Chef Deivid Paiva Talks Michelin and Molecular Gastronomy Ahead of "Dining Under the Stars," Jun 3-6

Beijing is rife with Michelin-starred dining opportunities these days, the latest of which sees acclaimed Chef Erlantz Gorostiza visit Grill 79 at China World Summit Wing for a “Dining Under the Stars” event from June 3-6. Chef Gorostiza is one of Martin Berasategui’s most acclaimed protégés and is currently head of gastronomy at his two Michelin-starred M.B Restaurant – Abama Golf and Spa Resort in Tenerife. Chef Gorostiza has a long career at some of the world’s best-known Michelin-starred establishments, including three-starred restaurants El Celler de Can Rosa and Quinque Dacosta, both in Spain. 

We spoke to China World Summit Wing's Executive Sous Chef Deivid Paiva, who heads up the kitchen at Grill 79 and will be cooking alongside Chef Gorostiza, ahead of the event. 

Tell me a little bit about your background.
I’m originally from Portugal but I have worked in Spain, Germany, Ireland, Dubai, Angola, Brazil, and more – quite the international career! Even though I’m Portuguese my culinary training was French and that suits the menu at Grill 79, which is really international, really fine dining.

In Ireland, I worked at a one Michelin-starred restaurant in Dublin, Chapter One, for three years, which was a fantastic experience. We even created the menu and led the kitchen team for the State banquet held at Dublin Castle for a historic visit by Queen Elizabeth II! Other than that, I have always worked in hotels.

Is this your first time in China? What is your impression so far?
I’ve been here for nine months now and I like it a lot. Of course, the most difficult thing is the language. For example, in the kitchen, only 20 percent of the staff speak English. However, I love working with the team because in the time I’ve been here I really feel like they have improved so much. I get the feeling that in China many people become chefs or cooks just because it’s a job rather than because they have a passion for it but I do think that you can install passion for cooking in people over time. 

Have you tried much local Chinese food? Is that something that you would be willing to try and incorporate into the menu at Grill 79?
Yes, I try to get out and try as many local restaurants as possible. In fact, on the latest menu we have already included some Chinese influences, such as local pickles, but dressed up in a Western style. We also try to use local produce where possible. However, it is difficult to fuse the two cuisines because they’re so totally different and the guests who come to Grill 79 really expect Western cuisine. 

Would you consider adding any Portuguese dishes to the menu at Grill 79?
Potentially one or two dishes. For example, I might consider adding cataplana (a type of hinged pan used to cook seafood) in winter.

What is your opinion on the Michelin Guide?
I think Michelin stars are great. You know, if you win a star or have the possibility of winning a star it really gives you the motivation to be the best. Sometimes this can consume too much of your time and can impact creativity but overall I think it drives restaurants to be better. 

Are you looking forward to cooking with Chef Gorostiza?
Absolutely. He has worked for some amazing restaurants and has a great concept, including using some new molecular techniques. Since he is from Spain the dishes are going to feature a lot of seafood, which will be a nice change from the usual menu, which is very meat-focused. He’s also a younger chef and very friendly, so I think guests will get plenty of chances to interact with him.

Presale tickets for Chef Gorostiza's appearance at Grill 79 are available for purchase via China World Summit Wing's WeChat account: bjcwsw. Lunch (11.30am-2pm) is priced at RMB 468 and dinner (5.30pm-10pm) is RMB 1,888.

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This post is paid for by China World Summit Wing

Photos courtesy of China World Summit Wing