Face to Face with Chef Pablo
Mar: Tell us about your culinary philosophy?
Chef Pablo: As a restaurateur and working Chef, a place where my wife Ana and I want to go. Dynamic. Traditional Spanish combining evolutionary market, however, our signature favorites with international touches. For example: Ceviche which is Peruvian however, with Galician crevettes (carabineros) and Steak Tartar served with Cassava chips and a mint cream for dipping.
Mar: Could you tell us, how does La Galerna translate into English?
Chef Pablo: The northwest winds of Galicia follow hand in hand with the ebb and tide.
Mar: Mentors and influences?
Chef Pablo: Firstly, since I was ten years old, my grandmother and my mother. Then, fast forward, Consultant and Chef Xavier Pellicer of Restaurant Can Fabes in Celoni, Barcelona.
Mar: The product, raw materials?
Chef Pablo: I was born in Madrid, however, in parallel I was raised in La Coruña, Galicia, in northwestern Spain, so I have always been influenced by the sea and its tenants, fish, seafood and shellfish, the kings of the table, the delicateness, a challenge. Furthermore, it started in Galicia, my grandmother and my mother. My restaurant shares family favourites in a carte that is from the lands which they hail from with a touch of evolution without changing the flavors worthy of their own individual properties.
Mar: Goals 2010 – 2011?
Chef Pablo: We opened La Galerna on the 30th of December 2010, and thus, are happily satisfied and returning customers with word of mouth recommendations.
Mar: Both you and Ana speak proficiency level English. Where have you both studied?
Chef Pablo: We lived in Riverside, California for 10 years.
Mar: How did the two of you meet?
Chef Pablo: We fell in love on a plane getting ready to do a parachute jump.
Mar: This is quite a recipe!
Restaurant La Galerna de Pablo
Calle San Bernardo 115
Metroline 2: Quevedo
Reservations Highly Suggested: 91.446 0899