Niki Pavanelli

Chef Niki Pavanelli's culinary philosophy is a profound homage to his Emilian roots, deeply influenced by his family's culinary traditions—from his grandmother's pasta making to his mother's gnocchi. He masterfully blends this heritage with the generous bounty of the Canary Islands, all reinterpreted through a lens of contemporary sensibility and innovative technique. His core ethos centers on authenticity, the highest quality ingredients, and an unwavering respect for tradition. Pavanelli meticulously adapts classic Italian recipes, seamlessly integrating local Canary Island products such as the indigenous black pig and local lamb, from which he crafts his own artisanal charcuterie. While prioritizing local sourcing and advocating for a "Km 0" approach, he maintains a pragmatic view, acknowledging the impossibility of 100% local sourcing. For quintessential Italian elements like balsamic vinegar, 42-month aged Parmigiano Reggiano, and olive oil, he consciously sources directly from Italy, honoring his homeland's identity. Pavanelli's vision is significantly shaped by his formative experiences with the Adrià brothers at elBulli and elBarri, which instilled in him an innovative approach, precise technique, and a comprehensive understanding of restaurant management and leadership. This influence enables him to elevate Italian haute cuisine, reinventing "Italo-Pavanellian cuisine thinking" to deliver crisp flavors, precise textures, and an overall sensory enjoyment. He emphasizes slow cooking processes, crafting many elements in-house, believing that time and dedication are crucial for a truly satisfying guest experience. His commitment extends to the dining room, where he engages with guests, explaining dishes and sharing personal stories that connect them to his childhood and homeland. Chef Niki Pavanelli's signature approach is a "progressive Italian" haute cuisine that marries his Bolognese heritage with cutting-edge techniques and the vibrant produce of the Canary Islands. His style is characterized by "crisp flavors, precise technique, and sensory enjoyment," heavily influenced by his time with the Adrià brothers, which imbued him with an innovative and sensitive hand. He achieves a unique balance between "memory and innovation" through thoughtful flavor combinations and meticulous plating. This involves a fusion of Italian and Canarian traditions, often creating surprising contrasts, such as the use of mustard and pear ice cream to enhance a risotto, or integrating local black pork into classic Bolognese preparations. Pavanelli champions in-house production, making his own artisanal charcuterie from Canary Island black pig, including guanciale, and crafting over ten types of sourdough bread. He prioritizes slow cooking to achieve depth of flavor and employs luxurious elements, like 42-month aged Parmigiano Reggiano and seasonal truffles, to elevate his dishes. His most legendary signature dishes include: * **"Carbonara 3.0"**: A reinterpretation featuring artisanal black Canary Island pork cheek/guanciale. * **Tortellini**: Stuffed with a Bolognese-style filling using black Canary Island pork, served with a 42-month Parmigiano Reggiano cream and complemented with seasonal truffle, a dish he describes as a tribute to his purest tradition and childhood. * **Black cabbage risotto**: A sophisticated exploration of umami with persuasive cured pheasant, finished with a surprising mustard and pear ice cream. * **Smoked eel**: Lacquered with pumpkin sauce, balanced by creamy mascarpone and raspberry sauce, and accompanied by an infusion of rhubarb. * **"Genovese and Salmorejo" Plin**: A fusion dish combining Italian rabbit genovese with the Canarian tradition of rabbit in salmorejo, served with roasted peppers, Palma pepper sauce, pecorino cream, and dried tomato panettone. * **Saffron and licorice ossobuco plin**. * His distinctive **Vitello Tonnato**: A unique recipe featuring tuna with meat sauce and dehydrated salmorejo.

Career

• Chef & Asesor Gastronomico at Il Bocconcino at ROYAL HIDEAWAY Corales Resort, Santa Cruz de Tenerife
• Sub Chef at H10 Hotels Costa Adeje Palace, Costa Adeje
• Executive Chef & Gastronomic Advisor at Restaurante Il Vecchio, Costa Adeje
• Sub Chef & Head Chef at Grand Hotel Anthelia (Sea Soul Restaurant), Tenerife
• Jefe de Cocina at Hotel Botanico (El Pappagallo Restaurant), Tenerife
• Sub Chef at H10, Tenerife
• Segundo Jefe & Executive Chef at Tenerife Ocio Events, Tenerife