Sydney Commercial Kitchens is a proud distributor of the Fagor Industrial Cooking equipment.
We recently received this press release from Fagor in Australia regarding the EL TORO LOCO TAPAS BAR in Manly.
“My paella is one of the best in the whole of Australia"
Interview with MIGUEL MAESTRE: Australian customer, owner of EL TORO LOCO CORPORATION
He started cooking at the age of 21, and since then has not stopped working, or moving, on an international pilgrimage that ended up in Australia, where he worked with the top chefs in the country before setting up on his own. In addition to taking part in television programmes and writing cookery books, he has now gone on to open a new Spanish beach-front restaurant called “EL TORO LOCO TAPAS BAR” But even here, on the other
side of the planet, there was no doubt when it came to choosing the brand of equipment for his restaurant.
HOW DID A SPANISH CHEF DECIDE TO OPEN A RESTAURANT IN AUSTRALIA?
Well the truth is, although it might seem a bit strange, it was for love. Before I was a chef in the UK, and I met my girlfriend in Scotland. Shortly afterwards we decided to move to the beaches of Australia.
WHAT PROFESSIONAL EXPERIENCE DID YOU HAVE BEFORE SETTING UP HERE?
Since I arrived in Sydney, I’ve worked in the best kitchens in the country. For example, I’ve worked with Ed Halamgy in Cru Restaurant and Beach Road, and also with Serge Dainsereau, at Bathers Pavillion.
My last executive chef was Manu Feildel, when we both worked for the most famous chef in Australia, Tony Bilson. Finally, it felt like it was time to work for myself and I decided to open El Toro Loco Corporation, which up to now has two tapas bars, one in Sussex Street, Sydney, and another in Manly Beach, on the beach in the north of Sydney.
WHAT TYPE OF COOKING WILL YOU OFFER IN YOUR NEW RESTAURANT, AND WHEN WILL IT OPEN?
We plan to open at Christmas, and as for the cooking, it is of course going to be Spanish, with special emphasis on Murcian cooking: lots of tapas, rice and fish, and also lots of homemade sausages.
WOULD YOU SAY THAT SPANISH COOKING IS REALLY WELL KNOWN IN AUSTRALIA? WHAT DO AUSTRALIANS THINK ABOUT IT?
They do know about it, but perhaps in too vague a way. You find lots of messing about, lots of aberrations of our most typical dishes. But bit by bit people are beginning to find out what chorizo, jamón, mojama and even churros are. And paella, of course; I have patented my own paella, paella a la Maestre, which although I
shouldn’t say so myself, is one of the best in the whole country.
WHAT ARE IN YOUR OPINION THE CHARACTERISTICS THAT RESTAURANT EQUIPMENT NEED TO
OFFER TOP QUALITY SERVICE?
I would say that the most important thing is for it to last a long time, to be strong, that it can withstand the intensity of the day-today operation of a professional kitchen. The features are also very important, and of
course, the heating power and appearance.
WHY DID YOU DECIDE ON FAGOR INDUSTRIAL WHEN IT CAME TO EQUIPPING YOUR RESTAUARANT?
For several reasons: first it’s a Spanish brand; second it has really impressive features and third, the heating power we talked about before, which in Fagor’s case is very high. What’s more, the monobloc appearance looks really good; I’d say that there’s nothing else like it on the market.
WHAT DO YOU THINK THAT FAGOR INDUSTRIAL OFFERS YOU COMPARED TO THE COMPETITION?
Even here, on the other side of the world, Fagor offers me the support of a trusted brand, with 24 hour service, seven days a week and cover all over Australia. And there are two professionals like Andrew Sinclair and Xavier Poirier in charge who really couldn’t look after me better.
You can see the Fagor Industrial product range at the Sydney Commercial Kitchens website.
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