Born in Spain in 1975, Francisco Pazos has cooked for 20 years and runs the kitchen of Le Chef Restaurant at the Metropark Hotel in Wanchai, Hong Kong.
My name is Francisco Pazos. I run the kitchen of Le Chef Restaurant at the Metropark Hotel in Wanchai, Hong Kong. Although I was born quite far from here, in beautiful Spain in 1975, my heart was stolen by the East.
My passion for cooking wasn’t a sudden discovery or a sign. I developed a sincere love, respect and curiosity for it step by step. As a child, I was always with my grandma: I followed her to the market and joined in the conversations about products, dishes and recipes.
Together we made lunches and dinners, did the prep and gathered the herbs we needed. Without noticing it, I began to feel food as well as know it. That is what made me tie my fate to the kitchen.
For 20 years now, I have put on my chef’s uniform every day and started work with pride. For me it is creative work, first of all. And I get immediate feedback, because all my experiments with tastes and flavors are judged by the strictest critics, the restaurant’s guests. Their comments and praise are the best motivation for my team and me.
Of course, cooking tasty food is not enough to run a restaurant kitchen. My career was challenging. My family was against my choice: “A cook? A servant? No way!” But I did it my own way and have never regretted it.
I learned the ropes at a cooking school, and then I knocked around, washing dishes and taking out the garbage. But my path was aimed at true mastery as a chef, and I keep developing it to this day.
In a dish, I value the quality of the ingredients and the right “cut”, because even the most ordinary products can be served in an extraordinary way. I love surprising my guests with new variations on familiar dishes.
When I really need to rest and collect my thoughts, I escape for a while. There is one place, but I won’t name it: an island in Asia, like the ones in the famous chocolate ads. There I can be alone with nature, my emotions and myself.
This is my little paradise, which I carefully protect from outside interference. There I draw new strength and inspiration.
I sincerely wish everyone to find their own “place of power”, to appreciate every moment and get the most out of life. Whether it’s a hobby or a job, let it bring you nothing but satisfaction.
The dish I want to present to you today is Sous Vide Beef Cheek, Sweet Sherry Sauce, Perfect Fries and Char Grilled Scallion. It reminds me of what I love doing most in the kitchen, and it lets me take the cooking technique from my childhood that suits it best as close to perfection as I can.
