ONE ON ONE: JOSE CARLOS GARCIA

We recently ate inside Malaga’s only Michelin Star restaurant, Jose Carlos Garcia, for what turned out to be an amazing experience. We were then honoured by this award winning Chef who took the time to sit down with us to answer a few questions about himself and his restaurant.

IT: Did you choose Malaga for Restaurante JCG because you are from Malaga?

JCG: Yes in part but also because I really enjoy the city, its people and the food culture.

IT: What do you love so much about Malaga?

JCG: The Sea of course and the food.

IT: Tell us about your journey that led to the opening of Restaurante JCG

JCG: It of course started with my parents as they were very dedicated to food and the creation of it. I then further expanded this love with my many travels around the world where I had many apprenticeships in different schools and restaurants. It all started at Café de Paris and after 10 years of learning and discoveries, I decided to begin this adventure with my own personal project which is a representation of my dreams and inspirations.

IT: What should someone expect when coming to Restaurante JCG

JCG: You should expect a culinary experience that goes beyond the sense of taste. You will taste and discover local products prepared and plated with advanced techniques that have been mastered over years of training and experience.

IT: 3 Chefs that changed your life

JCG: My Parents, Martin Berasategui, Joan Roca i Fontane

IT: What inspires you?

JCG: The product

IT: What are your 3 favourite ingredients to cook with?

JCG: Oil, Cinnamon, Lemon

IT: If you were limited to 3 tools to cook with, what would you use:

JCG: Oven, Whisk and Bowl

IT: What was the overwhelming emotion you felt when you received your first star?

JCG: So many feelings including being extremely proud of my entire team

IT: What is your most cherished critical acclaim and/or award

JCG: The Michelin Star but also each and every patron that comes each day to experience what we create for them and leave happy

IT: Favourite childhood meal?

JCG: Las manzanas asadas (similar to apple fritters)

IT: When did you know you would be a chef?

JCG: Since I was a teenager it was pretty clear that I would be a chef

IT: What is the first restaurant you ever worked at?

JCG: My parent’s restaurant, Café de Paris which is still open today.

IT: What would you cook your mom?

JCG: Any dessert

IT: What is the hardest ingredient you’ve had to cook with?

JCG: Bay Leaf

IT: Which dish are you most proud of creating?

JCG: Cold soups, my own version of Ajoblanco, a Malaga and Granada delicacy.

IT: How do you balance life and work?

JCG: A lot of work and effort, but also eager to continue growing and reinventing and find new ways to enjoy this profession, which is very nice but also tough.

IT: What makes a kitchen perfect?

JCG: Any space designed for you or by you that you like and are comfortable with.

IT: What is more important – Technique or Passion?

JCG: Passion, without a doubt.

IT: Why do you think there is such a surge in food tourism?

JCG: The product, the things that are being created in these kitchens are on a whole other level of creativity, passion and technique.

IT: What is the biggest mistake chefs are making today?

JCG: In my opinion, there are a few but one of the bigger ones is wanting to be very media friendly.

IT: What is your favourite restaurant right now?

JCG: Mugaritz

IT: What is your favourite wine right now?

JCG: Any white wine from Malaga

IT: What is your favourite dish to eat right now? JCG: I’m liking Pasta lately, for example, the “El Huevo Millesime” from Andrea Tumbarello

IT: What is your favourite dish to cook right now?

JCG: “La Pasteleria” or a good risotto.

IT: Will Andalusian cuisine ever be as popular as Basque?

JCG: Andalusian cuisine has always been very popular, but I think we should keep fighting to promote it.

IT: 3 Tips for a sous-chef?

JCG: Passion, be a team member, learn and train each day

IT: 3 things a tourist must do in Malaga?

JCG: Go enjoy our food scene, there are many and very good restaurants around. Go discover our many beaches as well as the interior of our province in the mountains.

IT: What is next for Restaurante JCG?

JCG: We are currently working on a different project, DEVIU.

IT: What dreams still need to be realised for you chef?

JCG: Keep working hard and enjoying myself, my team and my restaurant

#Food #Mentors #MenAtTheirBest