Scarlet Prawn with Romesco Sauce

Can Kurt, the new chef of Villa Calvi, was born in Germany and grew up in Munich. Cooking has been a part of his life since he was young; indeed, he spent his childhood in his father's food truck, which sparked his passion for cooking. He then decided to move to London and work in Michelin-starred gourmet restaurants. His desire to learn and perfect his culinary techniques led him to France. He worked in Palaces, Relais & Châteaux, Michelin-starred establishments, and participated in the opening of the hotel “Chais Monnet” in Cognac, as well as “Le Chabichou” in Courchevel and “Hotel du Cap-Eden-Roc” in Cap d’Antibes. Afterwards, he worked for Mauro Colagreco in several of his restaurants such as the “Maybourne Riviera” in Roquebrune-Cap-Martin and the “Mirazur” in Menton, where he discovered a unique universe, a different way to understand cuisine and respect for the environment. Here at Villa Calvi, he will showcase his expertise by preparing Mediterranean dishes with local products, sustainable fish, and responsibly sourced meat.