Chef Esteban Busa at Keystone Restaurant marries gourmet dining with wellness, focusing on sustainability and health-conscious choices in a casual yet refined bistro setting.
WHAT ARE SOME OF THE CURRENT TRENDS IN THE FOOD AND BEVERAGE INDUSTRY?
The biggest trends at the moment are alternative diets and the need to cater to them, a return to the concept of ‘less is more’, and the inclusion of more health-conscious clients.
HOW WOULD YOU DESCRIBE YOUR RESTAURANT, KEYSTONE?
Keystone is fundamentally a bistro where the environment promotes casual dining in the décor, atmosphere, and expectations. Where we refine our offering is in the food we serve, the wine we offer, and the service you receive.
WHAT MAKES YOUR RESTAURANT, KEYSTONE, UNIQUE?
The Keystone experience is what makes the restaurant unique. From our signature martini, which is presented by our experienced bartender, to the menu recommendations offered by our chef, to the wine suggestions brought to you by our in-house sommelier, these make you feel special and valued. Also, our food is really good.
WHAT IS YOUR FAVOURITE DISH TO MAKE?
Our signature Wagyu fillet is my favourite to prepare and serve.
WHAT IS THE PRIMARY MISTAKE PEOPLE MAKE WHEN CATERING FOR CONFERENCING?
Overfilling dishes, rather prepare small quantities and replenish regularly.
HOW CAN YOU PRESENT ‘PLAIN’ FOOD TO MAKE IT LOOK MORE APPEALING TO DELEGATES?
Plain food is a misnomer in most respects; presentation is all about clean lines and height. With correct preparation, the simplest food can be presented in a five-star manner.
WHAT IS YOUR FAVOURITE KITCHEN EQUIPMENT OR GADGET?
My chef’s knife.
WHAT IS ONE INGREDIENT YOU CANNOT COOK WITHOUT?
Garlic.
WHAT IS THE PROUDEST MOMENT IN YOUR CAREER AS A CHEF?
When my family came and ate at the first real restaurant I worked in and enjoyed the food.
WHAT ARE YOUR FAVOURITE FOODS TO COOK WITH?
The list is endless, really, but for me it’s all about the quality of the ingredient that makes it my favourite.
WHAT DO YOU THINK IS THE MOST CHALLENGING INGREDIENT TO WORK WITH?
Eggs and raw artichokes; those two will keep you up at night.
WHO IN THE FOOD WORLD DO YOU MOST ADMIRE?
I’ve had the privilege of working with many talented chefs who have influenced my cuisine, but the two celebrity chefs whom I have great respect for are Chef Raymond Blanc and Chef Marco Pierre White.
WHAT IS YOUR FAVOURITE FOOD AND WHY?
French and Italian food. For French food, it’s the elegance and refinement that it has, and for Italian food, it’s the ingredients it uses and the rustic quality of its provincial offerings.
ARE THERE ANY FOODS YOU JUST DON’T LIKE?
Seafood, for the most part.
WHAT IS YOUR FAVOURITE FOOD MEMORY?
When I made my first perfect hollandaise sauce.
