Junior Gomez, Executive Chef at Mirai Restaurant & Lounge Bahrain and M By Mirai Restaurant, gives a peek into his culinary life.

What made you want to become a chef? Was it an ambition from boyhood?
My mother and brother have always worked in the culinary industry. My mother works at the Sunday market and my brother in his standalone restaurant in our city of Goiânia. That’s what interested me in the chef’s life and I started working with two other chefs; my inspiration was my older brother, who had great success with his restaurants. In my boyhood, I didn’t think I’d get where I am today.

How did you become interested in fusion cuisine? We hear a great deal about Japanese-Peruvian fusion, but please tell us about how the flavours and techniques of Brazil work with Japanese traditions.
Japanese cuisine works very well with any fusion. We also need to follow what our guests request because they are the ones who will enjoy our food. Brazilian cuisine is significant in many aspects, including spices, citrus and umami. The techniques are charcoal grill, tempura, braised, fish soups and rice mixture. The Japanese and Brazilian cuisine mixture started many years ago when Japanese immigrants arrived in Brazil in 1908 and now, in 2022, there are more than two million Japanese in Brazil..

Did you have any mentors along the way in your culinary journey? What was the most important thing you learned?
Yes, Chef Fernando, Chef Yoshi Muranaka and Chef Cristian Bravaccini. I learned that the kitchen is the heart of any restaurant; without good food, you can never have an amazing restaurant. Also, work hard, be consistent, do your simple best and never give up.

What is your signature dish, and what makes it so popular?
I have three signature dishes right now: 50 Best Maki Rolls; the Wagyu steak with yuzu kosho mushrooms; and the Grilled U10 prawns.
The 50 Best Maki has 12 ingredients mixed between fish, vegetables and pickles.
The Wagyu striploin has exquisite flavours from the meat, the umami and citrus from the mushrooms. And the Grilled U10 Prawns have the smoked flavours from the shells and the delicious tamari soy with pleasant miso fermentation. ✤