Bruno Anon: Conrad Beijing’s New Executive Chef Talks about Chinese Food and Spanish Cuisine

Bruno Anon: Conrad Beijing’s New Executive Chef Discusses Chinese Food and Spanish Cuisine

Margaux Schreurs | Dec 4, 2016 5:00 pm | Add a comment | 1872 reads

In the November/December issue’s Chef’s Q&A we interview Bruno Anon, the new executive chef at Conrad Beijing, hailing from Valencia, Spain. Here we talk to him about his interest in China, Chinese cuisine, and the origins and influence of Spanish cuisine.

What brought you to Beijing and how long have you been working at the Conrad?
I have worked for Conrad for about seven years in different countries and properties like the Maldives and Bangkok, but it wasn’t until very recently that I joined Conrad Beijing. I have worked in seven different countries now, but have always admired Chinese culture and Chinese cuisine so it was just a matter of time [that I came here].

Where do you get your inspiration when you’re creating menus and cooking?
I’m always looking for inspiration. Travelling, meeting new people, and going to new destinations is inspiring, and I always try to be aware of being somewhere different. I believe chefs are always looking for things that inspire us, not only professionally but also personally. Inspiration comes through various channels, such as paintings, architecture, sculpture; we also like to keep up with new trends in the fashion world, check new gadgets and technologies, and keep up to date with what other chefs are doing.

What are your favorite Spanish ingredients that you miss in Beijing?
Nowadays we are fortunate in one way because you can basically have all the products that you need in any area of the world. So what’s most important to me is high quality, not just access to an ingredient. What I miss more from my home country is the quality of the vegetables and fruits. In Spain we focus on seasonal ingredients a lot, ensuring quality and freshness. To me it is very strange to see people eating watermelon in winter as the taste is nowhere near as good.

What ingredients from China would you miss if you were to leave?
I would miss eating many different dishes that are part of my diet now like dim sum, dumplings, and Beijing duck … I also love the culture behind hot pot, when all friends gather at a round table to eat and have fun together.

What is the most memorable food city in the world, in your opinion?
I think the most memorable city would be either San Sebastian or Barcelona. There is a lot of diversity in Spanish cuisine. A lot of cultures have passed through the country – Greek, French, and Roman – leading to high diversity. In the last 15 years Spain has been able to build a food culture based on a strong understanding of the country’s traditions combined with the freedom to develop a new way of understanding food. This new way of cooking has made the world focus on Spain, and in turn, Spain has influenced the world in a direct, notable, and we could even say central, way.

What is your favorite comfort food during winter?
I personally always love to eat pasta. I’m a pasta lover! On a cold winter’s day I love to eat a nice penne alla matricciana, for example. As for Chinese food, I really enjoy beef or wonton noodle soup.

This article first appeared in our November/December magazine. To read the entire issue online, please click here.