Chef Name: Santi Taura
Awards: The thanks, happiness and return visits of our customers keeps our restaurant full, and that is the biggest prize a chef and his restaurant can receive. The other awards are important, but no more than this.
( since this interview Santi has now been awarded 1 Michelin Star )
How old were you when you started cooking professionally?
What’s your earliest and fondest first memory of food?
The Malllorquín soups that my mother makes.
Which chefs inspire you most and why?
Joan Abrines of the Can Carrossa restaurant was my cooking teacher for four years when I was at school, and who made me love the Mallorquín kitchen.
What are your two favourite cookbooks and why?
Only two? It would have to be El Bulli, el Sabor del Mediterrani by Ferrán Adrià and La ética del Gusto by Santi Santamaría.
El Bulli marks a turning point in the kitchen from the world’s best and most influential restaurant of recent times, and La ética del Gusto is of sophisticated, spectacular simplicity.
Which two ingredients could you not live without?
Sobrasada and olive oil.
What is your favourite comfort food to cook at home?
Anything using anchovies, cheese and Iberian ham… something simple.
If you could eat at any Michelin star restaurant in the world today, where would it be and why?
I would like to eat at Chambre Séparée in Ghent – it just calls my attention, I have heard a lot about the restaurant and I don’t know Belgium well.
And who would you take as your guest?
Anyone who understands and appreciates food, respects the work of others and that would come to really enjoy the food.
What do you look for in a good chef?
Someone that pays attention to what they do.
What advice would you give to chefs starting their career paths now?
If you want to be a chef, don’t forget that there is only one objective in this role – to make others happy with your work.
Chef Santi Taura is Owner and Head Chef at Grupo Santi Taura which includes DINS by Santi Taura and Cor Barra I Taula.
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