SALAMANDER 2024_March | Page 42

Chef Edgar Kano was born in Mexico City to a Japanese household , allowing him to appreciate a fusion of cultures at an early age . “ One of the flavors that reminds me most of my childhood is the aroma of freshly cooked gohan Japanese rice . That punch of steam , similar to a sweet perfume , was an indication that the table was set . Today , that aroma still opens my appetite ,” said Kano .

Now , at the helm of Gabrielle Restaurant at Charleston ’ s Hotel Bennett , he is inspired by those engrained childhood flavors . “ I remember the albondiga [ s ], or Mexican-style meatballs , with a hit or more of the smoky chipotle pepper and fresh corn tortillas . I could eat them for breakfast , lunch and dinner .” From corn tortillas on a comal ( a griddle made from earthenware ) to Mexicanstyle rice , pickled Japanese vegetables like takwan ( pickled daikon radish ), rakyo ( pickled Japanese scallions ) and teriyakiglazed snapper with shizo leaves , Kano brings a world of creativity to his menu . He is a graduate of the Culinary Institute of America , with more than 20 years in culinary leadership roles working for Four Seasons Hotels and Resorts .

“ Each dish has a part of my heritage and soul . The salsa del diablo , a sauce I learned from my mother-in-law , is an explosion of flavor that is becoming more popular every day with our wagyu tenderloin lettuce wraps ,” Kano says .

The menu in Gabrielle has a coastal philosophy , featuring the best of both worlds ( sea and land ). The menu is based on the availability of high-quality ingredients , Kano notes . “ We are strengthening our relationship with the local fishermen and farmers . Our oysters are harvested in the morning and being served for lunch the same day .”