“A dish is not only composed of ingredients. “It is a story told in Plato,” says Pedro Pecego, describing his philosophy. Not only is he the executive director of the legendary Kurumba Maldives, but also a storyteller. Painting is the dish, its colors are delicious, its brushes are techniques that have been perfected over the decades in kitchens around the world. Here, on the Maldive Island of Kurumba, between turquoise waters and white sand beaches, Pedro Pecego loves to walk his feet with creations that reflect the essence of this paradise. He is the architect of unforgettable taste experiences, a kitchen teacher who creates a new story with each of his compositions.
“Every country you visit is a new world. “There is always something new to learn.”
Learning to make sushi with delicious swirls: an inspiring trip
Pedro’s trip did not start at a restaurant with star Michelin, but in a Japanese restaurant in his hometown, Rio de Janeiro. “I only last 14 years when I took my first steps in the world of gastronomy. What began as a summer job became a passion of life, ”he says. His first mentor, initially skeptical that the young Pedro was able to face the long daily routine in the kitchen, quickly recognized his extraordinary talent. This temporal experience inspired its respect for traditional techniques and discovered its fascination with Japanese cuisine, which is now reflected in its creations.
From the vibrant streets of Rio, Pedro was surprised to see the world. I acquired experience in France, where I learned the subtleties of the French classic cuisine, and in Portugal, where I learned to love the Mediterranean flavors. East Medio opened the door to a world full of exotic spices and oriental cuisine. In Zanzíbar, African cuisine is combined with its variety of flavors and textures. Finally, in Bahrain, he consolidated his reputation as talented chef and received numerous awards for his Latin American creations, including the prestigious Fact Award. This international experience, its participation in the Master Chef Brazil television program and its training at the famous Alain Ducasse school made Pedro the exceptional chef that is today.
“It is not only the taste, but also the story behind each dish.”
Pedro Pecego’s gastronomic company: a home for the flavors of the world
What makes Peter’s kitchen so special is his deep appreciation for each ingredient. They appear not only as a means for an end, but as protagonists of a story that takes place on stage. Its philosophy is characterized by respect for natural products as well as the traditions and techniques acquired throughout its history. Its “company” is a wonderful fusion: it combines the precision and purity of Asian cuisine with the elegance and sophistication of European classic cuisine and integrates its Brazilian roots.
In Kurumba, Pecego focuses on combining the flavors of the Maldives with their international experience. Local products seem central paper. The special climax is put by shrimp that fall directly from the hotel’s own enclosure in the crystalline ocean to El Thila’s dish: an incomparable fresh water experience.
Under their direction, Kurumba restaurants create extraordinary dishes, always with a touch of tradition, regionality and flavors around the world. The sweet melon bug with major hemuts and green apple is a real artificial fire of flavors and textures. The afternoon salad note is perfectly balanced with the creamy foie gras and the sweetness of the golden apple. A home on the island and one of its favorite dishes is the “Kurumba Rolls”: Fresh Coconut and Juice Mango combine with the Japanese Sushi technique: a perfect combination of local flavors and international tastes. The Omakase experience in Hamakaze is a party for all these sensible beings: here you can fully trust Pedro’s creativity and surprise you with a menu that celebrates the diversity and sophistication of Japanese cuisine.
“Cooking is teamwork. “Learning from my team while they learn from me.”
The secret of the result: a team that cooks with enthusiasm and a boss who inspires
A great chef is more than a virtuoso in the kitchen, a boss who inspires his team and leads him to achieve maximum satisfaction. Pedro Pecego portrays it in a very special way. Do not see your employees as employees, not as employees with the work created by culinary teachers. The respect, open communication and the promotion of the individual creativity of each boss are their main priorities. “The team here in Kurumba is one of the best at work,” Pedro said enthusiastically. “Everyone is very skilled, they know the latest techniques and are open to modern developments.”
