Interview with Camiral Resort Executive Chef, Ramón Simaro Gómez.
What attracted you to join the team at Camiral Resort?
Camiral Resort is renowned for its world-class golf courses, quality service and memorable experiences – elements that were very appealing in themselves. However, to be offered the opportunity to be a part of the development plan to create a world leading luxury lifestyle destination close to Barcelona was too good to miss, and one which I am very excited about.
Joining a team at the beginning of such a venture and being able to put your mark on the project was an alluring proposition, especially when I could draw on the experience I gained from working at Michelin-starred restaurants and two giants of the culinary world, prominent avant-garde chef Santi Santamaria, who was the first Catalan chef to receive three stars from the Michelin Guide with his restaurant Can Fabes in Barcelona, and Jordi Vilà who’s Alkimia restaurant earned its first Michelin star only 18 months after opening.
With such inspirational figures being a part of your career, what words of wisdom would you share with your team?
Ours is a cuisine that likes to mix flavours, aromas and tastes. We are fortunate that the quality of the local produce in the region is so abundant, varied and of high quality. Coupled with the Costa Brava’s gastronomic heritage, it is all about preparing fresh seafood, perfectly cooked meats and seasonal vegetables that engage the senses. My favourite on the menu is Arroz con Gambas de Palamós, a creamy rice dish with locally sourced langoustines from Palamós, picked only 40km from the resort.
We aim to showcase the very best from local artisan food producers, offering European Cuisine with a distinctly Catalan twist. Each dish is designed around one key ingredient – such as wonderfully fresh seared seabass, or perhaps succulent prime aged beef – presented with imagination and flair. We’ll also help you choose the perfect wine from our well-stocked cellar.
What plans do you have for Camiral Resort?
Famous as the home to El Celler Can Roca, the province of Girona is an area of great culinary tradition. Its gastronomic heritage continues to be enhanced every year, attracting recognition, as well as a growing number of visitors. The region is becoming more and more prominent as a gastronomic destination and this November some of Iberia’s finest chefs will be gathered here for the release of the Michelin Guide to Spain & Portugal 2017.
It is this growing number of visitors we would like to attract to Camiral Resort, with our three new dining options: the à la carte 1477 Restaurant, which serves European cuisine with distinctly Catalan influences, our lounge bistro and pool-side bar, which all specialise in produce from the local area and take inspiration from the gourmet scene on the resort’s doorstep. And this gastronomic wealth that surrounds us is a great asset that we have and embrace, working with some of the great chefs to bring a unique experience to our guests.
