ethnic gastronomer

Mozambique, Pemba, AT the beach side by the Avani Pemba Beach Hotel & Spa in his kitchen, chef Gaetano Sgroi goes quietly about his business. He is a man obsessed with food and flavours, cooking techniques and culinary innovation. He lives, breathes, eats and sleeps his work; it is his constant companion. He is a perfectionist who, while satisfied that every dish that leaves his kitchen is perfectly created for that moment, for that meal, will nonetheless revisit the ingredients, the techniques. He is happy in this kitchen. Content on this beach side. And the food he creates here reflects this harmony.
Inarguably, he is a chef who has always been ahead of his time pioneering hetnic global cuisines and lounching in to today world with freshnes and elegance.  ‘Simplicity’ is how Gaetano would describe his food, a style of cooking that is simply a way of focusing on the essence of the matter, the quality of the produces and flavours in a frame that fits the food he produces is primarily to be enjoyed; to be experienced with all your senses. As a chef he is both dead serious about and enormously playful with food. This requires a vivid imagination, extensive research. ‘There is a Modernism that goes around the world, but Gaetano fallows only is instinct.
His style proof that he can make seemingly ordinary dishes truly spectacular, Every ingredient is testament to the fact that Gaetano has obsessively studied and experimented with flavour or ingredients has consumed his every waking thought. In keeping respecting locally sourced indigenous ingredients. Is feets are constantly feeling the earth, and his eyes are glowing twards the unknown, always hunting for that extra culinary enarithance or ingredient fargotten from Modernity..