Page 19 - AHATA

Wednesday 19 January 2022 locAl
A10

New beginnings after the kitchen table and beyond with new restaurant:

Infini by Chef Urvin Croes

ents. Maître D’ and Junior Somme-
PALM BEACH — After spear- lier Jessica Theysen, who previously
heading The Kitchen Table for managed renowned Chef Den-
five years, receiving notable nis Huwaë’s Restaurant Daalder
recognitions in USA Today, The in Amsterdam, is a true storyteller.
Daily Meal and earning the #1 From the moment she serves the
spot on Tripadvisor’s list of Fine Salinity welcome drink and the cu-
Dining Restaurants in the Carib- linary tale begins, she takes you on
bean, Chef Urvin Croes has now an adventure around the world
moved on to higher heights. In- to discover never-before-tasted
fini, his new chef’s table, which combinations. Then, towards the
opened at the Blue Residences end of the night, it is his time to
in November 2020, allows the shine — Pastry Chef Jean-Claude
Michelin-trained Aruban cu- Werleman, that is. After spending
linary artist to create gastro- the last two years perfecting his
nomic experiences unconfined recipes in the Pastry Department of
by cultural or regional expec- the Ritz Carlton Aruba, Werleman
tations. The former The Kitchen joins Infini to continue exploring his
Table space has since been passion for experimenting with col-
renovated into a suitable cu- and achiote, fused with the sweet student, before relocating to Am- ors and bold flavors.
linary studio to host this vision. and delicate taste of the langous- sterdam, where he worked at sev-
In describing these changes, tine induce ultimate umami.” eral Michelin-starred restaurants, "It's time to show that Aruba is a cu-
Croes says: “We opened up the including &moshik (formally &Sam- linary destination of its own"
entire kitchen and elevated the After hosting the first menu for houd Places). Having recently re- “The goal is to leave our visitors
dining tables so guests have a three months, the Executive Chef turned to Aruba, Chef Maduro is speechless. The look on their faces
front row stadium-like view of introduced a second tour de force thrilled to be reunited with his first whenever they take the first bite
each step of the preparations. in February 2021 — this time a pes- mentor and hopes to secure Aru- says it all and it is priceless'', shares
The spotlights, which we care- catarian menu dedicated to Lent, ba’s space on the global map of Croes, with a smile. Reclaiming the
fully choreograph, follow the of which Croes has to say: “I want- unique culinary experiences. Simi- spot of number one restaurant in
plates’ transition from blank ed to focus on the finest fish in the larly, after four years working in the the Caribbean is also in sight, but
canvas into culinary works of world, they are the protagonists two-Michelin starred restaurant this time he will not stop there. “In
art.” of this season.” Visitors can expe- Spectrum, Chef de Partie Moises the end, we want Aruba to be
rience the second Chef’s Impres- Ramirez returned home to share recognized for its culinary mastery.
“It is a flavor that you cannot de- sion until May 2021, at which point his vast experience in formulating We have trained the best culinary
fine, but you can create." Croes and his team will reveal ex- recipes with meticulous attention artists right here on the island and
He had been sitting on the first citing new flavors for the summer. to detail and consistency. Further they have proven themselves in-
menu for over a year. Inspired by down the kitchen line, Chef de ternationally in the most renowned
umami, one of the five basic tastes, "Without a great team, there is no Partie Alvaro Yi, who has worked kitchens in the world. Now it is time
and also Japanese for “essence of great chef” at the two-Michelin starred FG to show that Aruba is a culinary
deliciousness”, Chef Croes strived “There is very little I can do by my- Restaurant, is all about expressing destination of its own. Who knows
to organically produce this palate self. Without a great team, there is himself through cooking and plat- where that will take us; hopefully to
in each dish of the eight-course no great chef”, says Croes, while ing to create art that you can eat. infinity and beyond.”
Chef’s Impression. “It is a flavor that raving about the six young profes- Mixologist Marc-Anthony Rannis
you cannot define, but you can sionals sharing his kitchen. All grad- brings eight years of experience in Infini located at Blue Residenc-
create. Take our popular langous- uates of Aruba’s EPI College and the fine dining industry to Infini. His es currently serves an eight-
tine for example; we combined familiar faces to the Chef as each fine craftsmanship is displayed in course Chef’s Impression to up
elements that are rarely paired one has completed their culinary the unparalleled wine pairings and to 21 guests starting at 6:30PM.
together: the bitter, sour and salty internship under his guidance. In signature cocktails, which include To make reservations visit www.
flavors of the lemon cream, kom- fact, Infini’s Chef de Cuisine, Ash- his personally homemade syrups, infiniaruba.com or call +297-
bucha, green grapes, watercress win Maduro, was Urvin’s very first garnishes and fresh local ingredi- 699-3982.q