Chef de Cuisine at Bread Street Kitchen & Bar shares one of his favourite recipes.
Cesar Bartolini, Chef de Cuisine of Gordon Ramsay’s Bread Street Kitchen & Bar at Atlantis, The Palm, has an inspiring resume with more than 15 years of experience working in some of the finest hotels and most challenging restaurants round the world.
Born to a large Argentinian family, Bartolini realised at a very young age that the culinary world was the place for him. Like many professional chefs, his love of food was fostered during his childhood, when he started cooking with his mother for their weekly family gatherings.
He grew up in Buenos Aires where he studied at the Gato Dumas Culinary School. After graduating, Bartolini moved to Ireland for a role as Chef de Partie at Clontarf Castle Hotel and honed his culinary skills across many respected Argentinian and UK kitchens, until joining Gordon Ramsay Holdings at Foxtrot Oscar as Sous Chef in 2008. The following year Bartolini moved to Plane Food at Heathrow Airport, quickly earning the title as Head Chef. During that time the ambitious, hard-working chef also penned a cookbook, “The Food and Cooking of Argentina” which features signature recipes from Argentina and South-America.
In 2015, Bartolini was asked to join Bread Street Kitchen & Bar at Atlantis, The Palm, and prepare the team for the grand opening in October. As Chef de Cuisine, he is currently leading a team of 28. Bartolini drives the daily operations of this dynamic kitchen and keeps pushing the team to continuously strive for perfection by improving the quality and consistency of the food.
Spicy Tuna Tartare
320g Tuna diced
20g Tosa soy
30g Chili garlic paste
15g Sesame oil
2 tbsp roasted sesame seeds (black and white)
20 wonton sheets cut diagonally
½ bunch spring onion finely chopped
4 tbsp sour cream
Mix all ingredients and taste
Leave to rest in fridge for 1 hour
Portion into rings 80gram32
Fry wontons in hot fryer until golden Garnish with sesame seeds and chopped spring onions
Place a quenelle of sour cream on the side and some crispy wontons