Q&A with Chef Patrice GuausThe Restaurant

Find out a little more about our Rivages Chef

When did you decide to become a chef?

At 5 years old, when I was with my grandmother in the kitchen watching her cook the most amazing dishes!

What is your signature dish?

Seafood is my favorite element, so anything seafood is a favorite.

What is your favorite dish to prepare?

I truly do love everything in the kitchen, every ingredient is a beautiful thing to work with.

How do you describe your overall cooking philosophy?

My cooking philosophy is the basic, classic French cuisine adding touches of cuisines from all over the word!

Name the three kitchen tools you can’t do without?

Those will be my knife, a cutting board and a mixer.

Talk to us about Calablanca Menu?

The menu is inspired in Mediterranean flavors with Colombian influences –  a total culinary journey to discover.

Perfect meal at Calablanca?

Appetizer: A fresh ceviche from our Bahia restaurant.

Entrée: Our seafood risotto from Calablanca restaurant – a total dream!

Dessert: Bonsai from Humo restaurant, a unique surprise.

Best thing about being a chef is…

Discipline, passion and the love of working with others.

What spring/summer ingredient are you most excited to cook with this year?

Without a doubt – asparagus and local fish.

Celebrity you would love to cook dinner for?

Denzel Washington

What’s one thing that’s always in your fridge?

Eggs, cheese and prosciutto

Fried egg, omelet, or scrambled?

Fried eggs

Butter or olive oil?

Olive oil

Best midnight snack?

Bread and cheese

Favorite song to cook to?

Pop and relaxing music.