with Chef Sergi Arola
Meet Spanish Chef Sergi Arola, our third and final Chef in our World Gourmet Summit Series, who is crafting a special menu at SKIRT, W Singapore. Read what he has to say about his days as a budding musician, penning his own cookbooks, and the prospect of opening a new restaurant in Singapore. Si por favor! Hi Sergi! We heard that music was your first love. Would you say that music actually helped you in your culinary journey?
Music was an interest, but cooking became my calling when I started my first restaurant in 1997. Before that, I never knew I would be a chef. Since then, I’ve not looked back and continued opening more restaurants. Five years ago I even got the chance to became the Gastronomic Director at W Verbia. I still play the guitar and sing occasionally. It runs in the family as well; the music in Arola Restaurant in Barcelona is actually composed by my brother!
Do you rock out to music when you cook, and what’s your favourite band or song to cook to?
I love rock music but I don’t listen to it when I cook. I prefer tuning into classical music, like Beethoven and Mozart instead. What’s your philosophy when it comes to cooking? Is there anything that you wouldn’t do in the kitchen?
I believe that the most sensible reason to cook, and have a restaurant, is to feed your guests. I don’t cook for myself or my ego, and though I have my Michelin star restaurant in Madrid, which I’m really proud of, ultimately, I’m not a Michelin star collector. I believe in cooking for my guests and seeing them happy and satisfied with the food I’ve created for them. It’s also important that I create food that arouses the senses. I could be inspired while I’m reading something, conversing with my chefs about introducing something new, or when I’m reviewing what the guests dislike about the food, why they don’t like it, and what can be done to tweak it. Also, I think my travels have influenced my cooking methods immensely since I’ve learnt different new cuisines and styles along the way. As they say, there are only two types of food – the good and the bad. It doesn’t matter if good food is made in a Michelin star restaurant or a small restaurant; it’s a question of attitude, passion and charm.
At the end of the day, what’s the comfort food you’ll always turn to?
Ibérico ham. I can eat that for every meal, just the ham and a glass of fine wine. You’ve published quite a number of cookbooks as well; it’s nice to see a chef with a flair for writing! What inspired you to write them?
I love to write and I wanted to share my cooking with more people, so I starting writing the cookbook, Cooking is Fun. It highlights signature recipes from La Broche, a technical glossary, and step-by-step picture instructions of cooking techniques!
You’ve ventured out of Spain and opened top nosh spots in Portugal, Brazil, and Chile, and even India. How about Singapore next? We’ll welcome you with open arms!
I would love to start a restaurant in Singapore! I have actually spoken to Marina Bay Sands about opening a restaurant on the top floor. However, it made no sense to have two Spanish restaurants on the same level, so that didn’t work out. But I am definitely keen on opening a restaurant in Singapore sometime in the future.
What’s the most exotic food you’ve tried?
I’m actually quite a habitual eater (eg. a t-bone steak), but I loved trying the sauces and spices in India though. What can diners expect from your World Gourmet Summit menus?
They can expect modern European cuisine. We’ll be starting with the Arola classic appetizer set with Gazpacho Sphere, Patatas Bravas, Barceloneta Bomb, Calamari Sandwich, and Tortilla de Patatas. These will be followed by Smoked Beetroot Raviolli, with Celery Dashi, Truffle, and Revisited Tuna “Blanquette” with vegetables. We’ll then end off with Iberian Pork cheeks, spiced mango, berries, and pickles, along with Catalan Crème Brulee with mandarine Sorbet and Cookie Mousee!
Who will you be watching at WGS?
My guests savouring the special menu crafted by me at SKIRT.
You’ll be in Singapore for a number of days – do you have any other plans (like sight-seeing) when you’re not cooking up a storm at SKIRT?
I’ll like to visit Orchard Road, have a meal at Andre Chiang’s and my favourite dumplings at Ding Tai Fung.
Thanks Sergi and all the best.