Born in the UNESCO heritage town of Toledo in Spain, Chef Manuel Olveira’s earliest childhood memories stem from his mother’s restaurant where he got his first glimpse of the various techniques of cooking. His passion for the craft inspired him to start cooking at the age of 14, and he helped out at the family restaurant on weekends, where he often served Spanish home-cooked food.
Over the course of his career, he has worked as Chef De Cuisine at several illustrious hotels around the world, including St. Regis – Saadiyat Island, Abu Dhabi and Le Cirque and Café Belge at The Ritz-Carlton in Dubai & J.W Marriot in Mumbai.
Chef Manuel’s gastronomical exploits have taken him from Spain to Dubai, and Abu Dhabi to Mumbai. Chef Manuel has established his signature style of cooking by exploring classic flavours and adapting to the diverse cultures and energies of the world around him. Having worked in some of the most revered Michelin kitchens at an international level and with renowned chefs such as Sergi Arola, Pepe Rodrigues Rey, and Paco Perez, his precision and attention to detail have been further honed with consistency in the flavours of each dish that is plated.
He credits India, and its nuanced culture, as playing a significant role in opening up his palette as it was here where he learned to play around with and infuse different flavours, textures and spices into his own creations.
Chef Manuel is a culinary trailblazer, recognized for his visionary approach to food, which celebrates heritage while embracing the contemporary. The restaurant recently has also been featured on the list of the Condenast Traveller top 50 Awards.
Read the full story that first appeared in Global Indian here:
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