Page 8 - HOH

a8 local
Wednesday 13 april 2022

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

Infini by Chef Urvin Croes

PALM BEACH — After spearheading The Kitchen Table you cannot define, but you can create.
for five years, receiving notable recognitions in USA To- Take our popular langoustine for exam-
day, The Daily Meal and earning the #1 spot on Tripad- ple; we combined elements that are
visor’s list of Fine Dining Restaurants in the Caribbean, rarely paired together: the bitter, sour
Chef Urvin Croes has now moved on to higher heights. and salty flavors of the lemon cream,
Infini, his new chef’s table, which opened at the Blue kombucha, green grapes, watercress
Residences in November 2020, allows the Michelin- and achiote, fused with the sweet and
trained Aruban culinary artist to create gastronomic delicate taste of the langoustine induce
experiences unconfined by cultural or regional expec- ultimate umami.”
tations. The former The Kitchen Table space has since
been renovated into a suitable culinary studio to host After hosting the first menu for three
this vision. In describing these changes, Croes says: months, the Executive Chef introduced
“We opened up the entire kitchen and elevated the a second tour de force in February 2021
dining tables so guests have a front row stadium-like — this time a pescatarian menu dedi- cocktails, which include his personally
view of each step of the preparations. The spotlights, cated to Lent, of which Croes has to homemade syrups, garnishes and fresh
which we carefully choreograph, follow the plates’ say: “I wanted to focus on the finest fish local ingredients. Maître D’ and Junior
transition from blank canvas into culinary works of art.” in the world, they are the protagonists Sommelier Jessica Theysen, who previ-
of this season.” Visitors can experience ously managed renowned Chef Dennis
“It is a flavor that you cannot define, but you can cre- the second Chef’s Impression until May Huwaë’s Restaurant Daalder in Amster-
ate." 2021, at which point Croes and his team dam, is a true storyteller. From the mo-
He had been sitting on the first menu for over a year. In- will reveal exciting new flavors for the ment she serves the Salinity welcome
spired by umami, one of the five basic tastes, and also summer. drink and the culinary tale begins, she
Japanese for “essence of deliciousness”, Chef Croes takes you on an adventure around the
strived to organically produce this palate in each dish "Without a great team, there is no great world to discover never-before-tasted
of the eight-course Chef’s Impression. “It is a flavor that chef” combinations. Then, towards the end of
“There is very little I can do by myself. the night, it is his time to shine — Pastry
Without a great team, there is no great Chef Jean-Claude Werleman, that is.
chef”, says Croes, while raving about After spending the last two years per-
the six young professionals sharing his fecting his recipes in the Pastry Depart-
kitchen. All graduates of Aruba’s EPI Col- ment of the Ritz Carlton Aruba, Wer-
lege and familiar faces to the Chef as leman joins Infini to continue exploring
each one has completed their culinary his passion for experimenting with colors
internship under his guidance. In fact, and bold flavors.
Infini’s Chef de Cuisine, Ashwin Maduro,
was Urvin’s very first student, before relo- "It's time to show that Aruba is a culinary
cating to Amsterdam, where he worked destination of its own"
at several Michelin-starred restaurants, “The goal is to leave our visitors speech-
including &moshik (formally &Samhoud less. The look on their faces whenever
Places). Having recently returned to they take the first bite says it all and it
Aruba, Chef Maduro is thrilled to be re- is priceless'', shares Croes, with a smile.
united with his first mentor and hopes Reclaiming the spot of number one res-
to secure Aruba’s space on the global taurant in the Caribbean is also in sight,
map of unique culinary experiences. but this time he will not stop there. “In
Similarly, after four years working in the the end, we want Aruba to be recog-
two-Michelin starred restaurant Spec- nized for its culinary mastery. We have
trum, Chef de Partie Moises Ramirez trained the best culinary artists right here
returned home to share his vast experi- on the island and they have proven
ence in formulating recipes with meticu- themselves internationally in the most
lous attention to detail and consistency. renowned kitchens in the world. Now it
Further down the kitchen line, Chef de is time to show that Aruba is a culinary
Partie Alvaro Yi, who has worked at the destination of its own. Who knows where
two-Michelin starred FG Restaurant, is all that will take us; hopefully to infinity and
about expressing himself through cook- beyond.”
ing and plating to create art that you
can eat. Mixologist Marc-Anthony Ran- Infini located at Blue Residences cur-
nis brings eight years of experience in rently serves an eight-course Chef’s Im-
the fine dining industry to Infini. His fine pression to up to 21 guests starting at
craftsmanship is displayed in the un- 6:30PM. To make reservations visit www.
paralleled wine pairings and signature infiniaruba.com or call +297-699-3982.q