DELUXE
PEOPLE
Can you tell me a bit about where you’re from
and how you started as a chef?
I basically became a Chef by accident. As a
young boy I just wanted to be in a rock band
or play football professionally. At 15 years old
I got a weekend job washing dishes in a
restaurant and I instantly loved the buzz of the
kitchen, the teamwork and the camaraderie. I
knew then that I would become a Chef.
“Km 0 is pretty
hot right now”
With two new restaurants on the cards this year and having won
a third star for his flagship Palma restaurant at the Convent de la
Missió Hotel at the 2016 Michelin Guide awards, the celebrated
British chef Marc Fosh is once more the talk of the town.
One of the most colourful chefs on
the Island, he is also often cited by
culinary experts as one of Mallorca’s
most experimental, for his contribution
to avant-garde-turned-freshMediterranean cuisine. However, with
his healthy appetite for new horizons,
this resident from Great Britain is also
a brilliant businessman, and in 2016
Marc Fosh presented three new venues
with surprising concepts. As well as a
catering and consultation branch, a
cooking school, two new restaurants
and a shop for kitchen accessories and
culinary treats, not forgetting his
ongoing involvement in the Marc Fosh
restaurant at the Palma hotel Convent
46 DELUXE
de la Missio (formerly known as
Simply Fosh), Fosh currently operates
three restaurants in the old town –
one earning him a total of three
Michelin stars – and he isn’t showing
any sign of stopping there, either.
This year he opened Fosh Kitchen,
a chic brasserie in a former
chocolaterie, and Fosh Lab, a
restaurant for show cooking (covered
by a flat screen TV) where he wants
to “test experimental concepts for
future venues”. One of Britain’s most
prolific chefs, Deluxe talked to him
about his career abroad and how
creativity and good old-fashioned hard
work are the secret of his success.
You are now at the helm of your own
company – how did the new projects evolve?
Over the last year I’ve restructured the company and been very lucky to find new partners
to help take the business forward. The new
projects were planned for a while but in the
end came almost together and we are very
excited about both our new restaurants. Fosh
Lab is a very intimate and exclusive space
where we can really push our creative energies and it’s a very cool, new gastronomic
experience for Palma. Fosh Kitchen is a lively
Mediterranean bistro where the emphasis is on
the best ingredients, simply cooked in a
healthy way. I guess it’s a restaurant where you
could eat everyday.
With your numerous establishments do you still
have time to cook? What do you say to critics
when they ask about your time spent in the
kitchen, about becoming a brand?
As a Chef and owner of restaurants my main
focus is always about the food. Cooking every
day in a high-end restaurant is very physically
demanding, its also incredibly stressful and as
you move forward with your career you learn
to become a good teacher and you also have
to learn how to delegate. It’s clear that I can’t
be in every kitchen all the time and that is why
we have such wonderful teams in all our
restaurants. For me it’s about making sure that
they follow our philosophy of warm hospitality
and clean, healthy Mediterranean food with
pure flavours. A Fosh restaurant has to carry
those ideals. I don’t know about becoming a
brand. As a Chef, I suppose if you have been
around long enough and been successful at
what you do, people will then put their trust in
your name when they go out to eat. It’s a big
responsibility and I’m very grateful that we
have such a loyal clientele who continually
support us and help us to improve everyday.
How do you explain your consistent success?
Like anybody you have up’s and down’s but I
am a naturally positive person and I never like