Interview With a Chef, Whose Restaurant Changed the Neighbourhood
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Interview With a Chef, Whose Restaurant Changed the Neighbourhood
Journalist: Thank you for meeting us, Chef Morales. Your restaurant, which opened on this corner five years ago, is often credited with revitalising the block.
Chef Morales: The corner, which was empty before we arrived, had boarded windows and little foot traffic after six. My partner Elena, who handles the business side, saw potential where others saw risk.
Journalist: The menu, which changes seasonally, draws critics from outside the district. How do you source ingredients?
Chef Morales: We work with farms, which lie within forty kilometres, for vegetables and dairy. Fisherman Miguel, whose boats leave before dawn, delivers twice weekly when weather permits. Meat, which we dry-age on site, comes from a ranch whose owner I have known since culinary school.
Journalist: Your open kitchen, which guests can view from the bar, became a signature feature.
