BE MY Valentine
Epicure Magazine|February - March 2021
From Ceviche to Champagne, find out how these chefs pamper their dates on Valentine’s Day.
Eve Tedja
NIC PHILIP

EXECUTIVE CHEF OF MAMAKA BY OVOLO

What is the meaning of Valentine’s Day to you?

It’s a call to wine and dine that special someone, to flatter, impress and indulge together and reach a satisfying end.

What is your most memorable celebration and why?

I’m not normally the romantic type. A chef’s Valentine’s Day is usually just like any other busy service. Standing over the hot section barking orders and because it’s Valentine’s Day, they are generally two tops or tables of two, so I usually have a hundred dockets on fire. By the end of the big night, I’d be lucky to have the time to pick up my girl and found somewhere still open.

Describe your perfect Valentine’s meal.

I’d start with some naked oysters. Then, I would move on to some hot grills over coals with seafood, meats and lambs, before ending the meal with a sexy chocolate dessert.

JOHN-PAUL FIECHTNER

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