest achievement?

In general, I would say it is the one I have not achieved yet, that keeps me motivated and pushes my boundaries to become better every day. If I have to choose, it would  be creating a committed team that is truly motivated to work with me. 

How has the way you cook evolved as your career has progressed?

I think cooking at this level becomes an expression of yourself, your personality becomes part of your cooking. As I grow as a person and become more experienced in life, my cuisine changes too. My understanding of nature and the real importance of cooking has also had an impact over the years. Constant questioning makes me aware of the present while looking at the past as I hopefully build a better future in my cuisine. 

Where are you when you feel the happiest?

In two places: in my sofa with my two kids playing on a sunny afternoon and in my kitchen in the middle of service in the zone when everything flows almost like a performance of an orchestra. 

How would you describe yourself in three words?

Loyal, Caring, Fearless 

What qualities do you value most in another person?

Honesty, loyalty and consistency are probably the most valued qualities for me – for a person, in cooking, and in music.