Innovative fusion at AT8Plate
Chef Alexandre Torrao and his AT8Plate capture the essence of the McCain Foodservices Solutions’ “Dishruption Challenge” intrinsically. At the heart of the word “disrupt” is an attitude that favours the bold, innovation and charting your own way against the grain. The COVID-19 pandemic with its harsh economic effects on the restaurant industry presented an evolutionary opportunity for chef Alex. His biggest challenge was staying above water with venue rental.
Click here to watch our Dishruption Challenge feature on YouTube.
A creative and calming space.
When Alex established AT8Plate, the idea was to disrupt the industry by showing people that anyone can open up a restaurant with a limited budget. The inspiration was to start thinking outside of the box and to forge a way forward amid the pandemic. Most importantly, it was for Alex to own his business, have his own rules and follow his own beat. His house is a creative, warm and calm space.
“My entire house is designed to resemble a farm and a beach house. We incorporate different styles of cooking in one place – from Asian and fire to the traditional French style of cooking.
The moment the guests arrive, they are completely pampered. There’s a wine bar in the house so the guests can choose what they feel like,” Alex explains.
When opening a traditional restaurant was no longer an option, he followed the Airbnb business model and turned his home into a secret popup restaurant offering an exclusive and personalised dining experience.
Dining happens biweekly every Thursday and Friday night. There is no set menu. That is customised according to what kind of occasion the guests are looking for.
The cuisine, however, plays on the experiential and unique with exciting tastes and flavours that borrow from an eclectic range of influences.
The AT8Plate winning dish is the deconstructed salmon pie.
“We wanted to utilise as many products from the McCain range as possible and adapt the product line to fine-dining and what we do.
We did a combination of broccoli and pea, carrot and beetroot pureés that created a fusion of flavours with the smoked salmon. It’s a dish that we have prepared at one of our dinners and people loved it,” Alex says.
With the prize, Alex plans to reinvest in his home-based restaurant and continue to disrupt the industry with innovative ideas, while inspiring other food entrepreneurs.
Article courtesy of Eat Out Magazine