Rodrigo Bravo is a Michelin-trained chef who has worked and learned from some of the biggest names in the culinary world, including Joan Roca from El Celler de Can Roca (twice No. 1 restaurant in the world – “The World’s 50 Best”), Gaggan Anand from Gaggan (four consecutive times No. 1 restaurant in Asia – “Asia’s 50 Best”), and Michael Anthony from the prestigious Michelin stared Gramercy Tavern.
Inspired by his Latin background and fascination for Asian cuisines, several of his dishes fuse ingredients and techniques from these gastronomic cultures, like his cured king salmon crudo with chipotle ponzu and crispy capers. He also loves preparing classic (European) dishes, often with a fresh twist, like his seared scallops with yuzu-white truffle hollandaise.