Around the Kitchen in 3 Questions: Chef Pajo Bruich

Chef Bruich discusses the influence of his travels on his creative process
Cooking at Enotria has allowed chef Bruich to showcase his classical technique.

The Daily Meal caught up with chef Pajo Bruich to learn about how his travels have influenced his work. Bruich is the executive chef at Enotria in Sacramento, Calif., and has formerly worked in other kitchens including ON20. He is known for both his modern cooking techniques that embrace molecular gastronomy as well as his ability to use local and seasonal ingredients to create classic dishes.

The Daily Meal: What has been your most inspirational food experience while traveling?
Pajo Bruich:
Definitely eating at Pierre Gagnaire in Paris. That meal was mind-blowing, inspirational, and puzzling all at the same time. I walked away with such an appreciation for the craft of cooking, a sense of place and history and understanding, while being in complete awe.

TDM: What’s your favorite kitchen souvenir from your travels?
PB:
Great question, and very difficult to pick just one!

TDM: If you could eat your way through one country, which one would it be and why?
PB:
I would choose to eat through Spain. I have been through France and loved it, but my current desire is to do Spain next because I love their passion for fine ingredients, the impactful flavors, and the soul that their cuisine has.

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