David Boldova

 What made you want to become a chef?

A love for gastronomy and the influence of my grandmothers, seeing them cook.

What is your first memory of a dish that made you dream?

The meat balls made by grandma Pilar.

Who has influenced you in your cooking style or philosophy?

Pedro Subijana: I was deeply fortunate to work on his team for 4 years.

What inspires you? or Where does your inspiration come from?

The sea, during my time off.

What is your favourite culinary method or technique?

Texturizing the foodstuffs and transforming them.

What is your favourite ingredient?

Cheese.

What is your favourite cooking utensil?

The frying pan.

What would you like to change about the cooking schools?

There should be more practical classes. Your advice for young chefs. Anything can be achieved with patience and persistence.

What do you look for when you hire someone for your restaurant?

For them to be well-trained and show that they are good people.

How do you motivate your team?

I take them to see restaurants and to conferences and symposia.

What would you like to change in the catering industry?

That value is given to the product itself.

What do you do when you have difficult guests?

I take them into my domain, listen to them and act.

Where do you like to get away to relax?

The seaside.

What pushes you to keep on going?

I am a restless person and I want every day to be better than the previous one.

Which of your dishes are you most proud of?

Streaky bacon with red prawns, passion fruit and mango.

What is your favourite restaurant?

Akelarre

Which current chef do you most admire and why?

Pedro Subijana: order, persistence, discipline and self-taught.

How do you think restaurants should be classified?

Scored on a 1-10 basis.