CHEF DE CUISINE - FIREPLACE GRILL
Sebastian Reischer first developed a passion for cookery from his mother. When he was a little boy, he would watch with great interest as she prepared meals at their home in Austria, always amazed at her ability to experiment with different ingredients and give new twists to traditional dishes. His grandmother, an equally accomplished home cook, and his grandfather, with whom he would forage for mushrooms, also influenced him.
As chef de cuisine at Fireplace Grill and Bar, Sebastian continually reflects on what he learned as a young boy, particularly regarding the importance of experimenting with different ingredients and cooking methods. For Sebastian, attaining culinary perfection means applying considerable artistry with a dash of science.
Fireplace Grill is one of the most venerable names amongst Bangkok restaurants, remaining at the forefront with its Contemporary European cuisine concept, choosing the best seasonal produce, and sourcing the highest quality ingredients from around the world.
The restaurant’s modern open kitchen with a centre mounted charcoal grill adds a touch of theatre, and for the grilled meats such as beef, lamb, chicken and pork, Sebastian has created Fireplace Grill’s signature Chimichurri Sauce. He shares his recipe here, and says that after mixing all the ingredients, the sauce can be chilled and kept for two days in the refrigerator.
SEBASTIAN REISCHER SHARES A RECIPE
120g pomace olive oil
20g extra virgin olive oil
30g sherry vinegar
Juice of 1 lemon
50g tomato paste
2g paprika powder
1g oregano dried
2g espelette chilli powder
4g kombu powder
5g cajun powder
30g garlic fine chopped
(poach, put on ice water, strain)
Mix all the ingredients listed above, chill. The sauce can be stored in the refrigerator for two days. Perfect for grilled meats like chicken, pork and beef.