At the Spanish Michelin Star Chef Showcase, held on November 29 at the J Hotel Shanghai Tower, Chef Estévez captivated guests with a remarkable display of culinary artistry centered on Spanish olives.

Renowned for his dedication to preserving and reimagining the essence of Spanish gastronomy, he crafted an exquisite menu showcasing the versatility and elegance of olives.

Starters

Wagyu, Spanish queen olives ali oli and caviar

The evening featured culinary highlights ranging from appetizers like veal tongue Gilda - a classic Spanish tapa, to main courses such as butter lobster with black olive hummus, and desserts that seamlessly blended olive paste with sweet and tangy flavors, delivering an unforgettable dining experience.

This cross-cultural celebration brought together culinary experts, blending Spanish and Chinese food traditions while showcasing Spain's globally renowned gastronomic heritage.

In our recent conversation, Chef Javier Estévez shared his journey, inspirations, and culinary philosophy, giving us a glimpse into what makes Spanish food unique and beloved worldwide.

For Chef Javier Estévez, the soul of Spanish gastronomy lies in its iconic ingredients. “For the menu I prepared here, I aimed to embody the identity of Spanish gastronomy,” he explained.

He breathes new life into traditional dishes by using ingredients like olives in unconventional ways.

Olives, typically enjoyed as snacks or appetizers, were integrated into recipes to create a fresh and modern twist. This innovative approach demonstrates his commitment to honouring tradition while pushing culinary boundaries.

One standout example of his creativity is his take on gazpacho- chilled Spanish tomato soup. “I experimented with blending olives into gazpacho, giving this classic dish a unique flavour,” he shared.

Gazpacho of Spanish green olives, tuna tartar and crispy bread

He also incorporated olives into hummus, a dish with roots in southern Spain and North Africa. “Olives bring complexity to dishes by offering four key flavours—acidic, sweet, sour, and salty,” he added.

Buttered lobster on Spanish black olives hummus and American sauce

Chef Javier Estévez even extended this experimentation to desserts, blending black olives into a cake inspired by the Spanish torrija – a Spanish variation of French toast. This dessert combines cheese, eggs, and flour to create a rich and memorable finale to a meal.

Spanish black olive torrija, white chocolate soup, yuzu and pinkpepper sorbet

The olive is more than just an ingredient for Chef Javier Estévez; it symbolizes his heritage. “Olives are deeply rooted in Spanish culture,” he noted. Spain’s countless olive varieties are integral to family and social gatherings, much like the communal dining tradition in Chinese culture.

This connection to togetherness is a recurring theme in Chef Javier Estévez’s work, as he draws parallels between the culinary traditions of Spain and the countries he visits.

Chef Javier Estévez finds inspiration in exploring the similarities and differences between Spanish and Chinese cuisines. “Both cuisines embrace bold flavours and sustainable cooking methods, like using offal,” he observed.

He admires Chinese cuisine’s rich textures and flavors, which he finds exciting and complementary to his style. Dishes like pork belly remind him of Spanish torreznos – fried bacon snacks, while Shanghai delicacies such as xiaolongbao and dim sum have become personal favourites.

In a rapidly evolving culinary world, staying innovative is both a challenge and a necessity. For Chef Javier Estévez, the answer lies in travel. “I travel extensively to explore new ideas, techniques, and flavours,” he said.

This constant quest for learning and experimentation ensures that his cooking remains fresh and dynamic, allowing him to bring new perspectives to his dishes.

When asked what advice he would give aspiring chefs aiming for Michelin stars, Chef Javier Estévez emphasized the importance of hard work, learning from great chefs, and discovering a unique style. 

Chef Javier Estévez’s journey is a testament to the transformative power of food.

Through his dedication to Spanish gastronomy and willingness to explore new horizons, he continues to inspire diners and aspiring chefs alike.

His passion for culinary creativity reminds us that food is not just sustenance but a universal language that connects cultures and celebrates traditions.

Guests are invited to savour this olive-inspired Michelin menu at the J Hotel throughout December.

