What drew you to this role?
I was drawn to this role so I could join an amazing team at an established property like Palace Downtown and to really explore my passion for food. My curiosity pushes me to always find new combinations and dishes and I look forward to bringing my knowledge and skills to this popular hotel.
What skills and knowledge do you bring to this role?
I’d say my skills include possessing an eye and palate straight from Latin America. I arrived at Palace Downtown with extensive knowledge of diverse food, native ingredients, and wonderful memories of home-cooked meals from my childhood and — just as importantly — a real zest to keep exploring.
What do you think of the food scene in Dubai?
The wide-ranging array of cuisine is certainly expanding. Dubai is finding its space in the world of food step by step and will soon be able to compete with the most famous gastronomic destinations in the world.
| Advertisement |
Can you name some stand-out dishes on the new menu?
The stand-out and signature dishes include the following: pulpo grillado (confit octopus, native potato “beso de novia”, “botija” olives aioli, crispy capers, chilli mix powder) palta asada (grilled avocado, asparagus, palm heart, confit tomatoes, jalapenos); Ceviche de Gambas (Blanched prawns, mango, “chulpi” corn, passionfruit dressing, sweet potato, coriander cress) and no hay Malbec que por bien no venga (Malbec sorbet, frozen yogurt snow, raspberry textures).
How do you plan to make the F&B operations at the hotel more profitable?
Quality and consistency are key. With those two ingredients added into the mix of a superb restaurant in breath-taking surroundings, we have all the tenets of a great hotel and restaurant operation that will continue to lead the hospitality landscape as a luxury go-to destination in the heart of Downtown Dubai.
Name your career highlights so far?
A real career highlight was meeting the staff from my first visit to a fine dining restaurant in Peru — a restaurant called La Gloria — a Peruvian/Mediterranean themed restaurant that I simply adored.
Secondly, I would say being part of the opening team for Hotel B in Lima, the only Art Boutique and Relais & Chateaux hotel of the capital, where I became executive chef at just 24 years old.
What are you most looking forward to in your new role?
I want to give Asado all the passion I can while serving our guests and providing them with more than just a dinner but instead a real South American experience with quality food and ingredients that are in season.
Search our database of more than 2,700 industry companies
