ARTURS ARNICANS

In the culinary field, I like French style for plating and Italian flavours – prevailing

sophistication, exquisite details and pure taste. I try to combine different

textures on the plate and I like to have both – a crunchy element and a gentle

one – such as purée and crisps, as well as a combining element – such as olive

oil. The taste must be both sour and bitter, which catches the desire to try the

dish again. The kitchen is a place of endless creativity, and the food itself for

me is a taste, passion and art.

REMIGIJUS ŽIŽYS AND SNIEGUOLE ŽIŽIENE

We are teamwork and rock and roll. From an early age, when we first met

and started dancing, rock and roll have been everywhere in life, including the

kitchen. The topic of gastro has always been close to us. And at some point,

we decided to create a restaurant emphasizing seasonal dishes and farm

products. In addition, we organize a cheese festival every year. We love rye

bread with goat cheese, beets and herring.

IVANS ŠMIGAREVS

I would describe myself as a lush and calm chef (smiles). But it wasn’t always

so. Earlier, I used to toss around the kitchen shouting right and left, and it was

a huge mistake. At school the chefs are trained in the basics of cooking, but

communication skills would be helpful as well. About 70% of my working time,

I communicate with my team, and if the setting of goals and tasks suffer, then

the food on the guest’s dishes will be just a prop. The main cooking trend that

I have noticed recently is that the whole world has suddenly started losing

tolerance for lactose and gluten, and is giving up meat. However, I remain in

the ranks of those who prefer a quality piece of fish or fresh meat.

SIA “Apus“

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