Visiting a new city can be overwhelming and make you suspicious: did you accidentally end up in a restaurant that caters only to tourists? Are you conspicuous? Are you missing out on the best thing you've ever eaten because you didn't have reliable intel?
Alvaro Romero, a young chef who was named Chile’s “revelation” of the year for 2015 by the editors of two of the country’s top magazines, as well as one of the top 100 young “leaders” of the country in 2015 by El Mercurio, one of Chile’s most widely-read newspapers, emphasizes that his country is “rich in products.”
“We need to cook what [we] are” exclaims Patricio Cáceres Pérez, owner of Motemei, a culinary workshop in the Vitacura section of Chile’s capital city of Santiago. A national gastronomic culture is coming into its own after Roldofo Guzmán, the wunderkind chef who founded Boragó ten years ago, inspired his contemporaries to rediscover Chile’s endemic animals and plants and explore old recipes and to use ingredients in innovative ways.
Meet chef Jamie Bissonnette, a Boston-based ex-vegan turned champion of charcuterie who turned his love of Spanish food into a successful career and a wild couple of years that saw the opening his third restaurant, Toro NYC, a 2014 James Beard Award, and a guest judge appearance Top Chef Season 12.
As the tapas revolution has taken roots in restaurants across the world, there are many, many chefs who claim to be tapas aficionados. Only one chef however, has immersed himself in the culinary history of tapas in his Spanish city, in order to recreate the exact dishes residents ate in past centuries. This chef is Carles Abellan.
For a celebrity chef, Dani Garcia is extremely humble. Though he runs the critically acclaimed two-Michelin star restaurant Calima, in Marbella, Spain, and the modern New York City tapas bar, Manzanilla, Garcia is mostly content to play with and learn about his favorite subject: food.
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