VEDA’s Behind The Scene: Chef Raul
Wondering who has been the brains behind your Veda favourites? We proudly introduce you to our Executive Chef, Raul Tronco Calahorra.
Chef Raul, who has taken prestigious roles in established venues such as Michelin-starred restaurants, brings a wealth of experience to his role as Executive Chef. Chef Raul’s love of cooking began at home in Madrid, where he helped his father in preparing family dinners inspired by northern Spain’s rich flavours. He eventually fell in love with Rastafarian culture, which foregoes meat, preservatives, and additives in pursuit of a spiritual connection with the earth. He was astounded to discover that switching to a completely vegetarian diet had rejuvenated his mind, body, and soul – and he hasn’t looked back since.
Chef Raul joined Ovolo in the summer of 2020. Founder & CEO, Girish Jhunjhnuwala’s, fervour for plant-based foods inspired him to create and bring to our restaurant tables the most outstanding vegetarian dishes that go beyond the traditional salads and wraps. His reverence for natural produce, combined with the bold flavours of his childhood, results in a tantalising breakfast, lunch and Champagne brunch menu that appeals to both plant and meat eaters.
We recently had the pleasure of catching up with the chef to discuss his vision for the hotel group’s future in Hong Kong and more.
What kind of experience do you hope to impart on your diners through your cooking?
The kind of dining experience that I hope people get is the enjoyment out of the flavours of the food I prepare as well as the variety that vegetarian food brings to our life and health.
What impact do you think vegetarian and plant-based cuisine have had on the culinary world?
How people look at vegetables is changing, slowly but surely. They are starting to realise that vegetables aren’t just something you add to a main dish but are THE main dish itself; plus, you make a significant positive impact on the environment!
After working at Veda for over a year now, how have you applied your skills and culinary knowledge to the restaurant?
I believe that I am a complement of what Veda means to the Hong Kong culinary scheme. I really find myself immersed in what both the restaurant and Ovolo are wanting to achieve, and because of that, it made it a lot easier for me to adapt and bring my culinary experience and skills to Veda’s vegetarian kitchen in Central.
What’s in store for Veda over the next few months?
What aspirations do you have for Veda?
I would like for Veda to be an excellent reference for Hong Kong diners of what a vegetarian restaurant in Central should be and should offer.