In Dialog with Oscar Molina, Government Chef at Ibiza Gran Resort and La Gaia Restaurant. –
Chef Óscar Molina, heads up the culinary group on the Ibiza Gran Resort and with the lodge’s flagship fine-dining restaurant, La Gaia by Óscar Molina receiving its first Michelin star, beneath his watch, the Barcelona born Chef continues to showcase his culinary expertise and aptitude. Learn on to find extra.
When did you uncover your ardour for cooking and what had been your profession aspirations if you had been younger?
After I was younger my solely thought was about spending time with pals and motorbikes. My father ran a restaurant so I lived in a kitchen for so long as I can keep in mind. I began working within the household enterprise after I was 14 years outdated, however it wasn’t what I preferred essentially the most again then. On the similar time, I used to be fortunate sufficient to work collectively in different giant kitchens that progressively aroused my curiosity to know extra, different kitchens with new flavors the place dishes grew to become pure artwork. One of many nice heroes with whom I used to be fortunate sufficient to coincide, was Mey Hofann, director and proprietor of the Arnadi faculty at the moment, at the moment referred to as the Hofmann faculty.
You’ve been working your magic on Ibiza’s gastronomy scene since 2008, how has your culinary type developed over the years?
I actually contemplate that my type matures with each expertise – it’s pushed by lots of curiosity and ambition.
And the place do you discover inspiration to your menus and culinary creations?
I encourage myself each day from what I see and expertise. It may very well be on a vacation, in a chat with an area producer, studying concerning the work that different colleagues do, with the networks. We’re very fortunate to stay in a time when info and inspiration could be discovered at any time, wherever.
La Gaia by Óscar Molina is the flagship fine-dining restaurant at the Ibiza Gran Resort. Please inform us extra about the culinary expertise friends can count on to take pleasure in after they dine right here.
And the restaurant was awarded its first Michelin star this 12 months, making the lodge the first in Ibiza to obtain the accolade. How did this make you’re feeling?
Actually, the entire group continues working precisely as earlier than, nothing has modified as a result of our ardour to attempt new issues and shock the diners stays the primary need. Our goal is to transcend gastronomy, we need to design a journey that speaks of our territory, our merchandise and most of all, our folks. Awards are all the time welcome and symbolises that you’re doing nice work, however we merely hold doing the perfect most and inventive approach and have a constructive affect the place we will.
How would you describe the foodie scene in Ibiza?
I contemplate Ibiza to be an unprecedented gastronomic vacation spot. It has the 4 fundamental pillars for fulfillment. The very first thing that I want to spotlight is the standard of the product that now we have, from the fish and shellfish that, because of posidonia, present us with a novel product within the Mediterranean, the island, the salt, the oil, and so on. We supply the best product, that’s different and really effectively cared for. Then, there’s a tradition of its personal round conventional gastronomy and our distinctive language on the earth, recipes which have travelled via time from the Punic to the current day and that we will style in eating places that protect custom. In Ibiza there are the eating places of a few of the greatest worldwide cooks on the earth, Mauro Colagreco within the El Silencio restaurant, Martín Berasategui in Etxeco, Paco Roncero; Sublimotion, Mario Sandoval; Asal, and so on. the listing could be very lengthy and tough to say all of them. Final and most up-to-date, the guides, critics, journalists, foodies start to see the island as a gastronomic vacation spot, as mirrored within the mentions and awards that a few of its institutions have recently been in a position to showcase.
Which is your favorite dish you’ve gotten ever been served and who cooked it?
My favorite dish is cod with rice that my father used to make.
Luxurious is very subjective – what does it imply to you?
Certainly, luxurious for me is having fun with a meal in restaurant with these I really like.
What’s your life motto (you probably have one)?
My motto is rarely hand over! I gained’t relaxation till I get what I would like.