A chef for all seasons: 5 Questions With Porto Chef de Cuisine Erwin Mallet, whose magnificent beard is just as much a work of art as the dishes he helps create
WHY COOKING?
For me, cooking is representative of a beautiful moment you can share with family or friends. I can still remember when I was young growing up in Limoges, France, every Sunday my family and I would gather around the table. My two grandmothers used to prep the lunch with my mom. That’s when I started to love food.
WHAT DO YOU LIKE BEST ABOUT YOUR JOB?
You learn something every day. Also, I enjoy teaching and sharing my knowledge. When someone teaches me something new, it’s my job to pass along what I’ve learned to someone else.
HOW DO YOU CREATE A NEW DISH?
At Porto, Marcos [Campos, Executive Chef] and I say we don’t decide a new dish; the weather and ocean decide for us. We work with seasonal vegetables from local farms. As for the fish, we never know what we will receive for the week until Tuesday. As soon as we know, we combine all the products together with one idea: The flavors come first.
WHAT ARE YOU EXCITED ABOUT IN THE RESTAURANT INDUSTRY?
I’m always exited to share a good moment with our guests and make sure they have a great experience.
WHAT IS YOUR SUPERPOWER?
Every morning, I feel lucky and thankful to do a job that is my passion, even more so these days after everything that has happened. With this feeling, I always come to work with a lot of energy and determination.
