What are your earliest memories of being interested in food?
I remember at the age of nine telling my mother I wanted to be a chef. From a very young age I spent a lot of time in my mother’s kitchen, she taught me to cook.
What would you say has inspired your cooking the most?
Japan. I remembered the first time I tried Japanese cuisine…it blew me away. From that day I decided to learn the art of Japanese cuisine.
Describe your culinary style…
I like simple and tasty food. The flavours of Asia (Japan, China, Thailand) inspire me most and this I adapt with Mediterranean produce and Spanish accents.
What would you say has inspired the new Kabuki concept for the restaurant?
We saw a need to interact more directly with our customers during their dining experience, plus sheer demand meant we were outgrowing the space. The new location of Kabuki will offer more interaction for the guests with our chefs and will see the overall experience enhanced, including a cocktail terrace, sea views, and an exclusive space to recreate a dinner in Japan
Why do you think this concept is the way forward?
With the original restaurant we were working with a much smaller space, where we were struggling to meet the demand from our growing customer base. The new location opens opportunities to improve both service and the kitchen.
What are your most indispensable ingredients?
Rice, soy sauce, Mirin, Sake, Miso, olive oil and chili.
What kind of experience do you aim to give guests at your restaurant?
We are launching a very big sushi bar where we will provide direct service to the customer to add a little theatre! This stage is a very important part of the kitchen where we have the grill as the protagonist.The Kabuki Space will enable us to recreate a dinner in Japan, plus we will have the Sushi, tempura and Teppanyaki counter.
What would you say has been the most memorable moment in your culinary career so far?
Being awarded with the Michelin star and my time spent training in Japan. Learning the workings of a Japanese kitchen translates directly to how we work here at Abama Kabuki. The best is yet to come!
If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?
Travel. Digest and experience as many methods and styles of cooking as you can from many chefs from different countries.
What’s next for you/Whats projects do you have lined up?
I have just returned to Tenerife from a training trip in Hong Kong and for the next few months I will be focussing on the relaunch of the restaurant – an exciting time for Abama Kabuki!
What is your guilty pleasure?
There are only two – food and wine.
What restaurant is currently at the top of your list to dine at?
Dstage inMadrid,Aponiente inCadiz,Umu inLondon.
The Ritz-Carlton, Abama
Carretera General del Sur
38687 Guia de Isora Tenerife
+34 922 12 60 00