Jonay Armas, from the Canary Islands, worked in the UK and India and alongside the Roca brothers of El Celler de Can Roca. As chef de cuisine of The Principal in Hong Kong, he received his first Michelin star in 2012, a year after the restaurant opened.
My name is Jonay Armas, and I am the chef de cuisine of The Principal in Hong Kong. I was born in the Canary Islands.
I have been working as a chef for 14 years. My first job overseas was in the UK. I was still quite young back then, and at first it was a bit overwhelming, but of course it turned out to be extremely rewarding. I’ve also worked in India, which was another exciting challenge!
One of the biggest highlights of my career was working with some of the world’s greatest culinary talents, such as the Roca brothers of El Celler de Can Roca. Another was receiving my first Michelin star in 2012, just one year after The Principal opened.
I love simple and hearty comfort food! A good soup and a salad of fresh leaves and vegetables are enough to satisfy me. Eggs are another one of my favorite ingredients. They are so humble, yet there are so many ways you can cook them.
I love to travel and explore new cultures and culinary traditions. I also love playing sports, but with my current schedule it’s becoming a little difficult to keep up this hobby.
To all foodies: keep on exploring good food and new flavors!
For the photo I chose suckling pig with baby endives, lemon purée, cabbage and pomegranate, from our Cuento Corto menu. It has always been one of our most popular dishes, one that our guests keep coming back for. This signature dish is slow-cooked for 12 hours until it is slightly crispy on the outside and tender on the inside. It is paired with red endives in a pomegranate reduction and a lemon purée, just the right amount to amuse the palate.
