As is often said, “each master has its trick”, that is why each chef confronts his daily services in a different and personal way. Today, through this interview, we’d like to share with you how our chef Alberto Ferruz prepares, lives and enjoys his daily life in BonAmb.



In the 30 minutes before coming to the restaurant you invest the time in…
Well, my day starts at 7 in the morning. First I go for a run and then I feed my daughter breakfast. After that, everything is kitchen. I don’t have thirty minutes of preparation. My service starts at nine in the morning and ends at one at night with short moments dedicated to my daughter, the time in between can be considered a constant service.

What is the first thing you do when you arrive at BonAmb?
Observe the empty restaurant. It gives me a bit of peace before getting into everyday life. And every morning I think about what we can do to make people a little happier.

What kitchen tool do you use the most to prepare the service?
The mind. For me everything starts there before materializing in the kitchen.

How do you like to organize your team?
I love organized disorganizations. A bit of anarchy serves creativity well. Or maybe it’s just because I don’t know how to do it otherwise.

A fixation that you must do before the action…
Clean my kitchen shoes. I don’t like people who wear dirty shoes in a restaurant, it’s a bit of an obsession of mine… hehe.

What does your distribution zone look like?
I don’t have a distribution zone, my kitchen is divided by different courses. But I like the open areas and the fact that the distance between the places where the dishes are created to the place where they leave the kitchen is very short.

A song that you associate with this previous moment…
“Thunderstruck”, by AC/DC.



Explain your action procedure once a command enters…
Well, everything is organized, the command is only a guide. Before receiving a command everything is already arranged to come out correctly, the command is only what hits the start button.

Do you have a lucky charm that you use in all the services?
Red shoelaces and a red bracelet.

How is the connection between kitchen – dining room during the service?
Well, it always has to be fluid and very respectful. If one of the teams is not concentrated one hundred percent of the other suffers, it is a bit like that of a marriage.

What ingredients are not missing by your side at that time?
The concentration and the momentum.

How do you deal with any setbacks that arise during this process?
The things in the services have to be solved in minutes and with logical reasoning, that is important so the client to feel a pleasant experience.

A song that you associate with this moment…
“Du Hast”, by Rammstein.



Describe your sensations right after finishing the service…
It depends on the day but normally after 3 or 4 hours of maximum concentration comes the feeling that you have emptied yourself and you are satisfied.

What is the last thing you do before leaving BonAmb?
I prepare for the next day.

Do you remember any special service? And why?
No, some time ago I learned that services are a bit like football matches, what happens in the game, stays in the game and you have to learn to disconnect or you end up having problems.

In the 30 minutes after you leave the restaurant you invest the time in…
Listening to the radio, read or be with my daughter.

A song that you associate with this post-service moment…
“Standby”, by Extremoduro.