Setting A Vision

Carlos Montobbio, head chef of Esquina tapas bar, continues to elevate Spanish cuisine in Singapore with consistency and inventiveness.

- Amy Van

Carlos Montobbio, Esquina’s 29-yearold head chef, has had solid culinary training, judging by the consistent meals he turns out in the open kitchen. This boyish talent from Barcelona, Spain, arrived on our shores about four years ago. At the time, he was tasked to dream up tapas with a contemporary spin, to match the flashy handcrafted cocktails at Anti:dote, then Fairmont’s newly launched bar.

After his stint at Fairmont, the chef took over the kitchen of Esquina in 2015. Originally a co-venture between hotelier-restaurateur Loh Lik Peng and UK’s chef Jason Atherton, Esquina had already made a name for itself with its small plates Mediterranean menu by former head chef Andrew Walsh. “When I took over Esquina (which is still owned by Loh), it was already a very successful restaurant, so I knew that expectations would be high but, at the same time, it was a good chance for me to refresh it,” he shares. Concept-wise, he wanted to serve Spanish and Catalan cuisine, both of which he enjoys eating. He wanted to prepare food with respect and precision, and present his dishes in a casual and friendly manner.