I would say it is not easy. I have gone through real hardship with a lot of ups and downs but I never gave up to achieve what I am today. It’s challenging yet satisfying because I had to be focused with the confidence that I would excel someday. I have always embraced each opportunity that came my way and learnt a lot in the process.
Who is the one person most influential to your career choice and why?
I never had any god father as such in the industry. I have followed chefs like Thomas Kellar, Chef Ferran Andria, and Chef Ross Burden.
Which restaurant would you like to dine in but haven’t had a chance to yet and why?
I would like to dine at Nobu, New York and Above 11, Bangkok. Last to last year when I was there I dined at Per Se by Chef Thomas Kellar which is an everlasting memory. It gave me a new kick to experiment more to achieve excellence.
What did you gain from the pop up dinner that would not be possible in your own restaurant?
First and foremost I came out of my comfort zone and did what I am best at in a different platform and environment. It gave me the opportunity to work with a new set of skills with different culture and style of working. I would also like to mention that the clientele was very different to what I cater to my own restaurant. It’s always a proud moment for a chef of one country to go overseas and represent his expertise and tradition.
What other type of cuisine do you like to cook and why?
I like to cook Peruvian and Nordic cuisine because I feel that it will be a trend setter. Both the cuisines calls for fresh ingredients with a hint of spice.
Where do you see yourself in 5 years?
Seeing the trend and hopefully if all goes well and luck has it my way, I would someday would be own a restaurant that would be in the top restaurants of the world.