Kevin Cherkas, Chef at Shangri-La

Interview conducted by Janey Schueller.  

Quotes below by Chef Kevin Cherkas, Shangri-La Hotel, Singapore.

1.     You began your career as an apprentice at the Metropolitan Hotel in Vancouver in 1998.   Although it was over 10 years ago, can you recall a memorable moment that has stuck with you over the years?
While I was there, I was fortunate enough to be a part of the team that went to France to compete in the Bocuse d’Or international culinary competition representing Canada. It is a great experience that I will always remember.

2.     We noticed your impressive resume includes some of the best Spanish restaurants on the globe.  The three-star Michelin Arzak Restaurant, the three-star Michelin El Bulli and the two-star Michelin La Broche.  What is your connection to Spanish food?
I love the Mediterranean diet and am deeply passionate about Spanish products and cooking. I learned a lot in Spain and have a great impression of its food, culture and people. My wife is actually from Salamanca.

3.     Your current position with Blu Restaurant & Bar at the Shangri-La Singapore is your second time with the hotel.  You previously worked as Chef de Cuisine at the Shangri-La in KL.  Which location gets the louder “Ole” and why?
Singapore is a fast paced and more dynamic city so I enjoy working and living here more. I do miss the originality of Malaysia, its rustic feel and cultural diversity though.


However, “Ole” goes to Singapore. 

4.   The MLT uncovered several postings on Trip Advisor that rave about the personalised tasting menus that you create for guests, which are based on a short discussion you have with them about their food likes and dislikes.  If I shared my dislike for anything-with-tentacles, bananas, liver, lamb and veal and my love of beef, fish, veggies, most carbs and dessert – what would your suggested menu be?
Come for dinner - I have just the thing. We personalise our menus because people are different. It seems so simple that if your menu only contains things that you really like, you will enjoy the meal so much more. 

5. At Madrid Fusion 2011, you were handpicked to be a speaker at the “Playing with Ingenuity”
Summit.  Tell us more about your selected discussion topic, “Humour on the Plate”.
It’s about incorporating elements of humour into our dishes by playing with ideas, memories and life. It can be a game from when you are young, a shape or a visual resemblance to things that make you smile. 

To give an example: how about calling a dessert “hand made” like hand made tiramisu and presenting it in the shape of a hand?
Another idea I have is “chocolate in the shade” where the plate looks like half of the dessert is in the sun and melting while the other half is solid and frozen. 


Basically it’s all about ideas that make for a memory and allow people to have fun.

6.     Tell us where the inspiration came for your infamous coconut and mango breakfast dessert that looks like an ‘egg’.
The shell was something we discovered in El Bulli, but the combination of flavours was something I came up with using local tropical fruits. The “egg” is just for fun.

7.     Tell us why you believe popcorn goes well with lamb.
It doesn’t. Popcorn goes well with Mexican food. We use popcorn for its texture. The dish is based on the flavors of Mexico: smoked chilli, corn, chocolate and lemon potato.

8.     What is the one kitchen tool you can’t live without?
Our food dehydrator. Singapore is high in humidity. Without the dehydrator, crispy food becomes soggy fast.