Nadine Mustafa In an exquisite interview, we got the chance to sit down and have a chatter with the ‘It’ executive chef Erick Garcia, who is an expert at fine dining, international cuisines, and high banqueting operations. Keep reading to learn more about his interesting journey and aspirations in the culinary industry.
Why are you passionate about being a chef?
Being exposed to different dishes and recipes at a young age was the main reason to ignite my passion for culinary. The creativity and art of cooking are what made me passionate about being a chef.
When did you decide to take up this career professionally?
After working with my parents in the restaurant they owned in Guatemala.
What are you going to develop in the cuisine of Marriott Mena House, Cairo?
Bringing new flavors to the menu to make dining at Marriott Mena House a unique experience.
What brought you to Egypt, initially?
To experience a new destination and extraordinary culture in addition to the legendary location of the hotel.
You’ve studied your way through this industry, what has been life-changing over the years?
Meeting special personalities like the supreme leader Kim Jong-un and President Donald Trump during a summit which took place in one of the hotels I was working in.
As an experienced chef, what is your culinary school technique?
French school techniques.
What’s your signature dish?
Premium seafood dishes.
What is your proudest moment as a chef?
Obtaining international awards as recognition of my work.
Is there a childhood comfort food that you think about?
Spanish cuisine such as tapas and churros.
What kinds of ethnic food do you think are underrated right now?
Latin food.
Are you up to date on common food industry trends seen in the media lately?
Going back to basics trends like from Farm to Table concept.
Who are you inspired by?
My mother who is a professional chef herself specialized in Spanish cuisine.
What is your guilty food pleasure?
Pizza
