INC Interviews Chef Tomás Treschanski

You spent several years working in some of Europe’s top restaurants. How did these experiences shape your approach as a chef?

I believe that all the restaurants I’ve been through are part of me and shaped me into what my personality is within a kitchen. I was fortunate to be able to choose the restaurants where I worked. Also, many travels, both for eating and cooking, have contributed to my development. Beyond learning to cook in these restaurants, I learned to work within a kitchen, navigate teams and lead. I learned something different from each of them, and they all contributed different values to shape who I am today, which is obviously still evolving. One of the things I love most about this profession is that one never stops learning.

 

How would you describe your cooking style?

In our restaurant, we don’t adhere to a specific cuisine. Instead, we create a synergy between various cultures, regions, countries, ancient eras and modern techniques to develop a cooking style that resonates with us at Trescha. We aim to work without borders, without constraints, which is why we avoid fitting into any particular category, although we do have a definite French base and Nordic and Asian influences in many dishes.

 

What prompted you to return to Argentina and open your own restaurant?

The arrival of the pandemic was certainly what brought me back to the country, which I hadn’t planned. That’s when the opportunity arose. But I believe that from the first day I stepped into a kitchen, I began to conceptualize my restaurant. There’s undoubtedly a challenge that all chefs in our country share —to continually grow the culinary culture and encourage producers to work towards delivering better products every day.

 

How would you describe the experience of dining at Trescha?

An intimate experience, centered on flavor and the product, creating a relaxed yet enjoyable dinner where people can get to know us and see what goes on in our day-to-day. Expect to interact extensively with everyone working in the restaurant —sommeliers, chefs and the front of the house.

 

The test kitchen is one of the most fascinating features of Trescha. What role does this space play in the development of your dishes?

I consider myself a very anxious person; I always enjoy changing dishes, exploring new ideas, and constantly enhancing our experience. The test kitchen is the place that allows us to focus exclusively on the development of dishes, techniques and ferments. We embrace mistakes, which are typically frowned upon in the kitchen. That’s the beauty of R&D —through errors, we discover fantastic things.

 

In your opinion, how can nuts and dried fruits improve a dish?

Nuts have been part of our recipes for thousands of years, holding significant value in our culture. Personally, I am a big fan of them, using them for both flavor and texture.

 

What’s next for Chef Tomás Treschanski?

Right now, I’m 100% focused on the restaurant and continuing to improve every day, which has been the goal from day one. Constantly challenging ourselves to be better than the day before. In the future, I would definitely like to create other spaces to share our ideas with more people.

QUICK-FIRE ROUND!

What do you enjoy the most about being a chef?

Eating is happiness —at least that’s how I see it. We consistently deliver joy.

 

What is your personal favorite dish with nuts or dried fruits?

I love romesco sauce, a typical Spanish sauce made with tomatoes, almonds and hazelnuts, perfect for accompanying proteins or vegetables.

 

What is the next big culinary trend?

For me, flavor is the most important aspect when sitting down in a restaurant.

 

What nuts or dried fruits do you always have in your kitchen at home?

Hazelnuts, almonds, walnuts, pine nuts and pistachios, among others.