Even though Chef Raphael Szurek is not a pastry chef, he focuses on the dessert course. Because it the last memory that sticks with you. In conversation with Explocity, Chef Raphael Szurek of Silvester’s is the visiting guest chef at JW Marriott.
I grew up in a little town, not far from Paris, surrounded by nature.
I have, from a young age, always been around the kitchen watching what was happening, tasting and helping where I could. It is a passion that slowly grew but the moment I knew it would be my job was when I started my first shift at 16 in a local restaurant near home.
I have been a chef for almost 15 years now. It is a fantastic learning and discovery journey that took me from France to China, Vietnam, Thailand, Japan, Korea, Australia and finally India.
One cannot be separated from the other. The exciting thing of being a chef is the entire process from thinking and imagining a dish to its final plating.
Of course, authentic cuisine is important and is what sets the base. You cannot be creative and innovative if you don't know your basics. I enjoy, as much, making classic French cuisine as inventing a new recipe.
I love desserts. Even Though I am not a pastry chef, I give a great importance to desserts in my restaurant. It is the last memory guest will have before leaving so it is extremely important.
I haven't found one yet. Paul Bocuse used to say "there is only one cuisine, the good one". I love to try and experience everything and looking forward to discover many things in India.
Nope it is the first time and I am really looking forward to my collaboration with the team at the JW and discovering the local cuisines.
So far it has been great. I am very excited to discover more but I have been very impressed by the great welcome and hospitality people in India have shown me.
I love spending time with my family, playing music and doing some photography.