In order for Panamanian gastronomy to be recognized throughout the world, it must expand beyond its borders. This allows people in any country to experience what Panama is like from a distance, trying our flavors and textures. For this reason, our guest in the Flavors segment is one of the most renowned Chefs in the country for the creation of his restaurant “Fonda Lo Que Hay”, and who was recently named Chef of the Year by the Eater Awards in Los Angeles, California, thanks to the opening of “Si! Mon” in this American city. Chef Jose Olmedo Carles is proof that Panamanian gastronomy is going through a great moment and he shares with The Visitor – El Visitante his feelings about the culinary experience in our country.
What does Panamanian cuisine have that most food from other countries don’t have? What makes us unique?
“The natural fusion that we are as a country is reflected in our gastronomy. In Panama you can call Panamanian cuisine dishes with Chinese, Afro-Antillean, European, North American, Hindu, indigenous origins and more. And the most interesting thing is that, even being a very small country, we have specific gastronomic regions. In Colon you will not eat the same as in Cocle or in Panama City. Our cultural mix is so particular that there are almost no rules about what we can call Panamanian or not and that makes us unique”.
What is the key to your gastronomic proposal to achieve success with diners in the restaurant you run in Casco Antiguo?
“The key is a combination of several things:
First and most importantly, we have an incredible team of people who give their all every day and who over time have become just as important as me in what we do. Our team is our greatest asset and we do everything we can to make them feel that way.
Second, we work very hard to create an experience that, on one hand, is very different from any other gastronomic proposal (in Panama and abroad), but that in one way or another is accessible and familiar.
And third, we are obsessed with what we do. We are our biggest critics and we always tell ourselves that we are not yet at the level we know we can reach. That keeps us motivated and wanting more”.
Now that you’ve opened a restaurant in Los Angeles, specifically in the trendy area of Venice Beach, what differences are there between diners in this region and those in Panama, and what are the similarities?
“Los Angeles and Panama have a lot in common and a lot in which they are different. Both are an immense melting pot of races and cultures and that is why seeking to try different things is very common.
I think the only notable differences from, at least, my point of view is that people are very connected to the issue of farmers markets and seasonal products and for that reason they are willing to pay more if they know that something is of high quality. They like to eat what is good at the peak of the season and not always, but many times, if they know that a product’s season has passed, they prefer not to order it”.
How can your achievements in gastronomy help this industry finally become a tourism product in Panama that attracts diners from all over?
“In my opinion, the product that can attract foreign diners already exists. In Panama you can take people from anywhere in the world to eat and, if you know where to take them, they will leave impressed. The missing part is that we all need to believe it “That’s how it is”. There are many incredible places that don’t get the press and attention they deserve”.
The interior of the country has excellent culinary proposals. Which region has the greatest potential to become a real culinary destination and why?
“Bocas del Toro and Chiriqui, are both places where there are already high-level proposals and both are currently receiving many tourists. Same as my answer to the previous question, I think it is more an issue of communication, support and promotion”.
Photos courtesy: Chef Jose Olmedo Carles