5 Reasons to Visit® sat down with Executive Chef Tomas Chavarria of King & Rye at The Alexandrian, an Autograph Collection Hotel and The Study at Morrison House, an Autograph Collection Hotel in Alexandria, Virginia.
Source: The Alexandrian, an Autograph Collection Hotel
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
Originally from Costa Rica, I started my culinary career at age 16, spanning large culinary operations in the U.S., Mexico, Philippines and Central America, as well as in the kitchens of Michelin-starred chefs including Charlie Palmer and Quentin Villers.
Source: The Alexandrian, an Autograph Collection Hotel
Tell our readers an interesting fact or two about yourself.
When choosing ingredients, I care a lot about the product, so I aim to use the most local and fresh ingredients that represent the region I am in while combining my favorite ingredients and techniques from my childhood and heritage.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
I love Japanese cuisine, my favorite dishes are Chicken Kat-su and ramen—because it is consistently one of the most honest, tasteful and enjoyable meals I've ever had.
Source: The Alexandrian, an Autograph Collection Hotel
What are three ingredients that you simply couldn’t live without?
Coriander, ginger and garlic!
We love the art behind plating. What do you love about designing the perfect dish?
The idea that people eat first with their eyes, so a plate needs to be aesthetic and attractive. You have to win them over with their eyes first, then their taste buds.
Source: The Alexandrian, an Autograph Collection Hotel
Tell us about one of the most creative dishes you’ve created?
Steak & Onions... It may seem like a simple dish, but as a foreigner in this country this meal represents my home and my humble beginnings. It encompasses where I came from and where I have yet to go.
What is one of your greatest accomplishments and/or recent awards you've earned?
Being the first Costa Rican chef on Food Network during the last season of Beat Bobby Flay. I was so proud to represent my country and my family. Another would be, winning the top 20 restaurants in Asia for Tatler magazine for two years in a row.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Comfort food is coming back! People are starting to care more about the food than the presentation, so sharable, family-style dishes are growing in popularity.
What’s your favorite cocktail or beverage of choice?
I love bourbon, so an Old Fashioned. It has the balance between sweet and savory and everything you're looking for in a good cocktail.
Source: The Alexandrian, an Autograph Collection Hotel