Panamanian Chef Andrés Morataya's Unique Approach to Cooking
When it comes to hosting a party in the Hamptons, you go all out: the tablescape, the cocktails and, of course, the food. So when founder and CEO of Burch Creative Capital Chris Burch was searching for the right person to cater one of his summer parties, he knew Panamanian chef Andrés Morataya's beach-friendly grill approach would be the perfect fit.
Chef Morataya, who currently has a farm-to-table restaurant in Panama called Panga, specializes in creating unique dining experiences beyond the plate. When Morataya and his wife first opened their restaurant, financial constraints kept them from purchasing the equipment they needed—or so they thought. Those limitations paved the way for chef Morataya to explore a more unique way of cooking, something he calls "back to basics."
Both at his restaurant and at Burch's house in the Hamptons, Morataya built his own grill from scratch using bricks and driftwood. And this October, Morataya will be taking his unique concept to Nihi Sumba Island, Burch’s resort in Indonesia. "Even if I have access to modern equipment, I like to limit myself to allow myself to be as creative as possible," he says.
Can't get to Panama or Indonesia? Here's an inside look at what it's like to dine with this incredibly innovative chef.
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