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Vegetables salad with sardines and salmons eggs [Photo provided to China Daily]
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He has been visiting the country's leading hotels as a guest chef for the past few years and noticed that the Chinese had developed a passion for Spanish food.
Now, Puerta 20 is going to be a special kitchen where he can practice and promote his ideology of gastrobotany, as well as serve authentic Spanish food.
Speaking about his food philosophy, the chef says: "I'm not a vegetarian, and 'gastrobotany' is not about going vegetarian.
"I just extend the use of vegetables in the kitchen to all edible plants, and make them the soul of a dish, instead of meat and fish."
De la Calle says he uses oils, meat, fish and non-vegetarian ingredients just as other chefs do, the only difference being is that they are dressings for vegetables and plants, and not the other way around.
Also, he says that he uses different spices profusely, but he uses only a tiny amount of each because the role of the spices is to bring out or enhance the original flavors of the ingredients in a dish not to cover them.
Despite his appointment, De la Calle will continue to be based in Spain, but as executive chef of Puerta 20, he will teach the culinary team at the restaurant to practice and promote gastrobotany, and will cook at the restaurant from time to time.
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