His charisma, versatility and humility when preparing his dishes made Alexander Rojas one of the best participants in a Panamanian cuisine reality show. His accent leaves no doubt about his roots from Chiriqui, but his recipes reveal an influence from Bocas del Toro when seasoning some of his creations.
Chef Rojas is an example of tenacity and perseverance in his professional role. He studied at the Cordon Bleu at Lima, Peru. He did internships in Spain and France, later he worked in Panama City with Chef Fabien Migny, with whom he reinforced his knowledge of French food and pastries.
He is recognized in the local gastronomy for his fifteen years of experience as Executive Chef at Islas Secas in the Gulf of Chiriqui, where many tourists who know good cuisine from around the world arrive. With more than 20 years in gastronomy, Rojas confesses that he always saw himself practicing this profession. And if he were born again, he would not hesitate to repeat this experience again.
New Horizons
Currently, ChefRojas has opened his own restaurant in Boquete, to give personal touches to his dishes with purely local flavors. Returning to his homeland inspired him to baptize his business as Raices (Roots) but in the “ngäbe” language, so a table should be reserved at “Ngädri” his new culinary proposal.
Among the advantages of working in Boquete is obtaining freshly harvested agricultural products and being able to talk directly with the farmers to create a greater human and more personal bond. Regarding his opinion of how local gastronomy is at an international level, he considers that Panama is at an emerging point. It places the country among the best in Latin America, and considers that Panama would be among the top ten in terms of emerging cuisine.
Gastronomic Legacy
When asked about what legacy he wants to leave in Panamanian cuisine, the chef from Chiriqui replied that it is something he has not thought about, because the time and the base that he will create in his work will be what will best define him in the future. At the moment, his profession is a tool to help the country feel proud, giving foreign diners the opportunity of a pleasant culinary experience so they can better understand our roots, and also have Panamanians feel nostalgia and pride.
Influences and Preferences
As far as the business is concerned, he is an admirer of the work of local colleagues such as Jorge Jurado, Cuquita and Charlie Collins who always strive to highlight the Panamanian culture in their recipes. Inquiring about what his favorite recipes are, for him all his Menu is good. He added that among the most desired dishes by his clientele are: “The Caramelized Octopus Half Moon of Pumpkin with Coffee Mayonnaise”, “Carimañola stuffed with Smoked Vegan Cheese”, “Yucca Gnocchi”, “Tacos del Huerto” , “Bróccoli-Cauliflower in Curry and Coconut Sauce”, the latter very popular among vegans.
As you can imagine, this last answer was a barrer for us to write it, than it was for Chef Alexander Rojas to answer it. The taste of the best agricultural products of the country prepared by the masterful hands of Chef Alexander Rojas await each Visitor, to serve them in one of the most touristic and visited destinations in Panama, such as Boquete in the province of Chiriqui.
Photos courtesy: Chef Alexander Rojas
