RICARDO CHANETON
For a chef, a minute is everything. It’s the difference between an exceptional dish and a bad one. A flash decision to swap tables can change the pace of service. At 11.59am, right before the restaurant opens to customers at noon, a minute is all it takes for a final check. “You’re ready but you ask again, like a pilot in the cockpit,” says Ricardo Chaneton, the Venezuelan chef and co-founder of Mono, where French savoir faire meets Latin American flavours.
It also marks a transition between work and play. For Chaneton, that means trading in his chef whites for something more casual, and picking up his guitar—one of three instruments that he plays—at home. “To me music is a language that expresses many things. It’s a very beautiful way to take your mind out of your body and just think,” he says.
This story is from the October 2020 edition of Tatler Hong Kong.
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This story is from the October 2020 edition of Tatler Hong Kong.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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