FOURty Seconds with Kim Floresca and Daniel Ryan

20 Nov 2015
2 min read
With their work experience including the most celebrated restaurants on the planet, such as Per Se, The French Laundry, Alinea, and El Bulli in Spain, Kim Floresca and Daniel Ryan are a force to be reckoned with. FOUR catches up with the duo of ONE, ahead of their Twelve Days of Christmas charity event at Christopher Kostow’s, Meadowood…

Why did you accept the invitation to participate in the 2015 Twelve Days of Christmas charity event at The Restaurant at Meadowood?

Daniel and I are always excited to show our passion for cooking. Pariticpating in the 12 Days of Christmas allows us to not only help contribute to a great cause butcollaboratewith one of the best Chefs in the industry.

What are you most looking forward to about the Twelve Days of Christmas event at The Restaurant at Meadowood?

Having both worked previously at therestaurant, we are looking forward to going back andseeing some old friends (and meeting new) and their progression in the restaurant from when we knew them before.

Where did you get yourinspiration for the menu you will serve?

Ourinspiration comes from the collaboration with Chef Christopher. You will have to wait and see what comes of it!

Describe your culinary style…

Our culinary style is light andflavorful while using quality ingredients.

What are your most indispensable ingredients?

We really love briny salts, really great vinegars and delicious fats (beef fat, lard, schmaltz, grassy olive oils)

What would you say has been the most memorable moment in your culinary career so far?

Daniel |It might sound a little cliche, but while working at El Bulli, I was practiing for an upcoming competition. I gave one of our dishes to Ferran for his critiques and he loved the idea so much he put it on the menu.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

We would stress how important humility is. A Chef’s life isconstantly evolving. You should learn something fromeveryone around you. Nobody knows everything and rushing into the higherloins of your career will only poseproblematic. Much like the act of cooking itself, “Take your time and do it right.”

What’s next for you?

Daniel and I are always trying to betterourselves. Webelieve that if you keep improving, good things will come your way.

What restaurant is currently at the top of your list to dine at?

We would really love to eat at Restaurant Andre in Singapore. He seems to be focused on his beliefs and you have torespect that. It also looks likehe’s doing some really amazing food too!

Find out more about ONE and the culinary careers of Kim and Daniel here…

The Restaurant at Meadowood

900 Meadowood Lane

St. Helena

California 94574

+01 7079671205