We sat down with Executive Chef Fabrice Hardel of The Westgate Room at The Westgate Hotel in San Diego, California.
Executive Chef Fabrice Hardel of The Westgate Room at The Westgate Hotel in San Diego, California
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Normandie, France in a small fisherman town. I’ve traveled around Europe, in France, Luxembourg, Germany and England, in the Caribbean, in Ecuador and around the United States.
The Westgate Room at The Westgate Hotel in San Diego, California
Tell our readers an interesting fact or two about yourself.
I’ve worked with chefs from all over the world and shared different cooking styles and techniques. I traveled frequently at a young age which had a large impact in my cooking.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My favorite food is a seafood platter with a nice bottle of white wine.
The Westgate Room at The Westgate Hotel in San Diego, California
What are three ingredients that you simply couldn’t live without?
Three ingredients that I couldn’t live without are salt, pepper and Herb de Provence.
We love the art behind plating. What do you love about designing the perfect dish?
For me, there is no perfect dish. I view cooking as a constant evolution and am always looking to evolve my technique as a chef.
The Westgate Room at The Westgate Hotel in San Diego, California
The Westgate Room at The Westgate Hotel in San Diego, California