New head chef of Maistra's luxury hotels
Maistra has reinforced the kitchens team of its luxury hotels with Andy Gaskin from Great Britain, who has taken over the position of the head chef at the Monte Mulini and Lone hotels, as well as the newly opened Adriatic boutique hotel in Rovinj. His impressive career began 35 years ago, and he perfected it in numerous restaurants in Asia, Africa, France and Italy. He has cooperated with world-renowned Michelin-starred chefs Michel Rostang and Fulvio Pierangelini, he was a part of teams in Michelin-starred restaurants in Rome (1 star), Monte Carlo and Paris (2 stars) and Bray, Great Britain (3 stars), and has prepared dinner for many famous persons, among them Queen Elizabeth II at CHOGM in Malta.
He describes his cooking style as innovative, light and inspired by the Mediterranean, with the use of seasonal local ingredients. He was inspired by his professor Hubert from the culinary school, who taught him the basics, Marco Pierre White, whose dedication to top quality and perfection he immensely appreciates, and Heston Blumenthal, with his creativity and constant reexamination of all the culinary aspects.
As the chef of Maistra's luxury hotels, Gaskin is responsible for the training of individual teams, quality supervision, and the advancement of culinary ideas. He cooperates closely with the head chefs of the restaurants of the aforementioned hotels: Radovan Blagić (Monte Mulini), Teo Ivanišević (Lone) and Nikola Hrelja (Adriatic). All of them can boast a long-term experience gained in Croatia and abroad.
“With some minor detours, my life has taken me from a big city such as London to the Adriatic coast and the beautiful little town of Rovinj. I’m looking forward to the challenge of further improvement of the culinary offer at Maistra’s hotels. In that regard, I particularly emphasize the use of only the best local ingredients produced by suppliers that I have picked personally in cooperation with Radovan, Teo and Nikola,” says Gaskin, adding that each restaurant will have its own story that will rely on the people standing behind it: chefs, farmers, fishermen… All of this will complement the rich international experience he is bringing with him. When asked what he aims to accomplish with his cooking, Andy replies briefly: “Happy guests, that’s my primary aim.”
Andrew Gaskin has won two silver medals at the ScotHot World Culinary Grand Prix (Cold and Hot Kitchen), while at home, in Sardinia, he has a number of trophies and medals from the days he competed in Salon Culinaires across Europe.
You can find more information about the new chef in the latest issue of the MCM magazine (pages 18-27)