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Isaac CorreaChef of a famous restaurant chain
Date of Birth: 01.01.1965
Country:  Russia |
Content:
- Isaac Correa: A Culinary Pioneer in Moscow
- Arrival in Moscow and Culinary Explorations
- The Birth of Fusion at 'Ulei'
- Correa's Restaurant Empire
- Culinary Philosophy and Legacy
Isaac Correa: A Culinary Pioneer in Moscow
Early Life and Career in New YorkIsaac Correa, a Puerto Rican-born chef, was born in New York City's impoverished Chinatown (1965). His large family forced him to start working at a young age. By his own admission, he began learning to cook at the age of six. His mother, an exceptional cook, predicted her son's future career, observing that while he cooked well, he created such a mess that he would never cook at home.
Isaac's first job was at the pizzeria 'Prima Donna'. Feeling drawn to the profession and eager to broaden his horizons, Correa and the pizzeria's chef moved to 'Manhattan Market' and later to 'Chez Lois'. While training at New York's culinary school and gaining practical experience with various ingredients, Correa established a rule he still follows: never stay long in one place and always move forward.
Arrival in Moscow and Culinary Explorations
In 1994, chef Bob Stern, a close friend and mentor, received a job offer from the 'Rosinter' restaurant chain and invited Isaac to join him. Correa grappled with the decision for two weeks, as he had heard that Russians primarily ate potatoes and that the only diners in restaurants were Mafiosi. When it came time to depart, Stern changed his mind, leaving Isaac Correa to travel to Moscow alone.
The wintry Moscow left a daunting impression on the Puerto Rican chef. The habits and tastes of Muscovites were also unfamiliar to him, as was their attitude towards gastronomy and restaurant dining. Correa began his Moscow career at 'American Dar & Grill', where he prepared classic burgers and chicken wings, astonished by the lack of prescribed spices. He then moved to the 'Artistico' restaurant, attempting to serve Italian dishes without Italian ingredients.
After completing his contractual year, Isaac Correa decided to stay in Moscow, this time as head chef at 'Santa-Fe', specializing in Mexican cuisine. The chef later admitted to being bewildered by the high demand for overpriced dishes and the utter indifference towards quality, yet budget-friendly menu items. However, it was through Correa that Muscovites were first introduced to authentic cheesecake and fajitas.
The Birth of Fusion at 'Ulei'
After a return to traditional ribs and cheeseburgers at 'TGI Friday's', Isaac became the head chef at the legendary 'Ulei' restaurant. The establishment's style was unconventional: postmodern décor, the latest musical trends, and diners delighted by prolonged conversations with the tattooed and witty chef. However, 'Ulei's' true breakthrough came with Isaac Correa's introduction of Moscow's first fusion menu, blending Eastern and Western culinary techniques and the most popular ingredients: fruit sushi, green tea and clam soup, caramelized fish with fruit sauce, and more. 'Ulei's' signature dish, a pizzeta topped with smoked salmon and caviar, was adopted by other chefs.
At the height of his success, Isaac Correa left 'Ulei' and accepted an offer from investors to open his own restaurant chain.
Correa's Restaurant Empire
The first 'Correa's' café, established in 2003, revived the tradition of simple and flavorful everyday food, designed for takeaway. When the chain grew to eight cafés, including the former 'Ulei', Correa exited the business. In 2010, he became a co-owner of 'Icon Food' company. The first project was the 'Upside Down Cake' pastry shop, specializing in cakes made from American and English recipes; the cupcake became this establishment's signature item. This was followed by 'Corner Burger', a bar serving classic American burgers with inventive desserts; 'Black Market', a restaurant focused on contemporary American cuisine; and finally, 'Montalto' pizzeria, offering eight varieties of traditional American pizza.
Culinary Philosophy and Legacy
Isaac Correa's concept is to create restaurants that become an essential part of Muscovites' daily lives, places where families can gather. In addition to creative recipes and quality ingredients, a special ambiance is crucial: a welcoming interior and a friendly, warm style of interaction. Openness is inherent in his business; it encourages customers to want to return, and Isaac Correa has been highly successful in achieving this. He does not strive to be trendy or spend money on advertising, believing that it is better to craft a dish that everyone who tastes it will write or talk about.
Correa is married to a Moscow native, and they have a son named Cannon. When asked who is the best chef in the world, Isaac responds, 'My mother.' To the question of who is second, he replies, 'Of course, your mother.'
