cordero-BonAmb

Chef Alberto Ferruz is a master of flavors and is known for his innovative take on traditional Spanish Cuisine from the Jávea and the Marina Alta regions. His restaurant BonAmb just received its second Michelin star and third Repsol Sun within just eight years of opening its doors.

After successfully hosting two editions of the ‘Spanish Extravaganza’, Taj is once again foraying into the land of gastronomic experiences, Spain, this time with Chef Alberto. The culinary journey will begin at the Taj’s flagship, The Taj Mahal Palace Hotel in Mumbai, for a three-day Spanish feast set to take place from 13th to 15th December 2019, at The Chambers. From there, Chef Alberto will showcase his trademark techniques at the Taj West End, Bengaluru, from the 21st to 23rd December 2019. For both venues, Chef Alberto Ferruz has designed an exquisite Michelin dinner experience with signature recipes. Guests are in store for bold distinctive flavors as Chef Alberto presents dishes like a ‘Cucumber and Curry’ appetizer and a ‘Spiced Aubergine’ dessert. The stellar six-course Spanish tasting menu will be paired with wines from the region.

Chef Alberto Ferruz

The Daily Brunch team (Team TDB) caught up with Chef Alberto Ferruz – Owner & Head Chef of BonAmb for an exclusive interview

Team TDB: Welcome to India! Please tell us what excites you most about this collaboration with the Taj Group of Hotels? We hope you have a great time in Mumbai and Bengaluru!

Chef Alberto: Thanks for the welcome! Well, first of all, thanks to the group for making me part of the group as well as the opportunity to discover India. It has been amazing!

Team TDB: Have you customized some of your signature dishes to cater to the Indian taste-buds? Are there similarities between Indian and Spanish cuisines?

Chef Alberto: The magic of our cuisine comes from the spices and that is the reason why I use ingredients from all over the world. To my surprise, I have seen that there are a lot of ingredients and recipes here that are really similar to our kitchen.

Team TDB: How would you describe your style of cooking? We know that all your dishes are marvelous artistic creations but do you have a favourite dish that you like to prepare?

Chef Alberto: People try to name our style of cooking but I think the best definition is ‘free’. I use ingredients from the Mediterranean sea but in the end, I make it in my own way. Therefore, there aren’t any limits when we talk about cooking. My favourite dish is always the last dish that I create with my team because that is our present and that is what I enjoy the most. That is why I don’t have a favorite dish because all the dishes that we made were the past and we are looking for new horizons.

Salazon-ancestral-BonAmb

Team TDB: Your culinary journey started at a very young age and you have achieved tremendous recognition in a very short span of What’s next? What are your plans for 2020?

Chef Alberto: I don’t overlook the achievements because I know that all of that happened because of my relentless efforts and regarding my ‘What’s next?’ I don’t know! But I hope for good things to happen. Most importantly, I would like to keep cooking and make my clients happy.

 

 

 

Image Credits: Chef Alberto Ferruz – Owner and Head Chef of BonAmb

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