Journalist Margaux : This is phenomenal. Could you tell us, what inspires you in reference to the art of plating ? Chef Mario : This depends on and changes daily. Sometimes nature, then water and then again the impacting photography. Journalist Margaux : At the moment, what do you deem as the most creative forms of plate dressage and why ? Chef Mario : I believe it doesn´t really matter, if you had a great plate or a simple plate. The most important aspect, is what can you do with a simple plate and if you can do it with a simple plate, you can create a more complex modern plate. It is a little challenging .
Journalist Margaux : If you could stage with any Culinary Artist , who would you select and why ? Chef Mario : I would love to work with Tanja Grandits and Andre Jaeger again. I had an extraordinarily exceptional time with them in Alta Badia. They are truly amazing and have sensational personalities. Journalist Margaux : What is your culinary philosophy ? Chef Mario : Never say never. One can achieve anything with the right team. Journalist Margaux : Definitely. Now to the next question. Could you tell us, to what degree of importance do you bring to the aesthetics of a presentation ? Chef Mario : For me the importance of impacting colours and fantastic taste is quintessential. Journalist Margaux : Could you reveal some of your aspirations gastronomically for 2016 / 2017 ? Chef Mario : My main target is to show children the right way of nutrition, and preparation through my cooking workshops.
Journalist Margaux : In your point of view, who do you find the most talented amongst Culinary Artists in the realm of the final dressage of the plate ? Chef Mario : Of course, Tanja Grandits, Andreas Caminada, Martin Maierhofer, The Founder of Cookart and Multi Michelin Star Culinary Artist Joël Robuchon. Journalist Margaux : Valentine´s is a special time of the year, and with this in mind, what do you serve on this special evening ? Chef Mario : an amazing breathtakingly stunning 4 course Degustation Menü. Journalist Margaux : What are your favorite winter savory and sweet ingredients to work with ? Chef Mario : Chocolate, Beetroot, Cinnamon and Gingerbread.
Thank you very much for all your collaboration with Lucid Dessert Magazine. It has been a grand pleasure and honor.
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