CARLOTA BONDER

By Pablo Sierra, Photos : Alberto Alcocer May 2016 LIFESTYLE Read in PDF format N9/2016
CARLOTA BONDER "I love to give a bit of a cheeky touch to the usual recipes to play up with tradition”

Where is your surname from?

My great grandparents were Russian and they emigrated to Argentina. My parents were brought up in Buenos Aires and arrived in Ibiza 35 years ago for a vacation and never looked back. My mother, who is the chef of an italian restaurant, taught me my first recipes. I have travelled quite a lot around the world: London, New York, Madrid… Every time I travel I try to sneak into a kitchen. I love to see the real heart of the restaurants.

What kitchen would you like to sneak into?

I would love to see how the Adrià brothers work. Óscar Molina, the head chef at Ibiza Gran Hotel, is a good friend of mine and he has invited me to visit the Nikkei kitchen. Ibiza attracts the best chefs. The island asks for more and more action. I would love one of our restaurants to have a Michelin star, like Can Dani in Formentera.

Would you like to open your own restaurant?

Yes, it is one of my projects. I am very passionate about new techniques, but I believe you need to understand the food from its roots. It’s our pillar. In my future restaurant I would love to have a wood-fired oven. What I like to do the most is to play with tradition, give a little bit of a cheeky twist to those old recipes, develop them into something fun. I have turned the ‘frita de pollo payés’ into a burrito with a fresh coriander and carrot salad. Other specialties of mine are the tuna tataki, salmon tartar and white chocolate soup.

How was your experience on ‘Top Chef’?

I passed the casting with a special take on gazpacho, a recipe that I keep reinventing with watermelon or beetroot. On the TV show I met really good chefs and had lots of fun. I learnt a lot from Susi Díaz and Paco Roncero and Alberto Chicote, a great chef with a big heart.

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