What does a typical day look like for you?
The first thing I do every morning is meet our local fisherman to receive the fish for the day. Then I go out into our resort’s herb garden and pick the freshest herbs for the day’s cooking, and bring them back to the kitchen. I check all of our daily produce – fruit, vegetables and meat – every morning to make sure that they are of the highest quality, and then I check in with my staff on the order of the day.

If you were going to try one meal that typifies One&Only Palmilla - what would that be?
Beef carpaccio and parmesan, with black truffle fritters from Seared.
The beef carpaccio is a very delicate flavour - but the black truffle fritters are beautifully rich - it’s these flavours and textures combined that we really feel are unique to us here at Seared. They typify Palmilla’s innovative approach to gastronomy.

How is the experience created at Seared - through the building itself? What about the lighting and the architecture?
Jean-Georges originally came up with an architect that chose the lighting, the music, and the ambiance at Seared. He wanted to curate a steakhouse experience that was entirely above and beyond the rest, with its own ethos of creativity at its core. For me, what I love is creating recipes. When you have enough experience, you can imagine the flavours before even creating the recipe - you already know which ingredients go well with each other. Then you create, which is the best part of the job. The results of your creation are so satisfying. Ultimately the experience at Seared lies in its combination of flavours – which really do ignite all of the senses.

Mastermind of Flavour