EyEbrow lagniappe
antonio Saez
executive chef , hotel Arts BArcelonA
A native of Sabadell , Spain , near Barcelona , Antonio Saez has spent much of his career in the region at outlets such as Hotel Urpi , Hotel Condes de Barcelona and Restaurante Lasarte , which received its second Michelin star during Saez ’ s time there as chef de cuisine . After traveling further afield to launch two new restaurants at Rosewood Abu Dhabi Hotel in 2012 , last year Saez came home , so to speak , with his wife and three kids to take his current post at Hotel Arts Barcelona .
What is one thing most people don ’ t know about you ? Before becoming a chef , I started a degree in law . I gave up after three years when I realized my true passion was in cooking and culinary art .
What is your favorite travel item ? A book — any .
What is the best idea you ever stole ? The spherification technique . We do liquid olives , foie gras pearls or passion fruit caviar . We can play with different textures , shapes and flavors , and it comes out perfect every time . It is the best fusion of technique and gastronomy ever .
What is your biggest pet peeve when you ’ re working in the kitchen ? Noise and lack of hygiene . I am inflexible with hygiene measures — they are the basis of any good cuisine .
What is on your iPod ? Queen .
What was your most embarrassing moment on the job ? For a short time at the start of my career , I worked as a chef on a small yacht . I was supposed to be the chef for a week-long cruise for the yacht owners and a few of their friends . As an employee of any sort , it is important to be on time , but that can be difficult if you sleep through your alarm . I was one hour late and reached the yacht sweating and out of breath . Thankfully , everyone had a good laugh , and after apologizing profusely , I made it up to them with the first dinner , which everyone said was perfect .
What is on your nightstand ? My alarm clock .
Why are you a hotel chef ? A hotel gives you the opportunity to know and work with employees from many countries , to share experiences with guests from around the world and to manage different types of cuisine like banquets and offsite catering . I would not have this view of the world and cultural diversity if I worked in a restaurant .
If you weren ’ t a chef , what would you be ? A butcher .
What is your favorite hotel ( other than your own )? The Ritz-Carlton , Abama in Tenerife in the Canary Islands . Abama and Hotel Arts Barcelona share the same service philosophy , and both have a warm , welcoming environment that is an integral part of Spanish and Mediterranean culture . Tenerife ’ s African influences are different and exotic to me , allowing me to disconnect while there and feel more like I ’ m on holiday .
What would you want for your last supper ? Iberico ham , toasted bread ( pan con tomate ) and cava — the perfect Spanish tapas meal .
72 HOTELS September 2015 www . hotelsmag . com