Pablo Fermoselle: The Altruist
Updated: Mar 6, 2022
Curo' | Milan
Fresh in from Valencia, Spain, they call him “Pablo Diablo...”
You’ve never met a chef with such pure joy. Pablo’s impressive resume already includes the hotel Shangri-La in Paris and the restaurant of Alejandro del Toro in Valencia. A perfectionist with an altruistic heart, you get the feeling that no matter what he would’ve decided to do, he would’ve been excellent at it. Each element of the dish feels like couture.
You can see how much has gone into the custom design of each ingredient, like the poached baby tomatoes that look like rubies that he gently glides onto the oysters, finishing with a splash of tangy Bloody Mary. Being in the kitchen with this guy, you also see that he is relentless. He's never tired of making beautiful things, and at 29 years old, he has found what he loves and has dedicated himself fully to it. It is impossible not be carried away by Chef Fermoselle’s passion. Where there is “Pablo Diablo”, there is where you should be too.
CGC: Where are you from? How did you get to Curo'?
PF: I’m from Valencia, Spain and got to Curo' kind of by chance but I really liked it here and decided to stay.
CGC: What’s your favorite flavor, tone or texture in the kitchen?
PF: Citrus fruit is something I really like to use because it’s reminiscent of the mediterranean. I love all citrus but in the end it depends on what you’re creating and what you want the final effect to be for the dish. A texture I really like would be pesce azzurro also called “oily fish”, like anchovies, mackerel, and sardines.
CGC: How would you describe your cooking style?
PF: My style is really flavorful, really natural, improvised, and with love. When I say that my style is flavorful it means that it reminds you of something, you feel it in the dish, you taste a ton of different flavors, and can distinguish every one. So like music? …yeah.
CGC: What’s the weirdest thing in your kitchen?
PF: I don’t know, pizza Pan Carre'?!
CGC: How did you become a chef?
PF: I started working in a kitchen at 17 and just never stopped, so you could say I became a chef by working a lot, working hard, tons of hours in the kitchen. It was just a mistake I ended up here but it ended up being my life.
CGC: Your life and your passion, no?
PF: So much.
CGC: When you want to make something simple, quick, and good, what do you make?
PF: The same thing I’ve been making all my life, the easiest thing to do and the first thing I learned how to make: scrambled eggs with sausage. I think it’s the easiest and the most delicious thing you can make at home.
CGC: Who is your role model in life?
PF: Lot’s of people, but probably the number one would’ve been my grandfather, Mañuel. Although my passion for the kitchen was inspired by Alejandro del Toro. He could be called the godfather of the kitchen. He’s from my city and through him I became crazy for this world. I was also able to work for one of Spain's most renowned chefs, Martin Berasategui In a town near San Sebastian in Spain before I went to work for the amazing Giuseppe Ricchebuono, the first time I was in Italy. From there I also had the pleasure of working for Philippe Labbe at the Shangri-La Hotel in Paris.
CGC: What is something people should know about you?
PF: That I’m crazy about cooking and that I’m a good friend.
CGC: Where in the world is the best place to eat?
PF: My grandmother’s house! Your grandmother is forever your grandmother, like your mom!
CGC: What kind of music do you like? What do you listen to when you’re working in the kitchen?
PF: The sound of pots and pans…
CGC: What do you like to do in your spare time?
PF: In my little spare time? I like a good glass of wine and to not cook at home!
CGC: When you think about your childhood, what dish comes to mind?
PF: Snails that my grandmother made with tomatoes, spanish chorizo, bay leaf and all of the aromatic herbs. It was a crazy mix of flavors that I still have clearly in my mind.
CGC: What is a cool new global food trend you’ve noticed?
PF: I don’t really pay attention, I know what I like, how I want to do it, and with whom.
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