It is true that there is only one chance to make a great first impression, and this is especially correct for the chef. A chef is an artist, and his canvass is a beautiful white plate. The colors and shapes of the food blend to achieve an aesthetic harmony that allows the flavors to come alive and the senses to rejoice! A day -long braised wild hare from Scotland can be served just as it is, straight from the crock pot – an enticing vision of flavors playing together for a grand taste. Other times, items such as fresh hummus, Santa Barbara spot prawns and sautéed foie gras, served together in a divided food vessel, will amplify the curiosity by allowing the diner to choose whether these tastes are better enjoyed separately or together – it depends on the diner’s vision of how to enjoy such diverse tastes, smells, colors and textures.


What would a chef be without the sense of smell? The aromas of the spices and plants, such as that of the orange blossom on a musky night, leave an impression in the mind of the diner. Remember the essence of a warm pot roast on a damp, misty day; the distinctive saffron in a paella summer rice; the difference between a ripe fruit and a green fruit without destroying the flesh – these memories give context to the dining experience and bring depth to our lives.


Ultimately, nothing is more important to a chef than the sense of Taste. I believe my sample tasting menus say it all!


From raspberry glass to slimy fresh eel, texture can make or break a dish. The fascination with texture allows us to take something as simple as a beautiful sweet plump scallop and turn it into a firm and juicy delicacy as it is cooked. On the other hand, a firm green apple is transformed into a gooey apple marmalade after long hours simmering on the stove. Experiencing texture is magical to the diner – texture enables flavors to become bolder, colors crisper and a meal more exciting!