"I want the food to be served beautifully, to bring a sense of class and elegance. This is in line with the atmosphere and level in Esterhasi. "
- Dimitar Damyanov, Master chef at Esterhasi restaurant
How does it feel to work in the kitchen of Savoy Grill or Ritz in London and how does this remarkable experience in the profession help you?
Working for this type of restaurant requires extreme professionalism, dedication and perseverance in meeting high standards, which gives an exceptional chance for improvement. High-end restaurants are not only distinguished by the selection of high quality products and beautiful serving. Trends in the industry, sophisticated cooking technologies, the desire to surprise with interesting but balanced tastes - these are really special things. There are sauces that are prepared for days, as well as dishes that take months to prepare. This includes processes of slow cooking, fermentation and others, which are now a hot trend in high-end cooking.
The profession involves constant upgrading, exchange of experience and knowledge, learning new cultures through national cuisines and endless experiments, from which new and interesting things are born, which become the characteristic handwriting of a master chef. It is an endless journey that makes me very happy and I am grateful for the chance to work for some of the best restaurants in the world.
What characterizes your style in the kitchen and what can the customers of the Esterhasi restaurant, in whose kitchen you are currently creating, expect?
My style is recognizable by the harmonious combination of different cuisines from around the world to achieve a balanced taste that surprises pleasantly, without shocking with extravagance or extremes in the combinations. I like to work with products of proven origin and high quality, and everything must be prepared in the kitchen, on site. Even the five types of bread we offer at Esterhasi are baked on site. For the preparation of one dish sometimes use 4-5 types of technology, because the plate is arranged different in texture, color and taste ingredients that require a different approach, time and method of processing. I want the food to be served beautifully, to bring a sense of class and elegance. This fully corresponds to the atmosphere and level in Esterhasi. We are currently working with a special technology for slow cooking of meat, which I think is even better than the popular Sous vide. We are also implementing micro plants and fermentation as trends in healthy eating and haute cuisine. All this requires special equipment, knowledge and experience. We work with original seasonal menus that will carry my characteristic style. We also plan special wine dinners, for which we develop multi-stage themed menus. I get acquainted in advance with the cellar and the selection that is presented, so as to offer a menu that will expand the tastes, emphasize the specific notes of each of the wines and present them fully. The restaurant will also have weeks of seasonal products, during which a menu with dishes inspired by a specific product will be offered. Such for the current season can be mushrooms, truffles, game, quinces, pumpkins and more.
What do you care about the most when choosing products?
I love seasonal products of local origin, but the concept of international cuisine and our desire to ensure interesting offers in the restaurant's menu implies the use of products from around the world. That is why we work with proven suppliers and are constantly looking for new and interesting opportunities to obtain high-end products. I love diversity. Often in the recipes I use not very well-known ingredients on the market, which I want to provoke the interest and curiosity of the client, so that he learns more, to try something new. And I can offer him not only delicious food, but also a different experience.
What is the biggest challenge in your profession and what do you find most satisfying about as a master chef?
For me, the profession is a constant journey, an interesting adventure that develops me as a person and a professional. I keep reading and upgrading myself with new knowledge and skills so that I can surpass myself every day. I find satisfaction in this whole process. I am happy when the effort, talent and passion I put into my work are appreciated by my clients, friends and colleagues.
How do you manage to find the balance between your professional and personal life?
There is a lot of tension and dynamism in our profession. It is difficult and there are many examples of popular names in the industry that go off the rails and fail to find balance. I succeed with the support of my family, which I love and appreciate very much. I have four children and a wonderful wife. At home she is our master chef.