11 月 29 日，在上海中心 J 酒店举办的西班牙米其林星级大厨展示活动上，Javier主厨以西班牙橄榄为核心，为宾客呈现了一场令人叹为观止的厨艺盛宴。

Javier主厨素以坚守并重塑西班牙美食精髓而著称，此次精心打造的菜单尽显橄榄的多元与优雅。当晚的美食亮点纷呈，开胃菜有小牛舌吉尔达 —— 经典西班牙Tapas，主菜有黑橄榄鹰嘴豆泥配黄油龙虾，甜点则巧妙融合橄榄酱与酸甜风味，带来一场令人难以忘怀的用餐体验。

前菜 

和牛，蒜泥油西班牙大青橄榄和鱼子酱

这场跨文化的盛会汇聚了烹饪行家，融合了西班牙与中国的饮食传统，同时亦展示了西班牙举世闻名的美食遗产。

在近期的一次访谈中，Javier Estévez主厨分享了他的烹饪之旅、灵感源泉与美食理念，让我们得以洞悉西班牙美食何以独树一帜、广受全球喜爱。

于Javier主厨而言，西班牙美食的灵魂在于其标志性食材。“我为此次活动准备的菜单，旨在彰显西班牙美食的特质，” 他阐释道。他以别出心裁的方式运用橄榄等食材，为传统菜肴注入全新活力。

橄榄常作零食或开胃小菜，而他却将其融入食谱，打造出新颖时尚的口感。这种创新手法彰显了他在尊崇传统的同时，勇于突破烹饪边界的执着。

其创意典范之一是对西班牙冷汤 —— 西班牙冷番茄汤的演绎。“我尝试将橄榄融入冷汤，赋予这道经典菜肴独特风味。” 他分享道。

西班牙青橄榄冷汤、金枪鱼塔塔和脆面包

他还把橄榄添入鹰嘴豆泥，此菜肴源起西班牙南部与北非。“橄榄集酸、甜、苦、咸四种关键风味于一体，为菜肴增添丰富层次。” 他补充道。

黄油龙虾配西班牙黑橄榄鹰嘴豆泥和美式酱汁

Javier主厨甚至将这种创新尝试延至甜点领域，把黑橄榄融入西班牙炸牛奶面包——一款受西班牙版法式吐司启发的蛋糕。这款甜点融合奶酪、鸡蛋与面粉，为用餐之旅画上浓郁且难忘的句号。

西班牙黑橄榄油炸蛋皮面包片，白巧克力汤，柚子和粉红胡雪葩

对Javier主厨而言，橄榄不仅是食材，更是文化传承的象征。“橄榄深深植根于西班牙文化中，” 他指出。西班牙繁多的橄榄品种是家庭与社交聚会不可或缺之物，恰似中国文化中的共餐传统。这种对团聚的珍视，在他的烹饪作品中反复呈现，他也借此探寻西班牙与到访国家饮食传统的共通之处。

Javier 主厨在对中西美食异同的探索中收获了灵感。“这两种美食都偏爱浓郁的风味与可持续的烹饪方法，例如巧妙地运用内脏食材。” 他感悟道。

他倾慕中餐丰富的口感与风味，视其为自身厨艺风格的精彩补益。五花肉之类菜肴令他联想到西班牙炸五花肉小吃，小笼包、点心等上海美食更是成为他的心头好。

在风云变幻、日新月异的烹饪世界里，持续创新不仅是一项颇具难度的挑战，更是一种不可回避的必然趋势。对于 Javier 主厨来说，他保持创新的秘诀就在于四处游历。“我游历于各地，致力于探寻全新的理念、精湛的技艺以及独特的风味。” 他这样说道。

正是这种对于学习和尝试的持之以恒、永不停止的追求，有力地确保了他的烹饪作品始终能够洋溢着崭新的活力与创意，为每一道菜品都巧妙地注入别具一格的视角与内涵，使其在众多美食中脱颖而出，独树一帜。

当被问及对志在米其林星级的年轻厨师有何建议时，Javier 主厨着重强调了努力、师从名师与形成独特风格的重要性。

Javier 主厨的烹饪征程有力印证了美食的革新力量。

凭借对西班牙美食的热忱坚守与开拓新境的果敢，他持续激励食客与后起之秀。他对烹饪创新的执着热忱，时刻提醒我们：美食绝非仅为裹腹之物，更是联通文化、礼赞传统的世界语言。

12 月间，宾客可在 J 酒店尽情品味这份受橄榄启迪的米其林餐单。