What are your earliest memories of being interested in food?
I think it was more or less 12 years ago that I truly became interested in food.
What would you say has inspired your cooking the most?
Nature. Nature hasprobably been without a doubt my biggest influence and source of inspiration.
Describe how you see your own culinary style and how it has evolved over the years…
I think I can safely say that the journey of a chef and developing one’s culinary style is apermanent evolution of research into the senses.My cuisine is based firstly on taste and the natural world that surrounds us.
What food trends are exciting you right now?
At the moment I think the focus is definitely upon the way that nature is approached. The vegetarian world is also one which personallyfascinates me.
What kind of experience didyou aim to give guests during your recent guest chef takeover at the Princess Yaiza in Lanzarote?
I am alwaysextrememly excited about my takovers. I think it isagreat opportunity to get together with other high caliber chefs to shareour cultures, our knowledge and our friendship.
What would you say has been the most memorable moment in your culinary career so far?
I have many, but the one that we will live through together will surely be one of them.
If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?
To respect products from nature and to respect every person who contributes to giving guests joy; be it the KP or the commis, the cooks or the waiting staff, without these people we are nothing.
To find out more about Rene click here…