"When it comes to crafting harmonious combinations, my method involves a deep understanding of flavours and a willingness to take calculated risks. This includes the art of combining ingredients that might not typically be paired together. Pushing the envelope essentially."
Natalie Prhat
The joy of food and flavors is where it all began. I love creating experiences and moments of "aha, that is amazing."
The focus is on carefully crafted menus, using local and seasonal ingredients to offer guests a unique and memorable dining experience, advancing current culinary trends with exceptional creativity and flavour.
The iconic oasis located in Reforma, one of the main avenues of the Mexican capital, remains at the forefront and with the help of Canadian Chef Natalie Prhat, passionate about a healthy lifestyle, they have developed plant-based alternatives for their gastronomic proposals.
Natalie, a chef and plant-based recipe creator, has been exploring plant-based cuisine on an exciting global journey for nearly a decade. Working with Four Seasons in places such as Costa Rica, Anguilla, Orlando, Milan and New Orleans, she has made a significant mark with innovative dishes that not only look and taste good, but also replicate the experience of non-vegan options. The focus is on carefully crafted menus, using local and seasonal ingredients to offer guests a unique and memorable dining experience, advancing current culinary trends with exceptional creativity and flavour.
With this innovation, Four Seasons Hotel Mexico City proves that it remains on trend, offering guests and visitors a gastronomic offer with the best flavours of Mexico.
When it comes to crafting harmonious combinations, my method involves a deep understanding of flavours and a willingness to take calculated risks. This includes the art of combining ingredients that might not typically be paired together. Pushing the envelope essentially.
We are inherently sensory beings, driven by the desire for a holistic dining experience. To begin with, a dish must captivate our visual senses, followed by an exquisite taste. As a committed plant-based enthusiast myself, I also place significant emphasis on the nutritional value of each creation. Interestingly, many of my culinary inspirations come to fruition during my dreams. This is often where I visualize a dish and subsequently bring it to life.
The availability of ingredients varies as I move from place to place, requiring me to adapt and learn new techniques on the spot to accommodate different textures and substitutions. The diverse spice profiles accessible in each location can pose occasional challenges, but I view them as opportunities to demonstrate my experience and ability to thrive under pressure.
Adaptability is crucial in every location. For instance, the products I’ve come to cherish and depend on, they might not always be readily available, pushing me to be creative and seek out alternative choices. Furthermore, each place is characterized by a one-of-a-kind demographic that sets it apart from the next. What flourishes on the menu in New Orleans may not find a home in Milano. My primary objective is to understand the guest profile, the specific locale, and the broader potential for crafting a dish that aligns seamlessly with the brand’s sophistication that I am collaborating with.
Zelo is the new restaurant at Four Seasons Hotel Milano led by Executive Chef Fabrizio Borraccino. In a bright environment designed by renowned architect Patricia Urquiola, the restaurant offers refined Italian cuisine with meticulously selected ingredients.
Always in search of elaborations of his cuisine, which celebrates producers and raw materials, Fabrizio has set out this time to surprise international guests and the Milanese once again, collaborating with a name already known within the magnificent Hotels and Resorts of the Canadian brand: Natalie Prhat.
Chef Borraccino is renowned for his impeccable sourcing of seasonal ingredients, and now he has embarked on a new challenge: creating a gourmet menu centered around plant-based cuisine. To bring this vision to life, he sought the expertise of Chef Natalie Prhat, a Canadian culinary virtuoso.
Natalie Prhat-Plant-based Culinary Chef Consultant
The joy of food and flavors is where it all began. I love creating experiences and moments of “aha, that is amazing.” Passion, vision, experience, and happiness are components of every dish. When you love what you do, it seeps into every creation, and that is my purpose: to simply create delicious moments. Bright, vibrant phytonutrients that inspire you to crave more. As we all recognize the value in consuming more plants, my goal is to help you cherish every step of the journey.