How would you describe your culinary philosophy?
My culinary philosophy is deeply anchored in seasonality, extracting the maximum flavor and aromas from all ingredients. I like to mix traditional recipes and modern techniques in order to offer something really unique to my guests.
What is your culinary obsession?
I don’t have an obsession – I try to improve every day, seeking utter satisfaction for my guests and harmony within my team.
What was the most memorable meal you either cooked or ate?
The most memorable food is the one my mother cooks. One of my favorite dishes is the pasta she makes with codfish. Simple and delicious!
Which hens lay the most interesting eggs?
The hens that I have worked with and found most interesting are hens from Penedes in Spain, because of the unique characteristics of their eggs. They are famous for their red eggshell, which gives an intense egg flavor. In Barcelona’s markets, it’s both one of the most sought after and expensive products, since it is particularly rare. One hen can only produce 150 eggs a year!
What does the area that your restaurant is situated in bring to the food you serve?
Hong Kong influences the cuisine at Catalunya as this is the home of our guests and where our restaurant is located. We try to take traditional Spanish flavors and dishes and adapt them to what the pallet and expectations of our Hong Kong clients Using some ingredients which aren’t available in Spain, we are able to give our customers a flair of “east meets west”, while still maintaining tradition, flavor and the integrity of the food!
If you could sit next to anyone from history at a dinner table and share a glass of Krug, who would that be?
For you, which musical work best expresses the emotions felt when tasting Krug Grande Cuvée?
The Rolling Stones.
Which came first? The chicken or the egg?
Clearly, the chicken.