Hector Laguna keeps it fresh
Respect for ingredients drives his culinary pride and passion at The Botanist
Hector Laguna comes to The Botanist, the new fine dining space at the Fairmont Pacific Rim, having honed his culinary skills in the further points of North America: San Francisco, Miami and Toronto.
Growing up in Hidalgo, Mexico, Laguna developed a love of cooking with his mother. Moving first to California, he then landed in Miami working with Michelle Berstein at Michy’s, and then in Toronto, working with Susur Lee.
QWhat motivates and inspires you as a chef?
AThe opportunity to always do new things, have access to the freshest of ingredients, and experiment with different methods and techniques. But most importantly, the love for what I do.
How would you describe the type of food you like to cook?
Very honest. I like to treat the ingredients with respect. I like the ingredients to stand out for what they are, not for how much I manipulate them.
What might diners not know about you?
I never thought I would be a chef. I first got a job in a kitchen, but not as a cook, just to help around. After a couple of weeks I knew cooking was what I wanted to do. I talked to the chef to try it out, and the rest is history.
Describe a couple of your most recent creations.
Octopus. I braise it in white and red wine and I serve it with chorizo, cauliflower purée, shaved cauliflower and shaved asparagus. I love the chorizo/octopus combination, and the crispiness and freshness that raw cauliflower and asparagus bring to the dish.
Halibut with spring vegetables. The halibut is cooked pan roasted and served on a bed of spring vegetables (fava beans, garbanzo beans, asparagus, zucchini) and finished with a delicious crab emulsion.
What’s your favourite local product and how do you use it?
I love spot prawns. Just cut them in half, and sauté them in a pan with olive oil, garlic, a little white wine and a squeeze of lemon juice.
If there’s one important piece of advice you might have for cooks, what might that be?
Cook with pride. Only stay in the business if you truly love what you do, otherwise it is not worth it.