Known as “The Chef of Caviar”, Diego Gallegos is lauded for his unique approach in the gastronomy field, often offering freshwater fish in his menu. Through his research work in the recovery of the Andalusian sturgeon, he famously uses caviar as the key product in his cuisine.
This October (3rd until 8th), Diego Gallegos is jets into Dubai for a specially curated set menu at Salero Tapas & Bodega, Kempinski Hotel Mall of the Emirates.
Ahead of time, he took Esquire Middle East for a stroll down memory lane with the dishes that have left the biggest impressions on how he cooks today…
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Ceviche Caliente
Throughout my career Ceviche Caliente has been one of my most famous (and popular) dishes. It allows me to use all the cooking techniques that I have learnt during my years of training, travel and life influences. It is the most emblematic dish on my menus because we change the concept of the recipe without losing its essence. I am also including it as part of the tasting menu at Salero Tapas & Bodega.
Paella de Marisco
The first time I tried this type of rice I was on vacation in Spain as a child. As a family we went to the Mediterranean coast and I vividly remember the taste, presentation, and preparation of this dish along with the sea breeze. It always reminds me that simple dishes like this are where you find the real Spanish cuisine.
Cause Limeña
When I was a child I often spent my vacations in Peru visiting my grandmother. This is a dish that I remember she used to cook a lot when I was younger. It never fails to bring back childhood memories, and it helped me really understand what Nikkei fusion cuisine was. It was one of the first dishes that really inspired me to get into cooking.
Gazpacho de Cereza
You always remember the first restaurant-quality dish that you create, and for me it was this gazpacho. This one in particular holds a very special place in my heart as it was the first dish that I learned in my catering school. It was taught to be by a great chef that I greatly admire, he was one of the people that inspired me to continue the path to becoming a professional chef.
Pollo Asado
Regardless of your culture, those big family meals on a weekend play a huge role in shaping your relationship with food. When I was ten years old in Brazil, the whole family would come together on a Sunday at lunch time and cook and share a Pollo Asado. It was a simple, and popular dish but it really was one of the highlights of the week. Great memories and great food.
Diego Gallegos’s curated set-menu will be available October 3 to 8, Salero Tapas & Bodega, Kempinski Hotel Mall of the Emirates, Dubai. Tel: +971 4 409 5888