The love for Panamanian food is one of the driving forces that gives the most strength to the gastronomic industry in the country. This deep feeling is what drives the most talented chefs to elevate the culinary experience offered to each diner. This is the reason why the Flavors segment has invited a chef who has won multiple international awards, including being the owner of the 25th best restaurant in Latin America: La Cantina del Tigre. Chef Fulvio Miranda is so passionate about cooking that he left his studies in mathematics and science to pursue cooking and open his first restaurant in David Chiriquí at the young age of 21. This Chiricano of great drive and creativity shares with The Visitor – El Visitante his experience in gastronomy and how he has been growing within tourism.
How has the evolution of Panamanian gastronomy influenced the development of the restaurant you run?
“Development of gastronomy inspires more people, it makes you want to do things better, having more restaurants comes with the development of gastronomy, having more restaurants doing things well, you boost that feeling of camaraderie. I mean, it’s not that your restaurant has to be better than the one next door, but if we all think about the common good, we make Panamanian food delicious. So, the development of gastronomy helps psychologically each of us who dedicate ourselves to it. So I think the “the conceptualization of Panamanian food is very clear to all representatives of this union.”
How are the international recognitions you have received helping to strengthen the Panamanian gastronomic industry?
“These recognitions are for Panama. Being a force in gastronomic tourism, it is a force for the Panamanian economy. I give you an example. Now with the Copa Airlines Stopover program, we receive a much greater number of tourists who come not only for the gastronomy, but the gastronomy is one of the things that they want to do. That is why it makes them go to San Blas, to the canal, even to the restaurant that represents Panamanian street cuisine.”
Why is it so important that gastronomy becomes a real tourist experience?
“Look, gastronomy is something that really speaks about the culture of a country. By eating something in a country other than your own, you are directly getting to know the culture of that place. You are getting to know how they eat at home, the agriculture, what that country plants, talks about what we do every day. So, by offering good gastronomy, we not only talk about how successful the gastronomy business can be, but how successful each of us Panamanians are in our homes, how good we eat and that is reflected in each cook’s inspiration.”
What do you think we need to be a gastronomic destination?
“Well, I’m going to give you a very personal answer. I believe that in the Cinta Costera you can walk and get to know part of the city, due to the lack of sidewalks in the city. I think that if tourists walk throughout this place before going at the restaurant you can create an experience where you can learn about what the country eats, how it is eaten and how the people are proud of their gastronomy. I think that education must also be included. We must educate people, hold workshops with young people, empower them, having them realize that gastronomy is a vehicle of change for the community. More than anything it is education and dedication.”
