FER­NANDO AREVALO, 32 ARTEMIS

Wine & Dine - - SINGAPORE’S TOP RESTAURANTS ISSUE FEATURE -

Colom­bia-born Fer­nando Arevalo orig­i­nally stud­ied en­gi­neer­ing, but a passion for food led him to switch dis­ci­plines and go to culi­nary school in New York. Since en­ter­ing the in­dus­try, he has worked with chefs like Daniel Boulud at DBGB Kitchen in New York and Mario Batali at Carnevino, Hong Kong. In Singapore, he was ex­ec­u­tive chef at Bis­tecca Tus­can Steakhouse be­fore be­com­ing ex­ec­u­tive chef at Mediter­ranean restau­rant Artemis in 2015 when the restau­rant opened.

Says Arevalo about his early days as a young culi­nar­ian, “Since I started late and only went to culi­nary school when I was 22, I be­came ob­sessed with learn­ing ev­ery­thing about cooking; I de­voted ev­ery ounce of my time to my trade. Ev­ery­thing I could do to learn more, I would do it. I would work on my days-off for free, and up to 96 hours a week. I moved to other coun­tries, changed my life­style and left my fam­ily and friends.”

The sus­tain­abil­ity-con­scious and ar­ti­sanal pro­duce fo­cus of Artemis stems from its lo­ca­tion on the 40th floor of Cap­i­taGreen Build­ing in the CBD. Known to be en­vi­ron­men­tally friendly, the build­ing im­bibes ver­ti­cal green­ery and wa­ter ef­fi­ciency prac­tices. Arevalo says, “I de­cided it would be right to source only sus­tain­able seafood, and what I call ‘happy cows’ and ‘happy pigs’. That de­ci­sion has taken me on an amaz­ing jour­ney as a chef, as it al­lowed me to fa­mil­iarise my­self with a host of amaz­ing prod­ucts and pro­duc­ers.”

One of the ar­ti­sanal prod­ucts he loves most is Pam­plie but­ter, a pre­mium Pro­tected Des­ig­na­tion of Ori­gin (PDO) prod­uct from Poitou-Char­entes, France, which is bar­rel-churned, giv­ing it an ex­tremely smooth tex­ture. He uses it to make home­made ravi­ole, or wheat pasta typ­i­cally filled with cheese and herbs. This new dish on the de­gus­ta­tion menu sets out to de­liver a hot and cold sen­sa­tion like you get from a cho­co­late lava cake, only in a savoury dish.

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