May 10, 2024 • 52 mins
Argentine born, but Ibiza based chef, Sebastian Mazzola is todays guest as he spends his summers working out of a private space close to Dalt Vila.
He used to work under head chef Albert Adria in Barcelona at the now closed 41 and explains, how as a lover of electronic music, he befriended a group of well known DJ´s which got him starting to think about the way they fly all over the world showcasing their music and how that could also be applied to the way he creates food.
Our conversation took place when he was recently in Japan cooking on a tiny island and over the last decade, he has been travelling with his partner, through Cooking in Motion, all over the world.
The interview took place as part of The Xarraca Journal - Issue 4 which launches next week officially and has the theme of human connection which features a mix of fashion, sustainability, technology, regenerative practise, wellness, fiction, poetry, music, art and, of course, the progressive thinking that is so much a part of our island community.
He used to work under head chef Albert Adria in Barcelona at the now closed 41 and explains, how as a lover of electronic music, he befriended a group of well known DJ´s which got him starting to think about the way they fly all over the world showcasing their music and how that could also be applied to the way he creates food.
Our conversation took place when he was recently in Japan cooking on a tiny island and over the last decade, he has been travelling with his partner, through Cooking in Motion, all over the world.
The interview took place as part of The Xarraca Journal - Issue 4 which launches next week officially and has the theme of human connection which features a mix of fashion, sustainability, technology, regenerative practise, wellness, fiction, poetry, music, art and, of course, the progressive thinking that is so much a part of our island community.
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