The creative genius behind KAYA’s bold blend of Mediterranean-Japanese cuisine, Executive Chef Ismael Garcia, shares fun anecdotes from the kitchen, one of his favourite cuisines and an inspired signature dish.

You’ve travelled across the globe, working in some of the world’s best kitchens, but what sparked the decision to become a chef in the first place?
For sure, it had a lot to do with watching my mum cook at home. I was always around watching the process and trying things, and after some time, I started experimenting by myself. I really enjoyed cooking for people – when family came to visit or at friend gatherings. That’s how my passion grew and I decided to become a chef.

You’ve trained under two of Spain’s top Michelin-starred chefs. Can you recall a funny or intense moment in the kitchen that’s stayed with you?
Every day was intense – your ‘mise en place’ [preparing and organising ingredients and equipment before cooking] had to be perfect and on time, you had to know what was going on in other sections of the kitchen, so you had to pay attention the whole time. It was a great experience to grow as a professional but it was also challenging and intense at the same time. Luckily, I worked with great teams – not only on a professional level but also on a personal one – and I enjoyed a lot of funny moments. At the first restaurant I worked at, the tradition was that when someone was leaving, the team would pour some colourant or something onto him, so I then went to the party with half of my hair green.

Apart from Mediterranean-Japanese, which other cuisine gets your creative juices flowing?
It’s really hard to pick just one but I believe Peruvian would be the one – for its techniques and a vast list of local ingredients. I love the flavours and the food is so colourful that it feels impossible not to mention this cuisine. Peru has great chefs and their restaurants come up in the rankings year after year. Right now, it’s a cuisine that totally deserves the spotlight.

Which signature dish at KAYA best captures your style as a chef, and what’s the inspiration behind it?
The Tiger Prawn – it’s a great fusion between a Japanese method of cooking and a very beloved dish from Spain, Gambas al Ajillo. We begin with a great product – tiger prawn – marinate it for five minutes just before cooking to respect the original flavour and texture, then smoke it in our Robata grill and finish it with a generous amount of garlic oil to cook it with precision to perfection. We then plate it in its shell and serve it with a fennel gremolata sauce – it beautifully blends Japanese and Mediterranean styles of cooking. ✤