Italian-born chef Fabiola Bonacci has vast experience and knowledge in Spanish and Catalan cuisine working and living in Catalonia, Germany and then in London, where she was head chef at Barrafina in Covent Garden. Now happily ensconced as head chef in the Manchester kitchen at Catalan restaurant, Tast Cuina Catalana, in King Street, and living in Stretford, Fabiola is working with the restaurant's executive chef Paco Perez, the renowned international patron chef of two Michelin star restaurants Miramar, in Llançà, on the Costa Brava, and Enoteca at the Arts Hotel in Barcelona. Here, she shares her food loves. tastcatala.com
Why did you make the move north to work at Tast Cuina Catalana?
Because I found that Tast is an opportunity to grow in my professional life and Manchester is a good place to live with my family.
What are your thoughts on Manchester's restaurant scene?
Honestly, I’m still settling in, and having a toddler didn’t give me a lot of opportunities to discover the Manchester culinary scene. However, I have a list of restaurants that I would like to try and I hope to start as soon as possible because it looks very promising.
A childhood food memory?
I lived my childhood near the sea, so I have a good amount of fish-centric dishes but the one that I always loved was my grandma's 'insalata di mare'.
Your most memorable meal?
A romantic dinner at Angle restaurant in Barcelona.
Who in the industry inspires you the most?
I always love to see Michelin star chefs create dishes, all the flavours that they combine. It is something that not everybody knows how to do. It is amazing.
How would you describe your cooking style?
'Spanian', a mix between Italian and Spanish food.
What is the flavour of the moment in your kitchen?
Amatriciana. I cook it for lunch with my family.
If you were a guest visiting Tast, what stand out dishes would you order?
Pan con tomate, ham croquetas, squid, octopus and prawn rice. To finish the meal a piece of tarta de santiago.
Your guilty food pleasure?
There are so many. It is difficult for me to choose just one.
What is your favourite local ingredient?
I love cheeses in general, so I’m going with all types of cheddar and chutney.
You’re hosting a fantasy dinner party, who would you invite and what would you cook for them?
Oh, difficult question. Probably my first mentor, Dani from Mas Folch restaurant, in Tarragona to show him all my progress as a chef and thank him because he helped me to increase my passion. He was one of the first people I called when I received the offer to work with Paco Perez at Tast and he was so happy for me.
