Designing Flavors in Paradise – An Interview with Executive Chef Gianluca Re Fraschini - Eden Roc at Cap Cana

Designing Flavors in Paradise – An Interview with Executive Chef Gianluca Re Fraschini

“Finest ingredients and products greatly contribute to the exquisite taste of a dish. I believe that the creation of dishes should be simple. It’s like a woman. If a woman is beautiful, she doesn’t need makeup”- Executive Chef Gianluca Re Fraschini

 

Question: Could you tell us about the restaurant(s) you oversee?

Answer: Well the question is simple but the answer is very interesting. It is why I truly love my job. Being an Executive Chef at the five- star boutique resort,  Eden Roc at Cap Cana, has amazing benefits. I have more than one restaurant, I have three:  Mediterraneo Restaurant, La Palapa by Eden Roc and the newest BLUE Grill +Bar. I call them all ‘my babies’ because I had the opportunity to see them grow from the very first moment.

 

Question: For every first-timer diner at your restaurant, which one will be the best option that should try?

Answer: Every dish, dessert or drink at Eden Roc at Cap Cana has their own personality, taste and soul. In my opinion, if this is your first time on property and you want to discover our local culinary scene, try the Open Ravioli with local shellfish, sautéed zucchini and rosemary emulsion at Mediterraneo Restaurant. Since it blends between homemade pasta and fresh sea food, I would recommend enjoying with a glass of Livio Felluga Pinot Grigio to enhance the soul from the dish.

 

Question: What is the best seat in the house?

Answer: I believe that the best seat in the house is our famous “La Palapita”. Located between the garden of La Palapa and the shore, it is one of the most romantic and secluded places on property with an oceanfront view. Along with the sunset from 5:00 PM until 7:00 PM, you will have a heavenly experience.

 

Question:  What is the most valuable kitchen tool for you?

Answer: To me, the most important tool in the kitchen is ‘passion’ – because you could be the most amazing chef in the world with the best equipment, but without passion, you cannot speak from the heart and show your authentic self in the things you do and create.

 

Question: What city would you most like to eat your way through and why?

Answer: I am grateful that I have had the opportunity to travel to different countries and learn from different cultures and people. The place which I love most, after my home countries of Italy and the Dominican Republic, is Hong Kong. When I was there, I felt intrigued of their customs, traditions and mystic history. The most memorable experience I had in Hong Kong was discovering their magic for rice and how it can be used beyond anyone’s imagination. Moreover, another great experience in Hong Kong was finding an Italian restaurant, Gaia Ristorante, which I dream about going back to again just to taste their Cappelli del prete, Granseola, Mascarpone, Guazzetto di vongole.

 

Question: If you were not a chef, what would you be?

Answer:  I do not see myself in another career outside of the culinary world, but if I had to choose one, it would be a designer because I love to be creative.

 

Question: What was the first dish you learned how to make?

Answer: One of the most important memories from my childhood was watching my mother cook a Risotto al Parmigiana for my father. I am from Milan and this dish is very traditional in my native city. She was my first teacher and taught me the most important lesson in life, how to make magic in the kitchen with love and passion. At the age of nine- years-old, cooking was love at first sight for me.

 

Question: What is your after-hours drink of choice?

Answer: During my time off, I spend my time at the beach with one glass of 15-year-old Glendfield and a good book.

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