Preludio, An Introduction To Author’s Cusine

Fine Dining That’s Not Regional, But Personal

Preludio is a contemporary restaurant that aims to present a fresh perspective on fine dining, through a culture of constant change and innovation which helps ignite the spirit of creativity and betterment.

Instead of focusing on dishes from a certain geographical region, Preludio adventures into the territory known as “Author’s Cuisine.” Executive Chef Fernando Arévalo and his team have complete freedom to mix flavours, colours, textures and styles, in order to provide diners with an ever-changing and yet constantly memorable dining experience. Colombian Chef Fernando has worked alongside culinary artists Daniel Boulud, Bill Telepan and Mario Batali, and for the past 6 years, has been heading the kitchens of Bistecca Tuscan Steakhouse and Artemis Grill.

Chef Fernando’s creations are bold yet subtle, marked by artistry and simplicity, combining flavours in ways that strike a chord of affinity at first, but always unravel with a surprise. The personal stories of food growers and producers are the inspirations behind the cuisine of Preludio. Flavours take on depth, context and a sense of place, paying homage to the people who work the soil.