FOOD + DRINK
MEET THE CHEF :
ALEJANDRO BELLO RODRIGUEZ
Food Developer / Head Chef , The Gastronomist Club , Ashford
What led you to becoming a chef ?
It ’ s a funny story ... Both of my parents work in the health sector , so as children we were left with our lovely nanny , Esperanza . She was from Colombia and as sweet as she was , her cooking was terrible , haha ! So my older sister Adriana and I took matters into our own hands and decided to start cooking recipes from my mom ' s ( sic ) favourite cooking book “ Cocina Criolla ”, a Cuban cooking staple . We started with cookies and cakes and then I ventured into more complex recipes and that is how my passion for cooking started – in a nutshell , survival !!
Where did you train ?
I started my formal training with chef Marc Provost at Le Petit Bistrot de Jacques in Caracas , Venezuela . It was a classical French institution restaurant . I worked briefly at Le Gavroche in London and then went back to CEGA Culinary School in Caracas , Venezuela to complete my training .
Where have you worked before The Gastronomist Club ?
I have had some great experiences in kitchens in London , including as founder and head chef at Ceviche Soho ; and as chef at Bubble Food , By Word of Mouth and Urban Caprice ; as well as working at D & D London ’ s bespoke catering and events company , Alexander and Bjorck .
Why The Gastronomist Club and Why Kent ?
TGC has been created with innovation and quality in mind , which of course instantly appealed . Working in the Garden of England makes much more sense at this stage of my career and life . I have made such amazing connections with producers and with the creative people of Kent . I see a lot of potential and want to create inclusion and culture and put Kent in the spotlight .
What is The Gastronomist Club ’ s Concept ?
The Gastronomist Club , or TGC , is a versatile food concept . We have ticketed nights where we create a gastronomical experience of 6 courses with wine pairings . It is much more than ‘ just ’ a tasting menu . The menu changes on a monthly basis and in addition we explain the menu and its ingredients , suppliers and pairings and guide all of our guests through the experience creating a narrative with our menus .
Then we have brunch which is a relaxed , fun and exciting concept as we try to bend and twist how breakfast is served . We built the narrative in such a way that the moment you are seated you need to start a conversation , ‘ Google ’ the names of our dishes and generally have a laugh . It offers both healthy and naughty food options , and is hyper local and fun !
Then we have Abrebocas … A dim sum concept , it is the entry level for new audiences to experience
TGC and have a more casual , relaxed experience . We start our clay oven with 3 BBQ options to add on – it ’ s delicious !
Tell us about the dishes and menu you have created at TGC
My creative process has a lot to do with things that I like , traveling , art , design , humor , a lot of pop culture , and a bit of sustainability and care for the planet . In a nutshell I take all of the wonderful local produce available to the kitchen , often sourced just a few miles from the restaurant , and add a touch of theatrics and of course South American influence to bring a new sense of dining adventure . It means that on one menu you could experience a dish of delicate local Kentish lamb with pea alongside the powerful hits of lime and chilli in a stone bass ceviche ! Come and check us out to discover what we have created !
What is your signature / favourite dish ?
This has to be our Cherry Ramen , using fresh seasonal Kentish cherries of course – it has a powerful deep flavour with an edge of tangy sweetness .
What is your guilty pleasure ? Crockery and design items , and a naughty breakfast ! www . thegastronomistclub . com
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