Hailing from the wilds of Patagonia Deigeo Jacquet is an acomplished and exciting chef! Having worked with some of the worlds best he is now on a mission to bring authentic Argentinian cuisine to London in a casual, fun setting. His two restaurants Casa Malevo and Zoilo in London have been widely praised by punters and critics alike. You can find Diego on twitter @Diego_Jacquet. We caught up with Diego for a quick chat, enjoy!
How did you get involved with your upcoming charity mission?
I found out that my good friend Ben Mulock was doing the ride to Paris & true to be told I always wanted to do it, so it was an easy decision, specially if we can help awesome charities like Leukemia Care that do some much with so little
What will you be eating and doing in preparation for your big ride?
My humble plan to tackle this down is to cycle to my restaurants everyday (25km both ways) + 50 to 100km training on Richmond Park every Saturday & Sunday; I will do a long 150km ride couple of weeks before departure as well. My diet is currently plenty of fresh fruit & vegetables juices, plus plenty of grilled chicken, veggies & pasta bowls before the weekend training… but the real challenge is to eat well & not in a rush, like have a proper breakfast with granola, orange juice, etc and then healthy & nutricious lunch & dinner
You’ve travelled around! What do you consider the most defining moment in your cooking journey so far?
Hong Kong back in 2008, I was doing Mediterranean flavours & it was there that I decided to dedicate myself entirely to develop a truthful COCINA ARGENTINA… risky move as well..
How do you define your style at Zoilo and what’s the difference compared to Casamalevo? What do you consider your most Argentinian tasting dish and why?
My aim with CASA MALEVO is to be the best Argentine Restaurant in London and a classic for meat lovers! ZOILO is whole different ball game, since his menu is base in sharing dishes & you will find products & dishes you wouldn’t exactly relate to Argentine, more like a journey, we certainly have more freedom at ZOILO. Our most Argentine dish is without a doubt our Asado at ZOILO, packs of flavour on a medium rare flank charred on the outside & tenderly beautiful in the inside!
You’ve worked with some notorious Chefs in your time. Who’s left the biggest impression?
Having worked with Ferran Adria at EL BULLI back in 1998 changed me as a whole professionally but I have to say that Nils Noren (who was the Head Chef in AQUAVIT in NYC back in 2001) clearly is my biggest influence not only as a chef but as a person within the restaurant business.
What are your cooking plans for the future? Anyone you’d really like to work with?
I’m opening in Singapore in August this year & it is really exciting!!! I would love to spend few days cooking with Michel Brass
What was the Last restaurant you ate at that you really enjoyed? Where? What? Why?
Unfortunately I don’t go out as much as I would like but last September we went to St John Chinatown and it was absurdly good, all simply but powerful flavours .. Perfect cooking, simple as that!
Favourite local restaurant and meal?
I do love The Ship in Wandsworth, you can’t beat a good Sunday burger with friends & family!
Best piece of advice that you’d give someone wanting to be a chef?
You need to really love this profession, you need to be honest and know that it is not only a job but a lifestyle!
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