Meet Chef Carlos: The Culinary Artist of the Sea
Crafting Delectable Seaside Experiences at Foys Kirribilli
Meet Chef Carlos, the visionary behind the delectable dishes that grace the menu at Foys Kirribilli and other Bird and Bear Group venues. With a profound appreciation for the versatility of mussel dishes, Chef Carlos brings his passion for the sea and global culinary influences to create unique, mouthwatering experiences for diners.
A Love for Mussel Dishes
Chef Carlos holds a deep appreciation for the versatility of mussel dishes. He admires how these shellfish can be transformed into various culinary experiences, from being steamed in flavourful broths to innovative twists like the gratinated spice mussels. Carlos particularly enjoys the rich depth of flavour that mussels contribute to a dish, allowing for creative interpretations while maintaining their natural essence. For him, the process of exploring different cooking methods and flavours with mussels is both a culinary adventure and an opportunity to showcase the incredible potential of this humble yet versatile ingredient.
Foys Kirribilli Favourites
One of Chef Carlos's beloved dishes from the Foys menu is the Bear's Barramundi burger. This creation presents a Mark Foy-inspired rendition of the classic fish burger, showcasing a generous barra steak nestled within crisp iceberg lettuce. It's accompanied by homemade tartare sauce and a delightful assortment of pickles. This delectable combination redefines the fish burger experience, adding a touch of Foys' culinary innovation to every bite.
Chef Carlos has a soft spot for one of Foys' renowned dishes, the seafood chowder. This signature creation is revered for its comforting allure, making it the perfect winter indulgence. Brimming with a medley of freshly sourced seafood, each spoonful of this creamy chowder delivers warmth and satisfaction. Served alongside freshly baked crusty bread, it's the ideal remedy after a chilly day out on the harbour. Carlos admires how this dish encapsulates both the heartiness of the sea and the coziness of a comforting meal, making it a beloved favourite among patrons seeking a taste of indulgence and warmth during the colder months.
A Deep Connection to the Sea
Chef Carlos's deep affinity for the sea stems from his upbringing on Sydney's Northern Beaches. This coastal lifestyle instilled in him a profound connection to the ocean. Joining the Bird and Bear Group, Carlos found a team that shares his passion for the sea as a source of inspiration. At Bird and Bear Group, meetings are not confined to four walls; instead, they navigate the harbor between venues, allowing the gentle lull of the waves to inspire their discussions. This connection to the water isn't just a mode of travel; it's an integral part of their creative process.
While his roots trace back to Chile and his extensive experience in South American kitchens have contributed to his culinary repertoire, his love for the ocean drives his creativity. His heritage and years of traversing kitchens in South America provide a nuanced layer to his culinary approach, adding diverse flavours and techniques that complement his sea-inspired menus. This fusion of influences, coupled with his coastal upbringing, allows Carlos to infuse a global touch into the dishes, celebrating the harmony between the sea and diverse culinary traditions.
In every dish Chef Carlos creates, you can taste his love for the sea and his dedication to crafting unforgettable dining experiences. So, when you savour a meal at Foys Kirribilli or any Bird and Bear Group venue, remember that it's not just a meal; it's a culinary journey infused with passion and inspired by the beauty of the ocean.
