“Michelin stars or being No 1 is only the beginning, not the end.”

Passion, pride and persistence are key to Spanish-Italian chef, Mauro Colagreco’s cooking and success.

- ADITI PAI

Chef Mauro Colagreco un-abashedly confesses that he cried tears of joy when his restaurant Mirazur received his three Michelin stars and in 2019 the numero uno spot at the World’s 50 Best Restaurants list in 2019. But the celebrated chef of Spanish-Italian lineage does not cook for critical acclaim. “The joy of cooking is most important. I started cooking out of passion. The power of both these awards is very strong and is great for my business but not for my ego,” he says, his eyes twinkling, as he talks about his passion for cooking and how he began. He grew up in Argentina and studied literature before discovering that his real joy lay somewhere else—in food. He smiles generously as young chefs at the St Regis hotel gush over his achievements and his status as the uncrowned king of the culinary universe—as the world’s best chef. After a three-year-long pursuit, Colagreco arrived in India for a short visit to Mumbai’s St Regis hotel shortly before lockdown, to recreate his signature dining experience as part of the Masters of Marriott programme that brings chefs from the world over to engage with local chefs and exchange ideas.