With more than 14 years of international culinary expertise, Renzo Martín Reyes Reyes, Head Chef of Saltfire, is setting Bahrain’s foodie scene ablaze with his fiery take on meaty flavours. Discover his passion, creative process and a surprise pantry ingredient!

What first drew you into the world of cooking and how did that passion develop into an international career?
As a Peruvian, food is deeply woven into our culture, it’s part of our identity. In Peru, we have a term, huarique, which refers to a small, often hidden restaurant or even a street tent that serves exceptional food. It’s almost a national pastime to debate with friends over who knows the best huarique.
My love for cooking began at home. I grew up watching my grandmother and aunts prepare meals for family gatherings, where everyone had a role to play. As children, we’d help clean grains or beans depending on the menu. Those early memories sparked my passion and set me on this path.

As a specialist in Nikkei, Asian and contemporary cuisines, you’re known for blending culinary traditions in unexpected ways. How do you approach developing menus that feel both unique and inviting?
Over the years, I’ve had the privilege of working with people from many different cultures, and my curiosity about their relationship with food has been my biggest inspiration. I love asking people about their favourite dishes from home, those stories often lead me to new ideas.
When developing a menu, I start by researching ingredients: their origins, cultural significance and how they’re used across regions. Then, I look for connections, how those same ingredients appear in other cuisines and what new flavours can emerge when they’re reimagined together. That’s how I craft dishes that feel both familiar and refreshingly new.

What’s the most surprising ingredient you always keep stocked in your pantry and what makes it special?
Kombu [an edible kelp]. It’s incredibly versatile, it can be used to cure fish, enhance the umami in a stock or even elevate a salad. It’s a simple ingredient but it adds remarkable depth and complexity to any dish.

Which one signature dish on the Saltfire menu best represents your style as a chef, and what inspired it?
The Short Rib Crispy Shumai is the dish that best represents me. It embodies the Asian influence that has defined much of my culinary journey. It’s a perfect example of how I love to merge traditions, taking something familiar and giving it a new, inspired twist. ✤