The success of an industry like gastronomy depends on the legacy left behind and the incorporation of new talents who Introduces new dynamics and flavors. A good example is Chef Amir Mendoza, our guest in Flavors segment, who began cooking at a young age, motivated by his family, and whose journey has led him to lead several culinary projects in Panama City. His passion for elevating excellence in every culinary project led him to worked with renowned Peruvian chef Diego Muñoz and his current mentor, Chef Mario Castrellon, with whom he has gained new knowledge and experience in the most important restaurants in the region. Our guest is currently chef of the famous Atope Panama restaurant and dedicates an interview to The Visitor- El Visitante to share his knowledge and thoughts on tourism and gastronomy in Panama.
The restaurant you lead is a fusion of Spanish cuisine with Panamanian flavors. How important is it to showcase the cultural mix to local and foreign visitors?
“For us chefs, showing our identity and our culture through what we do is, I think, what moves us most. Panama is a transit country, and we’ve had the good fortune to adopt and make our own all of the cultures that have coexisted with us over time, and this is naturally reflected in what we do. We’re fortunate to have an incredible pantry, which we use in a creative and super-responsible way. Then, in the restaurant, we guide each of our guests, whether national or foreign, through an unforgettable experience. Above all, we’re proud to be able to showcase, through a dish, that rich multicultural heritage, full of flavor that, little by little, is making more people look to Panama as an important gastronomic destination in the region”.
What are we doing well in Panamanian gastronomy, and what do we need to do to make our food an international destination?
“I think things are going very well. There’s a generation of Panamanian chefs who have begun to speak out, have begun to build ties with local producers, and have begun to celebrate our culture. But even more importantly, people have begun to talk about Panama through food. All of this has led to people outside our borders saying, “Something is happening in Panama”. Then there’s another generation of very talented young chefs who are working every day to ensure this legacy continues to grow and to promote Panama as a consolidated gastronomic destination in the region. The key is to remain united as an industry, and for us all, to have the common goal of ensuring our country continues to be talked about abroad”.
Gastronomy is the most comprehensive tourism product in Panama. How would you take advantage of this to create an unforgettable culinary experience for tourists?
“If there’s one thing I’m sure of, it’s that Panamanian food is delicious. Each province has its own identity, and that’s what makes us different. I think it would be great to empower communities, giving them the tools they need to believe in, what they have, make it feel like their own, and understanding that, ultimately, gastronomy is a vehicle for guests to experience an unforgettable experience during their stay in Panama”.
What’s it like to be the head chef of one of the Maito Group’s restaurants, and what does your restaurant contribute to the conglomerate?
“I think it comes with a responsibility to be a leader within one of the most important restaurant groups in the country. The truth is, we have fun every day, but we also focus on training chefs so that tomorrow they can continue to transmit all that passion and information to young people interested in continuing our cultural legacy”.
What place outside of Panama do you think have the potential to become a gastronomic destination for tourism?
“I think Chiriqui in general is a province with a lot of potential. Much of the products we work with come from there. You can get very good seafood, there’s a lot of livestock farming, Geisha coffee production, and in general, it has an incredible pantry that gives you the opportunity to do some pretty interesting things”.
Photos courtesy: Chef Amir Mendoza