Peter’s leadership skills are not unique in his culinary universe. His passion for sports, especially martial arts such as Brazilian jiu-jitsu (where he shows the earth’s belt ring) and many aquatic sports, significantly influence their style of action. You can move the discipline, ambition and team spirit learned through sport to the kitchen. “I always want to combine my culinary life with my healthy lifestyle,” explains Pedro. “Because life inside and around the kitchen is very extensive and physically necessary. “Always try to find balance.”
Another aspect that connects Pedro with Kurumba is his passion for fishing. Let yourself be carried away by the sea on your own island and fresh fish fishing: a direct connection with the local nature and resources that make your marine kitchen particularly special. For him, it is not only a hobby, but a way of disconnecting and finding new inspiration.
For Pedro, developing new menus is a collective process. Starting rainfall sessions where each boss can bring their ideas. “Every time we present a new menu, it occurs during the first week to ensure that everything works,” he explains. For him, this period of collaboration and open communication is the key to the result. The results of your team in various competitions speak for themselves.
“Every dish I believe is a combination of what I learned and what local culture offers.”
Paradise inspiration: the garden as a source of ideas
A walk through the exuberant Kurumba Garden is like a trip to an aromatic paradise. Here grows herbs, spices, vegetables and tropical fruits. We go through the wonderful jewelry of Kurumba and Pedro Pecego tells me that this garden is more than a source of fresh ingredients: it is a constant inspiration for him. The flavors of the garden are reflected in your dishes. Fresh lemon grass refines curries, mature mangoes add an exotic touch to salads and aromatic herbs add a touch of sweetness to the sauces. Pedro knows how to transform the Kurumba Garden into Culinary works of art, creating a deep connection between his kitchen and the culture of the island.
A touch of kurumba for your house cuisine: Pedro Pecego’s exclusive recipe
Grilled scallops with Shiso dressing, miso and onion and fried cod with coconut milk.
For 4 people
ingredients
For the lobster:
-4 cooked lobsters (of 400-500 g each), cut into segments
– 4 olive oil bowls
– 1 salt bowl
– 1 black pepper bowl
Miso and onion soup:
– 100 g of salt without salt, ground
– 1 Bol of Miso Blanca
– 2 seasoned onion teeth
– 1 bowl of shiso leaves, finally seasoned (if there are no, replace them with arugula or mint)
– 1 lemon juice bowl
– 1 bowl of soy sauce
Roast Beef salad:
– 200 g of Roast Beef, without buds and with the leaves cut into pieces the size of a bowl
– 1 bowl of olive oil
– 1 bol of lemon juice
– 1/4 Bol de Sal
– 50 g of roasted fresh coconut (or dry coconut without sugar, slightly roasted)
– 2 Boles of toasted sesame seeds
– 1 small red Chile, in short rows (optional)
Preparation
1. Prepare the shrimp:
Preheat the grill over medium-high heat.
Marinate the squid over high heat with olive oil and season with salt and black pepper.
2. Prepare miso sauce and spicy pepper:
In a small cup, mix the ground pepper sauce with miso paste, spicy pepper, shiso leaves, lemon juice and soy sauce.
Refrigerate the mantle for 15 minutes to allow flavors to mix.
3. Cook the squid:
Place the squid nuclei with the pulp down on the grill and cook for 3 or 4 minutes until they are slightly carbonized.
Place the shrimp with the peel down and spread the miso and garlic evenly on the meat.
Leave it on the grill for another 3-5 minutes until the shrimp are well cooked and the butter has separated from the meat.
4. Prepare the rice salad:
In a large cup, the rice salad with olive oil, lemon juice and salt until soft, approximately 2-3 minutes.
Combine hot coconut milk, sesame seeds and chili powder and mix well.
5. Serve:
Place the shrimp on the grill on a fountain and serve accompanied by the rice salad.
Decorate with additional Shiso leaves and toasted sesame seeds if you wish.
Disclosure : My research trip to Baros was partially financed by
Kurumba Maldives. Thank you very much for this! The content of this article, in my opinion, has not affected and reflects my own opinion. I will not receive any honorary for this article.
