Chef Juliana Katherine Barrera Leyva, 28, talks about the ingredient that saves every meal, the unique food concept at the 5* Falkensteiner Hotel Kronplatz, which dish she could eat every day for the rest of her life, why the Falkensteiner Hotel Kronplatz is a gourmet temple and much more…
Her curriculum vitae reads like the travel diary of an adventurer. At the age of 18, she said goodbye to her native Colombia and made stops in Peru, Colorado, New York, Sweden, was first at the Falkensteiner Hotel & Spa Jesolo, and since October 1 of last year she has made the show kitchen at the Falkensteiner Hotel Kronplatz her culinary stage – together with her wonderful team.
“I love always being on the move, never staying too long in one and the same place, and being open to new things. This is the seed for my creativity in the kitchen and has also opened many doors for me so far.”
SALT – THE MITCH BUCHANNON OF SPICES
Laughing heartily, Juliana wants to encourage all those who think they can’t cook “It really is possible for anyone and everyone to become a Kitchenqueen or Kitchenking – when in doubt, salt helps, it’s a lifesaver. It solves so many problems in the kitchen, I don’t know what I’d do without it!
At Kronplatz, we work with high-quality spices and salt plays a role here, too. “A smoked or floral version of the white gold adds that special twist and creates a unique flavor explosion, such as in our beef tartare.”
Originally, Juliana wanted to become a pâtissière, as she recounts with a grin – but it soon became apparent that appetizers and main courses had leased her passion, and besides, “When it comes to desserts, nothing can be saved with salt!” she laughs.
“THE KITCHEN IS OUR STAGE AND OUR GUESTS ARE THE AUDIENCE.”
At the 5* Falkensteiner Hotel Kronplatz, one culinary highlight follows another – the 7 Summit Restaurant is THE Eldorado for foodies! A delicious aperitif, antipasti in sharing style, and off you go on a culinary journey around the world! This revolves around the seven highest peaks in the world – as the name of the restaurant reveals.
“Currently, our guests love the Japanese-inspired dishes, so we’re always trying to create new ones and incorporate them into the menu.” Juliana first came into contact with Asian cuisine in New York and was able to take a lot of inspiration from that time.
5 CRISP FINAL QUESTIONS FOR JULIANA, 28, HEAD CHEF AT THE 5* FALKENSTEINER HOTEL KRONPLATZ:
1) What ingredients should everyone have at home to be able to conjure up something good?
You always win with pasta! A good quality oil, good salt 😉, rosemary, basil, and cheese!
2) If you could only eat one dish for the rest of your life, what would it be?
In Colombia there is a hearty soup – Ajiaco, it is soo good. We also served it for New Year’s Eve and it was loved by our guests.
3) What should you definitely not miss at the Falkensteiner Hotel Kronplatz?
The breakfast! You’re there for 4-5 days and still haven’t tasted your way through the entire menu – it’s an absolute highlight!
4) What do you always have at home?
Bread and cheese – always go, as well as pasta 😉 .
5) What dish presented you with a challenge?
Before I came to Italy, it was risotto that made me despair, but now I can do it and it’s really easy!
