29 min
Chef Alain Devahive Tolosa of El Bulli and Catalunya, Guest Chef at Zest at The Ritz-Carlton Tianjin. The Small Picture Podcasts
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- Arts
A vibrant new chapter in the spirit of the avant-garde Spanish cuisine movement, the constant intellectual search for new flavors that takes place not only in gardens and landscapes around the world but in the laboratory of a group of innovative Spanish chefs, has just begun. This time, spreading a platform of high impact and more energy than ever before, and marrying traditional flavors with special techniques is Chef Alain Devahive Tolosa, who is just finishing up his Asian tour of Ritz-Carlton Hotels, and showcasing the pinnacle of his culinary talent at the top of the world.
No stranger to his fans in Asia with his recent role in Catalunya, and creating waves on Hong Kong and Singapore’s culinary scenes, Chef Alain has fascinated gastronomic connoisseurs around the world with his unique approach to gastronomy. The Barcelona-born chef spent a decade at the world-famous three-star Michelin elBulli, arguably the best restaurant in the world, before going a step further to elBullitaller, the restaurant’s food research laboratory. His culinary style and Asian experiences will change the way we understand today’s Spanish food. This has been an eye-opener into the world of sophisticated flavors and experimental cuisine different from anything seen before.
We caught up with Alain in Tianjin, where he was spending a week as Guest Chef at Zest at The Ritz-Carlton Tianjin. I'd spent the night before sampling the delights of his food, which is just truly amazing, and this interview was almost as tasty!
Special thanks must go to Monica Mu for her help with the interview, and Ornato Antunes, Executive Chef at The Ritz-Carlton Tianjin for setting it up!
A vibrant new chapter in the spirit of the avant-garde Spanish cuisine movement, the constant intellectual search for new flavors that takes place not only in gardens and landscapes around the world but in the laboratory of a group of innovative Spanish chefs, has just begun. This time, spreading a platform of high impact and more energy than ever before, and marrying traditional flavors with special techniques is Chef Alain Devahive Tolosa, who is just finishing up his Asian tour of Ritz-Carlton Hotels, and showcasing the pinnacle of his culinary talent at the top of the world.
No stranger to his fans in Asia with his recent role in Catalunya, and creating waves on Hong Kong and Singapore’s culinary scenes, Chef Alain has fascinated gastronomic connoisseurs around the world with his unique approach to gastronomy. The Barcelona-born chef spent a decade at the world-famous three-star Michelin elBulli, arguably the best restaurant in the world, before going a step further to elBullitaller, the restaurant’s food research laboratory. His culinary style and Asian experiences will change the way we understand today’s Spanish food. This has been an eye-opener into the world of sophisticated flavors and experimental cuisine different from anything seen before.
We caught up with Alain in Tianjin, where he was spending a week as Guest Chef at Zest at The Ritz-Carlton Tianjin. I'd spent the night before sampling the delights of his food, which is just truly amazing, and this interview was almost as tasty!
Special thanks must go to Monica Mu for her help with the interview, and Ornato Antunes, Executive Chef at The Ritz-Carlton Tianjin for setting it up!
29 min