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Jordi Vila’s cuisine

Personal approach and desire to surprise is his signature style. Versatile and talented, the Catalan chef Jordi Vila is the executive of the Constance Halaveli Maldives, where he brings to the table the best of his creations. The result of...

by Elisabetta Canoro
September 26th, 2016
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Personal approach and desire to surprise is his signature style. Versatile and talented, the Catalan chef Jordi Vila is the executive of the Constance Halaveli Maldives, where he brings to the table the best of his creations.

The result of passion, experimentation, research, creativity and above all of his trips around the world. Very young, having studied the classic Catalan cuisine in Barcelona, ​​his hometown, travelled worldwide to explore other culinary cultures, from the Irish to the Japanese (his restaurant favorite at the moment is Mibu in Tokyo of chef Hiroshi Ishida) and to work in renowned starred restaurants such as L’atelier de Joël Robuchon in London and El Bulli of Ferran Adria in Barcelona. In the prestigious resort Maldivian signed Constance Hotels & Resorts, he realized the gastronomic dreams of many customers who come back year after year to enjoy the beautiful nature of the place but also to sample its delicacies. At his side, a brigade of 61 chefs of all nationalities helps make even more rich gastronomic proposal, virtuous of the most varied techniques and different traditions.

His source of inspiration? The sea, which offers fresh fish in abundance. And then there’s the motivation, strong, want to meet and always surprise its guests by offering new and unforgettable experiences, to go around the world sitting at the table. Here then served Caribbean yellow tuna tartare, foie gras from France, from Catalonia Palamos shrimp, scallops seared Hakkaido from Japan, the Maldives and Scottish lobsters, dark chocolate from Belgium and Africa. His next project? Open in the resort the Sushi Bar Kaika at Constance Halaveli, so he studied the “By the Sea tasting menu”, which combines Japanese products and strictly seasonal Spaniards, with dishes that are renewed every day, prepared for only 15 guests. And then implement the Jing Restaurant “The Raw” menu, with refined Asian cuisine proposals tailored and made with the highest quality products.

www.constancehotels.com

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