Alex’s path to becoming a chef was littered with obstacles, and he appreciates each working day. Even when his day is finished, his mind continues to graft; dreaming of new combinations of ingredients. Wherever he is, whatever he’s doing, he is undeterred from his calling, and passion – food!.
Personal info: Alex Natadze, 27. Born in Tbilisi, Georgia.
Favourite cuisine: “I cannot outline a specific dish or cuisine – I like whatever I cook, and I like discovering new dishes.”
How did you find yourself in a kitchen job?
“By the age of 14-15, I was washing dishes at Pemar Beach Resort, in Turkey, and I saw a tall chef wearing a taller “toque blanche”. His vision inspired me – he was walking and talking differently – and, I realised, I wanted to become him. I don’t even remember his name, but his perfection has been haunting me, ever since.
“I’ve spent ten years in catering, mostly in hotel restaurants like the Holiday Inn, Mercury, and Rooms. I can’t say that I’m a perfect chef, yet, as it takes time. After years of hard work – saying no to spending time with friends – I’m still developing. I’ll be the person I want to be in 15 years.”
What does the kitchen mean to you?
“Kitchen life is a philosophy, it’s not just hands; it’s about feelings, understanding and actions – it’s like army training. Those who don’t work in this field won’t understand the uniqueness of it being either a dream or a lie.
“Kitchen for me, personally, is an ongoing process of changing people, ingredients and dishes.
“Meeting different people, I learned about characters, and how to make 15-20 people work like a single body, throughout the long workday. A personal approach helps to maintain balance with my team. When everybody loves one another, they demonstrate care. It takes a long time to reach such perfection, but takes seconds to destroy it. For this reason, I am always in shape, and always manage a tight schedule. But most importantly, when I see team members stay, after their shift, to help during busy hours, I feel well-supported.
“Inventing dishes is infinite, it’s a completely different galaxy. Imagination and cooking, with heart, brings huge rewards. Some chefs come up with new dishes in the kitchen, I do it in front of a computer, with blues playing in the background.
“By far, the most difficult part is to balance and refine the flavours. I modify the recipe about twenty times before it is ready for the public, and when I come up with a new recipe, my staff members join me in celebration. My team likes to experiment, too. They come up with new dishes and the best ones appear on the gala menu, every once in a while.”
Do you have a passion for cooking a particular dish?
“I specialise in meat, and try to improve taste features by not overcomplicating the visuals. Plating a rib without a side-dish is a bigger challenge. Food simplicity is key to success. Some dishes just require more preparation from different perspectives, and more attention.
“The ribs on my menu go through a two-day procedure. They’re seasoned with eight or nine different herbs, smoked for ten hours and then cooked over charcoal. The bone falls smoothly, from the meat, and perfection is achieved with a BBQ sauce.”
How do you feel about Georgian cuisine?
“Nature gives our cuisine many opportunities. Each region has its own flavours, and if you merge them, new flavours arise. There are also many undiscovered, or forgotten, Georgian dishes that only reside in old books. These dishes are national treasures that will be reborn as they meet with new technologies and techniques.”