Leave a tip – for chef Jason Ronnie Galboa.
From Mumbai to Barcelona, or more precisely: to the top kitchen of the Ritz-Carlton, where Jason Ronnie Galboa first swings the mop, then the wooden spoon. But then really. He is immediately given full responsibility for fish and sauce, his own apron, and is baptized Chef de Partie by the trainee. He puts his two cents in on the menu and on the menu, works his way to the top of the hierarchy and doesn’t just skim off the title of head chef – he earns it. In any case, Galboa has what it takes, as two Michelin stars for the culinary creations of his kitchen, the Enoteca Paco Pérez, show: discover the award-winning interpretation of Mediterranean cuisine here and dig deep into your pockets for a culinary adventure, at least once in this life, and Barcelona is beautiful too. Like this breathtaking view of the harbor and the Mediterranean – Galboa can forget all about it and is probably less interested in it, as he prefers to spend his time in the kitchen. He turns it into a laboratory, totally fascinated by the chemical processes that take his sensual creations to the next level. What flavors, and how it steams… Where is order number two?
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