Born and raised in Argentina, but with Italian roots and restaurants across three continents, Mauro Colagreco seems to possess that sixth sense that allows him to express personal experiences in a unique way. At just 43 years old, his work has been rewarded with 3 Michelin stars, and his restaurant, Mirazur, located in Menton, France, was just named the best restaurant in the world, according to the prestigious World’s 50 Best Restaurants list by S. Pellegrino.
He has worked with some of the biggest names in France: Bernard Loiseau, Alain Passard, and Alain Ducasse, before creating his own restaurant, Mirazur, which amazed the entire culinary world. Just six months after opening, the prestigious Gault&Millau culinary guide created a new category, "Revelation of the Year," especially for him. Later, they awarded him the title of "Chef of the Year," making Mauro Colagreco the first non-French chef to receive this distinction.
In 2013, Elite Traveler included him on the list of the 15 most influential chefs of the next decade, and since 2015, he has been a jury member in the prestigious Bocuse d'Or competition. This year, he became one of the newest members invited to join the exclusive association Les Grandes Tables du Monde, representing France. A piece of Mauro Colagreco's culinary art—a blend of South American passion with Mediterranean warmth and brilliance—now makes its way to us, in a special feature created by Bistro Margot's friend, Ruxandra Nuță. We are delighted that she chose to share it here with all of us.
Ruxandra Nuță is a social media specialist, a gourmet enthusiast, an avid traveler, and a graduate of an MBA program in Shanghai, China, where she had the honor of meeting Mauro Colagreco and working with him as a Private Dining & Events Coordinator. You can find Ruxandra on Instagram and at https://www.vinuricusentimente.ro, where she helps people express their thoughts to loved ones in a unique and delightful way.1. Tell us a little about your beginnings in the kitchen. Where and when did you discover your passion for cooking?
I discovered my passion for cooking thanks to my grandmother and her attitude toward food. She was always cooking for us, and that's how I realized it was something I enjoyed doing as well.
2. You’ve gained international recognition and praise for your unique recipes. What inspires you when creating them?
My main source of inspiration comes from my travels around the world. When I travel, I encounter new tastes, flavors, and products. I'm open and try all sorts of new dishes when I’m traveling. Another big source of inspiration for my creations is street food. At Mirazur, my garden is the most important source of inspiration because in a restaurant, the focus is on the product—it’s the most essential aspect, the one that makes your restaurant truly exceptional. Every day, I find something inspiring in the Mirazur garden.
3. Your cuisine, a mix of Argentinean and Mediterranean influences, has proven to work well in other restaurants you lead—such as the renowned Unico in Shanghai. Why did you choose China as a destination?
The first time I went to China was in 2010. Before that, I had a completely different perception of what China was. But once I arrived, I immediately realized that Shanghai had enormous potential for this, and the opportunity soon presented itself. That’s how I discovered the place where Unico now stands. At that time, there wasn’t a restaurant there, so I decided to take a chance and create something truly special, a place where both Chinese and foreigners could enjoy genuinely unique flavors.
4. What challenges did you face when opening the business in Shanghai?
Unico turned out to be quite a challenge. First, I faced the issue of the public’s tastes, as I had to explain to the Chinese what true South American cuisine meant, beyond the stereotypes—what real food, lifestyle, and our way of celebrating were all about. Then, it was indeed difficult to find the perfect balance between all these elements and deliver them with high-standard services, which was something I insisted on when creating Unico.
5. How do you manage to implement your characteristic cuisine in such diverse cultures and locations?
I’ve seen a great opportunity in each place to create something new and to showcase my vision of South American gastronomy. I always try to first build the atmosphere, the ‘feeling,’ and then create a deeper understanding of what South American fine dining is, bringing together elements of food, lifestyle, and entertainment to construct a clearer vision of the South American experience.
6. Unico is one of the top restaurants in China, and Mirazur ranks 6th among the World’s 50 Best Restaurants. What do you think is the secret to your success?
That’s a question I’m still trying to answer myself. I’m still working on understanding the secret to my success. I believe a possible answer lies in my roots—having Italian heritage but being born and raised in Argentina. Beyond my origins, though, I think it’s more about the personal experiences I bring into my creations, which offer consumers something different. Mirazur, for example, is unique, something completely new. At Mirazur, guests can not only experience Argentinean cuisine at the highest level but also reconnect with childhood memories in a familiar atmosphere or enjoy dishes from ancient times. One of the most important elements of my cuisine, and the satisfaction of my clients, is the garden we grow at Mirazur, where we cultivate a wide variety of fruits and vegetables. For instance, we grow 35 different types of tomatoes.
7. You’ve reached an impressive level in international gastronomy. How satisfied does that make you on a personal level? Do your restaurants represent more than just a business for you?
I’m very satisfied with what I’ve accomplished so far. I never imagined I would grow so much in such a short time and reach such a high level. And yes, my restaurants are definitely much more than just a business to me. I’ve worked hard on them for years, and I continue to give them my best every day. I put all my love, passion, and hard work into them.
PHOTO GALLERY:
*credit cover foto: Facebook Mauro Colagreco
*credit video și galerie foto: Ruxandra Nuță, arhiva personală*
*interviul a fost publicat prima dată la 17 februarie 2017; intro-ul a fost actualizat în urma galei World’s 50 Best 2019, când Mirazur a fost numit cel mai bun restaurant din lume*
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