Villa Azur has announced the appointment of its new Corporate Executive Chef, Chef Vincent Catala. With over 20 years of culinary expertise, creativity, passion, and dedication to his craft, Chef Catala hails from the South of France and is renowned for his exceptional dining experiences. The restaurant is thrilled to welcome him on board as he brings his unique style and flair to the already world-renowned destination for exquisite Mediterranean and French cuisine.
“We are thrilled to welcome Chef Vincent to the Villa Azur family,” Catalina Carracedo says, Brand Director at Villa Azur. “His exceptional talent and dedication to the culinary arts align perfectly with our overall vision and commitment to delivering an unparalleled dining experience.”
Chef Catala is widely recognized as a culinary maestro thanks to his innovative approach to Mediterranean and French gastronomy. Having worked in several Michelin-starred establishments, he has an extensive knowledge of using the finest ingredients and a steadfast commitment to his craft. He is all set to take the dining experience at Villa Azur to new heights. Chef Catala has a remarkable proficiency in menu development and pairing, which goes beyond just creating individual dishes. He has a unique ability to infuse innovation and creativity into traditional dishes while still maintaining their authenticity and flavor profiles. This adds a fresh and contemporary dimension to Villa Azur’s culinary offerings.
As the Executive Chef, Chef Catala will lead the revitalization of the restaurant’s menu, incorporating his signature style and presenting a variety of new dishes that highlight his culinary expertise. Those who dine at the restaurant should look forward to an enjoyable culinary experience through the Mediterranean flavors, with a unique French touch that pays tribute to Chef Catala’s heritage.
The updated menu will feature a curated selection of dishes crafted by Chef Catala, blending traditional French techniques with the vibrant flavors of the Mediterranean. The new offerings include the Grilled U3 Camarones ($92) made with tomato star Anise jam served with a Pastis Flambé, the Belvedere 10 & Crab Fettuccine ($64) featuring fresh Pomodoro sauce, crab, cream, and topped with lemon zest. A new decadent dessert, the Baked Tres Leches Flambé ($18), will be featured, a sponge cake topped with vanilla cream, Italian meringue, and fresh fruit marmalade prepared tableside. In addition, a Caviar Bump ($36) featuring green Ossetra caviar with crushed lime and a proprietary blend of secret spices will also be prepared tableside, followed by a shot of perfectly paired vodka.
Chef Vincent Catala photo credit: Alexey Olivenko
