Balearic Yacht Destination had the pleasure to interview one of the most well-known chefs in the Balearic Islands.
- Tell us a bit about yourself and your background.
Born and raised in Mallorca 38 years ago, I consider myself a restless person with a very strong vocation for the world of hospitality.
I started in gastronomy quite early, starting with characteristic sun and beach hotel business of the island.
With the desire to learn I packed my luggage and moved to Barcelona and the Basque Country, where I cooked in haute cuisine… EspaiSucre, Arzak, Mugaritz, El Bulli among others are great restaurants where I have carved out my national training to larger go abroad, to countries such as Kuwait, London, Paris, India ….
- Describe each island with one flavour
I think that the combination of our islands with the flavour of the sea and the mountains would be the most characteristic flavour, with milky notes and the essence of lots of spices.
- What inspires you when it comes to creating a new dish?
When it comes to creating a new dish, several factors can play a role, the seasonality of a product, the value of tradition or the use of a technique to enhance a flavour… In the end, the single most important thing is the final taste… that is the ultimate inspiration.
- Right now, you own three restaurants in Mallorca. Two of them in Capdepera: Bistro Senzill and Restaurant Andreu Genestra, which has been awarded with 1 Michelin Star and 2 Repsol Suns and a restaurant in Palma, Bistro Aromata, which has been recognised by the Michelin guide as Bib Gourmand.
How do you feel about it?
I really appreciate all those rewards, but all those recognitions are not the most important to me. What matters, is that our customers want us to keep improving, to keep working to make their palates happy. We believe that we are in a great moment as a team, and we want to prove this to all our customers.
- Have you ever cooked for a yacht? If so, how was your experience?
I have had many experiences cooking on a yacht… every dinner is different and unique, as all clients are. For me, to bring my gastronomy to an environment that I love such as the sea is always a pleasure.
When it comes to cooking, there is no stipulated menu…each catering has been  different…what I can say is that I have never been coerced when it comes to the menu, the client asks for their wishes, and we shape them in form of delightful dishes.
- What role do you think gastronomy plays on the experience and enjoyment of a yachting destination?
Gastronomy is a language, a form of expression of the culture, religion or nature of the area. You cannot enjoy a destination if you do not enjoy gastronomy.
