2. Israel de Freitas was born in a place called Barra Velha, a
coastal small town belongings to the state of Santa Catarina
in South Brazil.
Growing up near the sea and in a tropical country gives
Israel the opportunity to enjoy fresh and colorful food,
which would refine his sense of taste, diversity and creativity
to his career as a Chef de cuisine.
Gathering of the some of remarkable chefs in Europe, including Quique
Dacosta. Pure White restaurant, 2014
3. Israel de Freitas at Tjuvholmen Sjmagasin, Oslo. 2013
In 1991 he entered to a secondary school at the
Agronomy intern college, which belongs to the Federal
University of Santa Catarina. In this period Israel participate in
various project such as cattle farming, breeding, veterinary
care, manufacturing of milk products, horticulture and
butchery.
4. Before start his journey inside
this infinite world of flavors, Israel
spends few years giving piano
lessons and playing in a Garage band
with some of his friends and his
brother-in-law, till he decides to
move to Lisbon. Besides his passion
for good food and enjoying cooking
for his friends and family, the idea
of becoming a Chef was far way of
his thoughts. But really close to
happen.
Israel de Freitas and his
mentor Cristiano Rienzner
In 2001 he arrives in
Lisbon. Excited about the
freshness of the Portuguese
cuisine, Israel puts his piano a
part and starts to work as a
waiter. Soon he would
discover that his real passion
was in the other side of the
“pass”. In 2002 Israel steps
inside the Kitchen. It was love
at the first sight. From there
on, he dedicates his time
learning, researching and
improving his knowledge and
technics in order to create
new flavors experiences.
His passion knows no frontiers. After moving from one
place to another seeking for something new Israel decide to
go abroad and discover the world. In 2011 he moves to
Hamburg, Germany where learn a lot about German culture
and cuisine. After one and half year, he went to live in Oslo,
Norway where he would meet his mentor Cristiano Rienzner.
As a chef of the cold section at Tjuvholmen Sjømagasin
restaurant, Israel starts to get a taste of molecular cuisine,
which now he uses to complement his ideas for new dishes.
Later on, Cristiano Rienzner invited him to move back to
Germany, but this time in Cologne, to start a new project. Both
worked together to open Pure White Food concept, which
happen to be the best restaurant in northwest Germany.
5. Israel's skills go beyond the western cuisine. His passion
for Asian cuisine, with the japanese on top of the list, Israel
works hard, researching, learning and improve his knowledge
in this area. Kaiseki cuisine is his favorite, which respects
nature and his wonders. Serving in small portions and with an
incredible presentation, Kaiseki cuisine is not just about food
but also a path to understanding purity.
It all seams perfect, but Israel is still hungry for more in
his career and he is here prepared and looking forward for a
new challenge . . .
That´s what we call the perfect steak
6. Herring
With pearl onions poached in Porto wine, crunchy olive bread, crystallized
raspberries, coriander air, salsa verde, black balsamic reduction and pine
nuts
7. Kyoto Scallops
The freshness of shellfish is its best
future. And for that we don´t need
to do much.
A kombu seaweed salad marinated
with sesame oil and soy sauce,
edamame and wild herbs. A simple
pleasure!
A special fish fumet
Hiding a delicious halibut
smoothed by a citrus air
8. Gamba Roja or Carabineros
Its intense flavor and juicy meat is an inspiration. With marinated daikon
rolls, mango gel, Miyeok mayonnaise and a melon sorbet. The taste of its
insides is so powerful that makes this dish an explosion of happiness.
Turbut
The meat is so pure and delicate,
as it grows in cold water of the
North pacific, I decided to bring
this dish to a more tropical area
giving it a touch of Asia with Bok
choy, baby octopus, and a strong
flavored fish veloute.
9. Tuna Fish
This is another example of purity. For this softly grilled tuna fish, less
your touch the better. So in this case I just played with some strawberry
sweet chili, raspberry and eucalyptus air.
10. Care for some sweet?
Wagyu beef.
Baby vegetables marinated with Vietnamese chicken stock and
slow cooked in sous-vide. If you enjoy drinking a good portly
red wine, that is right moment to order it.
11. Scallops sashimi whit
cherry gel, olive oil
crumble, and a huge
coral made from
chocolate and
raspberry powder.
Octopus encapsulated in Lychee sphere
