Chef of the Week: Pedro Vega Fuentes, Food Innovation Chef at Olive Catering in Bristol
How long have you worked at your current restaurant?
Two and half years.
Where did your passion for cooking come from and where did you learn your skills?
From a young age, my grandfather was a farmer, and every Sunday he would always cook lunch for the family. I really enjoyed watching him cook and seeing how much love and passion he put into his dishes. But the best part was having the whole family together, eating the wonderful food and enjoying each other’s company. Years later, I helped my aunt with the Sunday family lunch and started learning about the passion for cooking, alongside the skills I gained from cookery school and work experiences.
What do you enjoy most about being a chef?
Having the opportunity to do different things every day, work in a dynamic environment, be involved in development and changes, and also have the chance to create new dishes and ideas.
Name three ingredients you couldn’t cook without.
Olive oil, garlic and fresh tomato.
Which piece of kitchen equipment couldn’t you live without?
Grill, oven and slow cooker.
What food trends are you spotting at the moment?
Food surplus and comfort food with twist.
What do you think is a common mistake that lets chefs down?
I think the most common mistake that lets chefs down is the lack of planning and preparation.
What is your favourite time of year for food, and why?
I like Easter food, but I love summer because it is when I travel and eat food from different countries. I also like September; it’s a great season, and it’s when we start working on plans for the coming year after the summer. There is always a lot happening in September.
Which of your dishes are you most proud of?
Probably one of the dishes I made when I came second in the Young Chef of the Year competition in Spain: Beetroot Ravioli with Iberian Pancetta, Egg Yolk, and Butternut Squash Purée.
How do you come up with new dishes?
Normally, I draw inspiration from other chefs, social media, or simply by eating out and trying different dishes. I also love the idea of fusing different cultures and techniques. I enjoy playing with food and experimenting with different ideas.
Who was your greatest influence?
On my life, my mum.
Tell us a chef you admire.
Jordi Roca.
What is your favourite cookbook?
The Flavour Thesaurus.
Who do you think are the chefs to watch over the next few months?
Ben Allen and Diego Guerrero.
What’s been your favourite new restaurant opening of the last year?
Seven Lucky Gods in Bristol.
