With roots in Italy and South America and extensive gourmet experience in Spain and Hong Kong, Executive Chef Miguel Gallo has been exposed to different culinary traditions, and this has influenced his holistic approach to food. Unrestrained by the traditions of regional cuisines, Gallo’s culinary creativity remains infinite, and his extensive experience in gourmet wood-fired cooking at Bravo24 in Barcelona demonstrates his prowess in manipulating flavours with smouldering flames.  Chef Gallo recalls a particular exercise in his early career, where he was given a single ingredient and challenged to present a dish from the ingredient alone. “This exercise changed my way of thinking from fine sauces and embellishments, to ‘how can I interpret this single ingredient and accentuate its individual flavour profile’” Chef Gallo notes.