At The Table With… Martin Berasategui

After having his flagship restaurant, Restaurante Martin Berasategui, ranked as 29^th best in the world last year, expanding with locations in Shanghai, Paridisus resort in Mexico, and most recently the Paradisus resort in the Dominican Republic, we would say this seven-starred Michelin chef, Martin Berasategui, knows a thing or two about food. Here he shares some of his tips and inspirations with TLK.

What is your secret or favorite ingredient to add instant touch to any dish?

Spanish olive oil, it’s liquid gold.

What is your favorite kitchen gadget?

A good knife, it’s very important and will make your prepping time a faster and easier experience.

Favorite Latin restaurant in the United States?

I have so many, I couldn’t possibly choose one, but I will say I enjoy New York is one of my favorite places to enjoy a meal.

Is there any particular dish dedicated or inspired by your mother or grandmother?

There is always an homage or dedication to my mother, father and aunt on my menu. For example, one that is inspired by my family is stuffed pig’s feet with scallions and truffles.

Do you have a recommendation or tip for home cooks or any aspiring chefs?

Before even getting into the food, I think it’s very important to be humble, be respectable, and be authentic in your thought process and the food will come.

Do you have a memory that influenced your cooking style?

There are so many memories I was blessed by having my parents and my aunt in my life growing up, which were my mentors in the kitchen and in life without them I wouldn’t be here today.

What is your favorite cocktail?

When it is perfectly made, a gin and tonic—but only when perfectly made. That consists of ice cubes made with mineral water, lemon that is ripe and well with all its essential oils, tonic that has been well bottled, and bottled close to where I am having the drink.