Chef Selim, The Wanderer
After graduating from EHL Hospitality Business School in Switzerland, I ran leading food and beverage operations around the world for 20 years.
Today my focus is developing my own umami-rich ingredients, and hosting ''The Wanderer: A Traveling Table'' around the world. I take on a select number of consulting projects each year — if you have something to discuss, get in touch.
Every dish tells a story, inspired by global travels and local ingredients — a fusion of culinary traditions crafted to evoke emotion and memory.
STORY DRIVEN CREATIONS
MATADOR (Matança do Porco)
Pork tenderloin sous-vide, parsnip schnitzel, fermented blackberry gastrique, Jerusalem artichokes puree, preserved lemons, honey fermented lemon, basil aioli, pansy flowers.
STORY:
The slaughtering of the pig, known as ‘Matança do Porco’, is a tradition during the winter time in Portugal.
The person responsible for the kill is called the MATADOR.
KRAKEN, WHY SO SERIOUS?
Octopus cooked in beetroot juice, passion fruit vinaigrette, patatas bravas, pickled chayote, fermented beets, Thai basil aioli, Red veine sorrel.
STORY:
This dish was created as a playful exercise around physical and chemical transformations.
Cooking being either a physical transformation, a chemical transformation, or both...
SAWADEE 019
Sea bass fillet, wheat berries and shiitake mushrooms, thai basil flowers and leaf, tom yum sauce, curry oils, black garlic, coriander leaves.
STORY:
A dish I did in Summer 2019, but which resonated differently six months later.
Inspired by Thailand, but done with ingredients coming from Madeira.