Name: Bernat Rodriguez
Title: Executive Chef
My Breakfast: Runny poached eggs, smoked salmon, horseradish and a hint of Jamaican pepper.
My Knives: A handcrafted Japanese Santoku.
Most overused spice: Rosemary.
Favorite Foodie Destination: Tapas in El Borne (Barcelona).
Favorite Kitchen Gadget: Plating tweezers, if you love art.
Favorite Food Aroma: The scent of garlic and olive oil roasting in a hot pan.
Q: Why did you first get into cooking?
My mother is my greatest inspiration! And for a kid in Barcelona who didn´t like playing football, the best choice was to help and learn from her in the kitchen.
Q: Describe your favorite dish.
One of my creations: Mini ricotta raviolis with passion fruit and foie gras. The combination of flavors on your taste buds is simply amazing.
Q: Name three ingredients you can’t live without in the kitchen.
Onion, olive oil and garlic.
Q: What is the most important part of a sandwich?
Fresh bread is the key to any good sandwich.
Q: What’s your favorite sauce of all time?
Romesco – a traditional Catalan sauce made of nuts and red pepper.
Q: How does your personality differ inside and outside the kitchen?
My wife wishes that I would be as organized at home as I am in the kitchen – haha!
Q: If you weren’t a chef, what would you like to be?
I would love to have a garage and restore old timer cars.
Q: If you could choose, what would your “last supper” be?
“Arros a la Cubana”, It reminds me of my childhood.
Q: What do you think will be the biggest food trend of 2018?
Here in Kuwait, we are definitely moving towards a more healthy and natural lifestyle in terms of foods. I hope this will not just be a short trend since “you are what you eat!”