What are your earliest memories of being interested in food?
I’ve been interested in food since a very young age because I lived on a farm in France where we use grew our own vegetables.We also kept chickens and goats so Iguess eating quality produce at a very young age helped a lot.
What would you say has inspired your cooking the most?
I’d say that learning many different cuisines has inspired me the most and learning about produce you find all over the world has really helped broaden my knowledge and inspiration.
Describe your own culinary style.
I’d say that my cooking style is “fusion” although Idont like using that word.. Iguess its really about using the best produce the world has to offer, which is why Pachamama suits me so well.
What are your most indispensable ingredients?
I’d say dashi is my most used ingredient, it really gives food a new dimension and guests love the subtlety of it.
What kind of experience do you aim to give guests at Pachamama?
I thrive to give guests at Pachamama something that they might have never tried before, or a combination of flavours they might of never tasted and beautiful food. I think the new brunch menu is the most beautiful set of dishes yet.
How did you devise the new brunch menu and where did you get your inspiration from?
The new brunch menu was devised by what Isaw the Peruvians eat for breakfast as well as what I think a good brunch menu should be in the uk… also using Peruvian products in a British way, like the aji HP for example. It’s playful and I like that about Brunch – it doesn’t take itself too seriously.
What would you say has been the most memorable moment in your culinary career so far?
The most memorable moment in my career was the 2.5 years Ispent working with Nuno Mendes at Michelin-starred Vijante. He really helped me along the way and he’s an inspiration.
If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?
If I could go back in time I wouldnt have worked in a couple of restaurants Iworked in! I could have chosen more wisely but it’s all good experience and has helped form the Chef I am today.
What’s next for you?
We are opening a second Pachamama in Chelsea this Summer so I’m excited to create a bespoke menu for that audience. It’s going to be a real progression of what we have created here with a raw bar and ceviche kitchen and I’m really excited about it.
What’s been your most embarrassing kitchen moment?
My most embarrassing kitchen moment was not knowing how to peel an artichoke on masterchef when Iwas 19! Mortifying.
What restaurant is currently at the top of your list to dine at?
I think i’d like to dine at maaemo in norway the most… the food looks incredible. If anyone wants to take me?!
Find out more about Adam and Pachamama here |pachamamalondon.com