bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

helpersCheckIsPostiesArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

moreOnThisArticles

urlAlias

commentCount

sponsorType

authorLocations

authors

paywallTypes

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

socialHeadline

headline

flag

firstTopic

glossary

flattenTypeIds

publishedDate

additionalInfoBoxes

images

image

relatedLinks

relatedNewsletters

__typename

createdDate

sponsor

factSheets

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

copyrighted

customTimezone

liveContents

Spaniard Jordi Villegas is passionate about quality produce. Without it, the Barcelona-born chef says, he'd find it impossible to recreate the back-to-basics Mediterranean classics of his youth, whether on his own or in his job at JW's California at the JW Marriott Hotel in Pacific Place.  
 What was the first dish you learned to make, and who taught you?
 The first dish I learned to cook was a Spanish omelette, a potato and onion omelette which is the most traditional tapa in Spain. I learned from my grandmother, as I was raised by my grandparents when  my parents were busy working in our restaurant.  
 Did you help out much at the restaurant when you were a boy?
 I would say that I helped on the service side. I was quite young -14, 15 and 16 years old - and it  was a way to start developing some hospitality experience and help my family out in difficult moments. I was never paid a salary. (Nevertheless, they paid for my English classes for a long time.)
 When did you leave, and why?
 I left to work in other restaurants when I was 17 years old because I wanted to learn other kinds of cuisine and because, sometimes, when you are young, you feel too relaxed working with the family. At that age, what you need is pressure to learn fast and grow as a professional.
 What was your toughest culinary challenge?
 My toughest culinary challenge was my last experience in a free-standing restaurant. It was in London. I was sous chef, and the restaurant was busy every single service. I would open the kitchen at 7am and not finish until 10.30  at night. I learned a lot, but I was tired and stressed for 18 months ... it was tough.
 What's your favourite part of the cooking process?
 The creative part. If you want, your job can be different every day. You can cook special dishes and learn something new every day. This profession has no limit to learning.
 You worked for many Michelin-star chefs in Europe. Who had the most influence on your cooking?
 I like to think that I learned dishes and cooking techniques from every chef I worked with and that I have implemented them throughout my career. If I had to give you a name, I would say chef [Xavier] Pellicer of Abac, Barcelona. He not only taught me new techniques  and dishes, but also discipline and love for the products. He could get very mad. If you put too much salt on a dish, he would take the plate and throw it, but he is a very good chef.
 Is Spanish food the 'hot new thing' in Hong Kong?
 I would say that Mediterranean classic cuisine is hot in Hong Kong. Spanish cuisine is simple and classic. Guests want to go back to food that grandma used to prepare at home. 
 What three Spanish foods should everyone try, and why?
 Iberian ham: you have to try it once in your life, but you will want more after. It is the best of the best. It is an art to be a curador de jamon, or master drier; Spanish omelette, because such a simple thing can taste so good (but remember the egg should be a little runny, otherwise it loses the magic); and paella, the most traditional Spanish dish. Everybody likes it, and it tastes better if you add some fresh lemon juice on top of it.
 Who is the most interesting person you've cooked for?
 I would say George Bush Snr. It was about 14 years ago in Barcelona and I was just starting in the hospitality business. We had eight security people in the restaurant, at every door, and two more in the kitchen. It was exciting, but I did get tired of being asked things every two minutes.



Spanish-born chef requires fresh produce to make his tapas dance