Eduardo Remusat, executive chef, HUE
Did you have professional culinary training?
Yes, I went to culinary school in London, at Le Cordon Bleu.
What was your first professional kitchen job?
That was 18 years ago at the Hilton Hotel in Sao Paulo, Brazil. I was a dishwasher.
What's the best (culinary) advice you ever received?
Listen. Learn how to listen, from your dishwasher to your head chef. Everybody has something to say.
If you weren't a chef, what would you be?
Definitely something related to the arts -- music or painting.
What's your advice to anyone thinking about becoming a chef?
Understand about flavor, because that's something that can get you a long way.
What would you choose for your last meal?
Rice and beans and a fried egg that my aunt in Brazil prepares.
