Edgar Quesada Pizarro

SOBREMESA

Edgar Quesada Pizarro is a food lover who likes to taste and experiment with flavors. Started his career as a chef in after graduating in culinary arts in Gerona, with mentors like Salvador Bruguers, Toni Saez and Juan Roca. Moved to the Basque Country and worked at which is Michelin 3-starred Restaurant to endure his knowledge in the fine dining cuisine. After going through France, Australia and Canada went back to his home land, to be the impeller of the slow food in Restaurants and Hotels such as El Fort, Fonda Xesc, and Hotel Empuries. And he became the Head Chef in in Hotel Aiguablava and Executive chef of Hotel Garbi. His live made him to South Korea, started his restaurant and since then, his passion is mixing the roots of traditional Spanish gastronomy with Korean ingredients and culture, giving them a touch of evolution and imagination.

How did you feel about joining JFWF 2019?

It was a great experience to learn not only about the abundant ingredients of Jeju, but also culture and tradition. It was a unique and grateful experience, interacting with chefs from all over the world and inspiring each other.

What is the most important factor in cooking?

While it is true that cooking plating can positively affect people’s feelings, the most important thing for me is the quality of the ingredients and the taste of the food. I believe that people can reach happiness by tasting delicious and wonderful food.

Any advice for those who dream of a chef?

I’d like to say that I’m not going to follow the global trend of cooking. Only when you learn the basics, respect the ingredients, respect the traditions, master everything will you be able to use your own imagination and create new experiences in cooking.

CHEF RECIPE

Escabeche Style Snapping Shrimp