Mauro Santarelli

Mauro Santarelli is the Executive Chef at Chupacabras and Arriba located in the heart of Sayan in Bali. His culinary journey began in Argentina, where the rich aromas of homemade meals filled his childhood home. Born into a family where food was at the center of intimate gatherings, young Mauro found his passion in the flavors and traditions of Argentinian cuisine. This early love for food was not just about eating; it was about the joy and connection it brought to his family.

Mauro went to study agronomics, specializing in agriculture and livestock, and joined his father in the field, managing a herd of 800 cows. It was here, in the vast plains of his hometown in Argentina, that Mauro learned the intricacies of cattle feed and nutrition; learning that the quality of meat began long before it reached the kitchen, a lesson that became a cornerstone of his culinary philosophy. In 2008, Mauro packed his knives and headed to Barcelona, Spain. There, he stepped into the role of sous chef at Cal’ Andreo, a Catalan cuisine restaurant, and continued to become the chef de cuisine at Petit Apolo, a Spanish tapas restaurant.Here, he perfected the craft of creating small, flavorful dishes that left a big impression.

By 2012, Mauro moved to the picturesque island of Mallorca, Spain, where he opened his own seasonal restaurant, Es Reco des Moll, by the harbor. The restaurant quickly gained a reputation for serving fresh tapas and seafood, freshly-caught daily by local fishermen. He stayed there for four years before continuing to his next appointment as Chef De Cuisine at Park Hyatt Mallorca in 2016. The next chapter of Mauro’s journey took him to Indonesia in 2018 as the Executive Sous Chef at Grand Hyatt Jakarta, where he began to experiment by blending local spices with his South American roots. This creative fusion came to full fruition when he moved to Bali in 2020 to become the Head Chef at La Favela, one of the island’s most renowned dining establishments.

In 2021, Mauro made his way to Abu Dhabi to become the Chef de Cuisine at Park Hyatt Abu Dhabi, where he developed and executed the concept for Maté, an Argentinian restaurant that was recognized as Best Newcomer Restaurant and Most Recommended Latin Restaurant by What’s On Abu Dhabi Awards. In 2022, he moved to Dubai to become the Head Chef at Andaz the Palm.

Mauro’s culinary inspiration is fueled by his love of eating and his fascination with diverse flavors. Every destination he has worked in has introduced him to new tastes, enriching his culinary palate and innovative creations. Now, as the Executive Chef at Chupacabras and Arriba, Mauro Santarelli brings his wealth of experience and unique blend of influence through his curated menus, offering a modern twist on the South American grill experience, with a dash of Indonesian spices. Mauro’s signature style involves cooking with open flames on a barbecue grill, using high-quality products to highlight their natural textures and distinctive smoky flavors.

Do you have a favourite time of the year or set of ingredients that you look forward to working with?

Winter in Europe is renowned for offering some of the finest ingredients such as artichokes, truffles and apples. In contrast, here in Indonesia, seasonal variations are minimal, so ingredients remain consistent throughout the year.

 What would you do if you weren’t a chef?

If I weren’t a chef, I would most likely be a farmer, specializing in cattle farming. Like what I was doing after completing my technician degree.

Do your personal preferences influence the menu at all?

Yes definitely, there is not one dish that I created that I do not love! I hold both myself and my dishes to a very high standard, ensuring each one is crafted just the way I envision it

 What do you think is the most over-hyped food trend currently?

Veganism. I have nothing against it, but I see it more as a hip trend that most people follow rather than a healthy lifestyle choice.

When are you happiest?

Whenever I’m with my loved ones, friends, and family, enjoying an asado, it’s a South American barbecue experience unlike any other. It’s not just about savouring grilled meat; it’s about sharing folklore, supporting the cook throughout the hours-long process, and bonding over card games and drinks like fernet and cola.

When you’re not in the kitchen where can you be found?

At the beach, surfing. If not, with friends while also thinking about what we will cook for dinner.

Where is your favourite place to dine?

For me, it’s not about the place, but it’s about the company. But food-wise, of course my answer is Chupacabras.

What’s your favourite takeaway or comfort food?

My favourite comfort food has to be a hearty sandwich made with Jono’s cold cuts. I’m a big fan of cold cuts, and they always hit the spot.

What makes the local food scene so exciting?

The food scene in Bali is never-ending. Bali has so many great restaurants to choose from, which means intense competition that pushes us to always stay updated with the latest trends, new ingredients and cooking methods; constantly raising the bar to be in everyone’s top of mind.

Which is the dish you’ve created that you are most proud of and why?

Chupacabras’ version of the Humita ! It’s a traditional and indigenous food from South America, and our version elevates it with a great combination of flavours and textures, featuring corn and pancetta cream, red chimichurri and guanciale.

You’re having friends over for dinner tonight. What’s on the table?

Asado, with a variety of cold cuts and cheese to start, followed by mollejas, chorizos and morcilla, and end it with a nice costillas al asador (short ribs slow cooked for up to 7 hours).

Name your favourite city that has it all: food, culture, and nightlife.

Barcelona. You can find some of the world’s best restaurants there, including those serving mind-blowing traditional Spanish cuisine. It’s a multicultural city where you can meet people from all over the world. And as for nightlife, need I say more? Barcelona has it all!

Can you tell us more about the cuisine at Chupacabras and Arriba?

At Arriba, we celebrate the vibrant Latin American street food scene with a modern twist and incorporate a hint of Indonesian touches. Chupacabras, on the other hand, offers a more upscale, luxurious dining experience, focusing on premium meat cuts. Our menu features not only beef but also pork, lamb, and chicken dishes along with fish and seafood options as well.

 

 

 Recipe For the Humita:

 

For the Humita:

INGREDIENTS:

1. Pancetta (diced), 120gr
2. Onion (chopped), 160 gr
3. Shallot chopped), 80 gr
4. Whole corn (grated), 960gr
5. Cream, 48ml
6. Basil (chopped), 4gr
7. Salt and pepper to taste
8. Chilli flakes

• Sweet corn, grated. Not blended, not mashed, it has to be grated to extract all the juices.
• In a hot pan saute some pancetta cut in cubes. When it’s nicely brown, remove the pancetta and leave the fat from it on the pan and add onion and shallots
• When the colour starts to change, add in the grated corn and cook until it’s almost dry.
• Add a mix of cream and milk and let it reduce for around 7-10 minutes.
• Turn off the heat and add chilli flakes (preferably Piment d’Espelette) and chopped basil.

For the sauce/salsa:

INGREDIENTS:

1. Red paprika, 165gr
2. Red tomato, 65gr
3. Red chilli, 10gr
4. Salt
5. Olive oil

• Burn long red chilli, tomato and red bell pepper, using either a grill, torch or gas stove. Remove the burnt skins and seeds, then chop finely.
• Season with salt, pepper and olive oil.

Put the humita in a bowl and the salsa on top. Add guanciale or finely sliced pancetta on top of the salsa. And now, enjoy!