[Entrevista] Chef Diego Hermosa takes charge of the kitchen of the Bankers Club of Guayaquil

With a Two decades of experience in hospitality and gastronomy teachingthe chef from Quito beautiful diego42, landed in Guayaquil to lead the kitchen of the Bankers Club, just at the beginning of the Christmas seasonone of the most demanding among diners.

However, in an interview with Diario EL UNIVERSO, Hermosa confesses as the owner of a palate of simple tasteswho enjoys a dry chicken prepared by his wife or a pork chop with just the right touch of pepper and salt.

That simplicity (which does not mean lack of innovation), as well as respect for the products and for those who have grown themnow radiates among the 17-person team of his new culinary house.

“The expectation here is great, because we are on the eve of making a change in the menu, for a letter where we can take advantage of the seasonal product, many resources from Guayas and its surroundings. That is one of the short-term plans, ”he comments.

What motivated you to bet on a gastronomic career?

At the age of 13 I took my first steps. Already then I had a vision of this path, because I liked to prepare the recipes from the cookbook that was in my house. And on some occasions they have asked me what it was the first thing I prepared, and it was a Pizza of tuna, which looked more like a cracker than a Pizza (laughs). So, it brings back a lot of memories, because it was the first dish I made following the instructions, although not with a successful result.

What are your expectations as part of the Bankers Club?

We are 17 people in the team, and we add guys who come from different places and institutions to do their internships, and we are going to use that human potential to get ahead with everything we are planning. We have already been able to make certain adjustments and certain modifications to improve, and they are already feeling certain changes.

What unique contribution does Diego Hermosa bring to this kitchen?

A kitchen without much manipulation, a cleaner kitchen in the sense of highlighting the producer and his product as such; and without having much work on the product, but to try to get the most out of it, with simple proposals but with a great presence of culinary technique.

What gastronomic influences or chefs influence you?

I have several. I don’t want to name just a few, but there are some that are no longer with us and others that are still in force. And actually, it’s a mix of local and international chefs who have passed through my life at some point. and that I agreed with theirs and from whom I was able to learn, understand and value many aspects by being involved in a kitchen.

What kind of recipes do you prefer as a diner?

The simplest food: I think that goes hand in hand with my proposal. Sometimes less is more, and in the kitchen it applies a lot because, the less handled, the less you add to a preparation, the better it will be. I particularly like Ecuadorian cuisine and, despite being from Quito, I prefer food from the Coast.