Seared Scallops, Bacon Lardons, Baby Lima Bean Purée
Sous-vide tenderloin with mustard sauce
Rodrigo is a Michelin-trained chef who has worked with 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” – 3 Michelin Stars), Gaggan Anand from Gaggan (four consecutive times No. 1 restaurant in Asia – “Asia’s 50 Best” – 2 Michelin Stars), and Michael Anthony from the prestigious Michelin stared Gramercy Tavern. He graduated with distinction and top of his class from the International Culinary Center (ICC) in NYC (founded as the French Culinary Institute). ICC alumni have received over 150 Michelin stars.
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.
“My life has occurred between meals. Like a clock, they keep me ticking. Some, in particular, have indelibly bookmarked crucial episodes of my existence. Great food has also been a compass, taking me to unimaginable destinations and allowing me to discover wonderful places and meet amazing people. For me, cooking is about nurturing and pampering people through food.” – Rodrigo Bravo –