Meet theChef- Mr. Sandro Aguilera-Executive Chef

why cooking as a career?
cooking everyone can…. At Home …! but if you already make decision that is what you like.. you have to be clear that this profession will take you away from many moment important I’m your life …but will give you other memorable ones…do it .. two biggest influences on you career?
Can name three?
My family –the sea –the land
Best early kitchen experience?
Working in a farm rural hotel house in the Catalan Pyrenees ..
Worst kitchen experience?
When I was trainee it’s still in my memories, but it’s just one of the steps on your career to get here….
Best meal you’ve ever had?
Many, but the best one … Caldoso rice of Lobster Palma de Mallorca

what’s your cooking philosophy?
Use products with pedigree or cook another product without , but with a lot of passion… your can see the end …fantastic….
what’s is your signature dish?
Denia Red Prawn PIL-PIL.. original way
Favorite cookbook?
Mugaritz Natural Science of Cooking
Most difficult ingredient to cook with?
Octopus
How do you keep in touch with latest food friend?
Book , travels , chefs friends
Have your ever created an entirely new dish?
All the time we do something new , for that we are here , but create with passion …

■ Mr. Sandro Aguilera as Executive Chef – Hotel, Centara Grand at CentralWorld
Chef Sandro is a Spanish national and has over 25 years of experience in the kitchen field and has worked with leading hotels such as Relais & Châteaux Hôtel de la Plage Sainte-Anne La Palud, Brittany, France. Hotel Arts by Ritz Carlton Barcelona, Spain. Restaurant Comerç24. 1 Star Michelin Barcelona Spain. And Restaurant Estany Clar 1 Star Michelin Cercs Berga, Barcelona, Spain. Prior to joining Centara Grand & Bangkok Convention Centre at CentralWorld, he was Executive Chef at Centara Grand Beach Resort Samui.
 
Centara Grand & Bangkok Convention Centre at CentralWorld 999/99 Rama 1 Road, Pathumwan, Bangkok 10330 Tel 02-100-1234 E-mail: cgcw@chr.co.th

Greatest achievement to date?
My experience
Famous people you’ve cooked for.
No many famous people but many gastronomy influent people
utensils you can’t do without?
My notebook and Knives
Music you listen to while cooking?
At the hotel none , but when I cook at Home listen electronic
Best advice you’ve ever received?
Give a lot thanks to the Pacha mama (earth)
What’s your favorite dish to cook for yourself?
The best tomatoes from Montserrat Cataluña , with Bonito del Norte ( white tuna ) and EVOO
If you were’t a chef what would you be?
Pastry chef or veterinary
What’s next for you?
Using cooking to achieve a more sustainable, healthy , and just society