Jul 26, 2012|
I attended a school of hospitality in Madrid from 1998 to 1999. It was there that I met my mentor Ferran Adria, a renowned Spanish Michelin three-star chef, who taught me the basics of Spanish cuisine. I was also very fortunate to have had the opportunity to travel around the world and experience different gastronomic cultures since graduation.
I have always enjoyed food and fine dining but I had never thought about becoming a chef until I was 18. Chef Ferran has been and still remains the top chef in the culinary world, and having worked with him, and at top-end restaurants such as the Casino de Madrid, has helped me gain creative experiences that I wouldn’t have gotten elsewhere.
Dining Trend: "The Modernist Movement"
Nouvelle cuisine is an avant-garde style of cooking that puts a strong emphasis on the quality and skills invested in the food preparation process. Only the freshest ingredients are used and innovative cooking methods are applied in the cooking process. [At View 62] we mainly serve Spanish dishes combined with elements of Asian cuisine in terms of techniques and ingredients.
Anna Chau [CEO of King Parrot Group] has presented me with a lot of opportunities to invest in the city’s dining industry, for which she has expressed a great deal of passion, and this has given me the confidence to start my business in Hong Kong. View 62 will be a restaurant specializing in Spanish cuisine, with again a strong emphasis on the cooking process as well as the end product. And we are confident that there will be a lot of people coming to our restaurant because they enjoy the dining experience here.
Check out View 62 at 62/F, Hopewell Centre, 183 Queen’s Rd. East, Wan Chai, 2574-6262.