'Social media lets you see what the rest of the world is cooking'
Talking food with Oscar Ivan Sanchez Avila, Executive Sous Chef, Le Royal Meridien Beach Resort & Spa
Your best food-related experience.
A few years ago, I was on a trip with a group of chefs from the hotel. We flew to London to participate in Hotelympia, a kind of Gulfood, in the UK. On one of the nights, we had the opportunity to dine in "Dinner by Heston Blumenthal". The whole experience was extraordinary, from the combination of ingredients and the complexity of flavours to the service. Incredible!
Who do you admire most in the culinary world, and why?
It would be very unfair to say that I admire only one person or celebrity chef. Since the beginning of my career, I have been lucky to be surrounded by talented chefs. As an example, I am currently working with one of the best culinary teams a chef could ever ask for and our culinary director is quite simply the best boss ever.
Your favourite culinary destination, and why?
Mexico will always be my favourite culinary destination. From coast to coast, North to South, it has one of the world's highest biological diversities - and, if you combine this with a very deep food heritage, the result is a Pantone of flavours.
How often do you eat out? What's your favourite place around town?
These days, I find myself cooking more at home than going out or ordering food in.
If you could cook for a high-profile personality, who would it be and what would you serve them?
Definitely the highest profile personality for me is my mom. Currently, she is on a Ketogenic diet without any flour, legumes and root vegetables, as she is diabetic. I am working on improving her recipes of breads and healthy food that can help her maintain her sugar levels without compromising on flavours and textures.
Where do you get your inspiration from?
Nowadays, globalisation has made it possible to get any ingredient from around the world, while social media lets you see what the rest of the world is doing. There are so many new cooking techniques that literally, you could cook anything.
One ingredient/dish you can't stand, and why.
This may create controversy, but I can't stand the thought of eating balut (fertilised developing egg embryo).
After cooking all day, do you cook for yourself at home too?
Yes, I really enjoy baking breads and pastries as a hobby.
Favourite comfort food?
Easy! Tacos and burgers.
If you could choose a last meal, what would it be?
A prawn cocktail - Mexican style.
Where can we find you, when not in the kitchen?
At home - in the kitchen!