Unlocking the Culinary Journey of Chef Andres Marcelo: From Boy Scout Cook to Executive Chef
At the tender age of 13, Bolivian chef Andres Marcelo embarked on a culinary adventure that has now brought him to the helm of The St. Regis Red Sea Resort. His passion for cooking was ignited by his early experiences of preparing meals for friends, family, and even his Boy Scouts troop. Cooking, for him, was not just a hobby but a means of uniting people, creating lasting memories, and celebrating the social essence of food. However, his journey from a hobbyist cook to a renowned chef was not a conventional one. Despite hailing from a middle to upper-class family where pursuing a career in the service or hospitality industry was unconventional, Marcelo took a bold step to follow his passion. After a brief stint in civil engineering, he realized that his true calling lay in the culinary arts. This realization led him to enroll in a three-year culinary arts program in Argentina and kick-start his professional journey. Since then, Marcelo has honed his skills by training in prestigious restaurants across 13 countries, including three-Michelin-starred establishments in Spain and Japan. His culinary odyssey began in 2013 at Grand Hyatt Dubai, eventually leading him to his current role as the executive chef of The St. Regis Red Sea Resort.
The Man Behind the Apron: Insights from Chef Andres Marcelo
In a candid conversation, Chef Andres Marcelo shares his culinary insights, favorite dishes, and top tips for amateur chefs.
Most Common Mistake When Starting Out:
Chef Marcelo reflects on his early days, recalling the common mistake of not paying attention to his surroundings and rushing through tasks. He emphasizes the importance of meticulous planning, organization, and having a well-prepared mise en place.
Top Tip for Amateur Chefs:
According to Chef Marcelo, the key to success in the kitchen is having a sharp knife and always tasting your food before serving it. A sharp knife ensures precision and safety, while tasting your dishes allows you to adjust flavors and ensure quality.
Ingredient that Elevates Any Dish:
Chef Marcelo’s go-to ingredient for enhancing flavors is lemon zest, which adds a burst of brightness to both savory and sweet dishes.
On Critiquing Food:
Despite his culinary expertise, Chef Marcelo refrains from critiquing food when dining out, acknowledging the subjective nature of taste preferences. He values the diversity of palates and respects individual culinary preferences.
Challenges in the Hospitality Industry:
In light of the ongoing pandemic, Chef Marcelo highlights the challenges faced by the hospitality sector, particularly the strain on staff due to staffing shortages. He emphasizes the importance of maintaining a balance between guest service and employee well-being.
Favorite Cuisine and Quick Home Cooking:
Chef Marcelo’s culinary heart lies in Asian cuisine, which evokes nostalgic memories of his childhood. When pressed for a quick home-cooked meal, he opts for a simple mushroom risotto or pasta carbonara, emphasizing the beauty of minimalism in cooking.
The Art of Cooking Local Dishes:
For Chef Marcelo, the greatest challenge lies in perfecting local dishes that evoke fond memories for diners. He navigates the intricate balance between tradition and innovation to create culinary experiences that resonate with his guests.
Leadership Philosophy in the Kitchen:
As a head chef, Chef Marcelo prioritizes respect, collaboration, and discipline in the kitchen. While discipline is crucial, he believes in fostering a positive work environment where team members feel valued and motivated.
Chef Andres Marcelo’s Signature Dish: Short Rib Tacos Recipe
For aspiring home chefs looking to recreate Chef Marcelo’s culinary magic, he generously shares his recipe for mouth-watering short rib tacos. From preparing the succulent short rib to crafting the perfect guacamole and pico de gallo, this recipe encapsulates Chef Marcelo’s passion for creating unforgettable dining experiences.