Chef Alberto Ferruz, an innovative master of Spanish cuisine native to Jávea and the Marina Alta region, is in town to curate a special Christmas menu at the Taj West End. His restaurant BonAmb has won its second Michelin star and its third Repsol Sun in just eight years of operation.
Alberto’s experiences with food began when he was just 12 years old when he started working in his uncle’s restaurant ‘La Bodega’ in Spain. Did he miss having a normal childhood?
“When all my friends were partying, I was working. But I never thought about it too much. I just went with the flow,” he says. He recalls that during his early days he mastered the way the dishes that were made at home. “The greatest experiences came much later,” he adds. “When I started, I was appreciated on all the dishes I cooked for my parents. It encouraged me to set a goal and focus better,” he adds.
Are there any food experiments that have gone wrong? “Yes of course. Every day. But with every failure comes a reward and inspires you to create something unique.
The chef is still trying to decipher Indian cuisine. Has he tried to cook something Indian? “I learn about flavors and how to find a balance with the ingredients. For now, I just prefer to eat,” he says.
Alberto has come a long way. What advice does he have for budding chefs? “Young people considering a career in the hospitality industry need to learn, explore and work hard. They should also not forget to enjoy what they are doing,” he concludes.