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Imperceptible Luxury: Why Observation Is the Invaluable Ingredient in Hotel Cuisine
Summary by El Economista
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"Serving is like breathing; it is something that is already natural for us. You don't think about how to do it, it just happens," says Rurik Salazar, executive chef of Banyan Tree Cabo Marqués, who defines a philosophy where technical rigor becomes invisible to give way to pure intuition.On the cliff of Punta Diamante, hospitality has ceased to be a protocol of ways to focus on funds. In a destination that today claims its place in the vanguard …
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