My Taste with Claudio Cardoso

my taste with Claudio Cardoso

Claudio Cardoso

Bibendum partnered up with Jazz FM and Square Meal to launch a monthly series of conversations with restaurateurs and chefs. In this episode of mytaste, Ben McCormack catches up with Claudio Cardoso, executive chef of Sushisamba and tastes the delicious Tenzan Yuzushu sake. 

Upholding the motto, "challenge everything", Claudio has been constantly refined his craft with a boldness and dedication which can be seen in his dishes.  At Sushisamba he draws from his knowledge of international cuisines and unique ingredients. Claudio's interpretation of the brand's cuisine shines in inventive dishes such as Sea Bass Tempura, Picanha Tataki or Salmon and Foie Gras Ceviche.  In addition to being a top chef, he’s really passionate about sake and regularly teaches Sake 101 courses as part of his role in Sushisamba.  In this episode, Ben and Claudio taste the yuzu flavoured sake from Tenzan Sake Brewing Co. which wakes up their taste buds in a manner they hadn’t expected! 

Listen to the full interview:

Other Notable industry figures who have joined us to chat about their favourite restaurants are: Thomasina Miers, co-founder of Wahaca; Dan Doherty, executive chef at Duck and Waffle and Sam and Eddie Hart, owners of Fino, Barrafina and Quo Vadis.
20th October 2015

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