We sit down with Stefan Gadit, Culinary Director and Executive Chef at Torii and grill him on all things culinary and beyond
Words by Sakshi Dhingra
If your culinary career was a dish, what would be its main ingredient and why?
My culinary career would be like a rich, complex sauce with “passion” as its main ingredient. Passion is the foundation that ties everything together, giving depth and meaning to the work I do. Without passion, a dish—or a career—lacks soul.
Which childhood meal sparked your passion for cooking, and how has it influenced your current style?
The dishes that sparked my passion for cooking were my grandfather’s simple fried eggs in ghee, crusty bread and feta and my mom’s butter chicken. The rich, creamy sauce, perfectly spiced chicken, and that unmistakable umami flavour created a sense of comfort and indulgence. This experience taught me the power of layering flavours and the importance of achieving that elusive umami. It has greatly influenced my current style, inspiring me to craft dishes that are rich in depth, complexity, and the kind of umami that lingers long after the meal is over.
If you could cook alongside any historical figure, who would it be and what would you prepare together?
I would love to cook alongside Chef Ferran Adrià, the visionary behind molecular gastronomy. His pioneering approach to deconstructing and reimagining food has profoundly shaped modern fine dining. Together, we would create a boundary-pushing tasting menu, blending science with artistry to challenge perceptions of flavour and texture. It would be a collaboration where innovation and creativity take the center stage.
How do you balance respecting traditional recipes with your drive for innovation?
Balancing tradition with innovation is like walking a tightrope. I respect traditional recipes for their time-tested techniques and flavours, but I also see them as a foundation upon which new ideas can be built. By understanding the essence of a traditional dish, I can experiment and innovate without losing its soul.
What’s the most surprising ingredient you’ve discovered during your travels, and how have you incorporated it into your cooking?
One of the most surprising ingredients I’ve discovered is Yuzu kosho, a Japanese condiment made from yuzu citrus zest and chili peppers. Its unique blend of citrusy brightness and spicy heat has been a game-changer in my kitchen. I’ve used it to add a vibrant, zesty kick to everything from seafood dishes to dressings, enhancing flavours and introducing an exciting element of umami to my creations.
If you could design a menu to foster world peace, what dishes would you include and why?
A menu for world peace would start with a communal bread, symbolizing unity and shared sustenance. Next, a series of small plates representing different cultures, from sushi to tagine, to showcase the beauty of diversity. The final course would be a dessert that blends elements from around the world, like a chocolate fondant with matcha and cardamom, symbolizing harmony.
How has your perspective on food waste evolved throughout your career, and what creative solutions have you implemented in your kitchen?
Over the years, I have become increasingly aware of the environmental and ethical implications of food waste. I’ve implemented practices like nose-to-tail cooking, fermenting excess produce, and creating daily specials that utilize ingredients that might otherwise go to waste. It’s not just about reducing waste; it’s about creating new opportunities for flavour and creativity.
