Chef Patrick Wojt
Chef At Home In Ubud
My love affair with food started way back in 2004, whipping up dishes in Scotland. Those early days were a whirlwind of learning and experimentation, and it wasn't long before I found myself drawn to the diverse culinary scene. I landed gigs at some incredible restaurants like Di Maggio's chain in Glasgow ,Sizzlers Steakhouse in the same city and Wiki Woo in Ibiza. From the rich, layered sauces of Italian kitchens to the vibrant spice blends of Indian cuisine, each experience broadened my understanding and appreciation of flavor. But for me, food has always been more than just a symphony of tastes on the tongue.
Over the past decade, a parallel passion has emerged – the connection between food and well-being. Intrigued by this powerful link, I embarked on a journey of exploration, devouring everything I could about ancient practices like Ayurveda, Jamu, Traditional Chinese Medicine, and Naturopathy. These fascinating disciplines opened my eyes to the concept of "functional cuisine," where food nourishes not just the body, but also the spirit. Now, when I create menus, it's not just about crafting delicious dishes. It's about harnessing the power of ingredients to promote gut health, improve energy levels, and create a sense of overall well-being. It's about using my culinary skills to tell a story – a story of flavor, tradition, and the incredible connection between what we eat and how we feel.
More about me
For me, cooking is...
Cooking it's a ritual , cook your food with a feeling , add touch of love , sprinkle it with salt, splash with chili sauce so it's well balanced.
I learned to cook at...
I began my culinary journey in Scotland in 2004, training under graduates of Glasgow Caledonian University's Food Technology.
A cooking secret...
Rare herbs and long-lost techniques hold the key to unlocking a symphony of forgotten tastes.
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