Chef Nikita Leon

I am a Chef since 2015. I have practiced and worked at many restaurants and hotels all around Europe. I did make a stage at some Michelin restaurants in Spain.

I like to cook a lot, especially rich in flavor food. For me, the quality of the raw material is the key. I love to cook with prime cuts of meat and fish, but I also respect and enjoy working with other cuts, like skirt steak. Indeed, skirt is my favorite cut of beef.

I like to ferment. I do it to respect the majority of the raw materials I am using. In many restaurants where I introduced fermentation, it helped to create new flavors and dishes on the menu. It does not just improve the taste but also makes the food healthier because of the microorganisms.