Omar Darío Garay
TIERRA DEL FUEGO
This young and talented chef, born in Tierra del Fuego, began his professional career in 2006 in what is now his home: the legendary “Las Hayas Ushuaia Resort”, the first 5-star hotel at the End of the World, with 30 years of history. There Omar leads, as executive chef, an exceptional kitchen worthy of the most demanding palates, founded on the value of local produce in every dish and every design, under the daily premise of masterfully fusing the mountains and the sea.
His origins go back to his ancestors, more precisely to his grandmother, “la Abu”, who throughout her life was a role model who would mark his career forever. Through her he discovered his passion for cooking and that magic touch of playing with spices and scarce ingredients which, like an alchemist, make it possible to elevate every dish and discover flavours that awaken the senses in a unique experience.
Years later, while serving in the Argentine Navy, he recalled those moments and that love of cooking awoke in him. After working in the kitchens of several hotels, he arrived at “Las Hayas Ushuaia Resort”, where he took his first steps eager to learn and grow. That is how he began to gain knowledge and shape his skills, aware that this career demands learning and personal growth day after day. That is the commitment of this great chef, in and out of the kitchen.
A disciple of chef Ezequiel González, who championed him at “Las Hayas Ushuaia Resort”, he has had the privilege of refining his craft alongside great figures of Fuegian cuisine, such as chef Santiago Teitelman Van Kemenade. At the end of 2021 he earned the title of Professional Chef, and in 2022 he had the honour of teaching at the IGA Institute of Gastronomy.
Today, thanks to the unconditional support of the hotel group “Tremun Hoteles”, Omar continues his path of training and growth, both personal and professional, in search of a signature cuisine that defines and represents him: one that fuses what Tierra del Fuego produces with the incomparable nature of the End of the World.
Le Martial Restaurant · Las Hayas Ushuaia Resort
Recipe · Omar Darío Garay: King crab tartare with Sal Marina Atlántica Natural de Península Valdés con Trufa Negra
- King crab filling — 150 g
- Vacuum-infused green apple slices — 50 g
- Chlorophyll — 20 g
- Cashew milk — 30 g
- King crab meat — 80 g
- Blanched prawns — 40 g
- Pickled gherkin — 5 g
- Red onion, brunoise — 5 g
- Carrot, brunoise — 5 g
- Capers — 3 g
- Lemon juice — 1 lemon
- Natural yogurt — 20 g
- Lemon zest — 2 g
- Green apple — 1
- Orange juice — 20 g
- Lemon juice — 20 g
- Parsley — 100 g
- Olive oil — 200 ml
- Cashew nuts — 50 g
- Water — 150 ml
METHOD
To prepare the king crab tartare with Sal Marina Atlántica Natural de Península Valdés con Trufa Negra by Argentine Delights, cut the vegetables and the crab into brunoise. Remember to remove the cartilage from the legs before cutting. Combine all the cut ingredients and add the yogurt with the lemon zest and juice.
Slice the apple very thinly with a mandoline or slicer. Place the slices in a vacuum bag with the orange and lemon juice. Leave to rest for 20 minutes.
For the chlorophyll, boil the parsley for 2 minutes and then stop the cooking with ice. Drain and blend well with the oil. Pass the chlorophyll through a fine strainer or mesh.
For the cashew milk, soak half of the cashews for 8 hours. Toast the other half well, then blend with water and strain until you obtain a cashew milk.
To plate, fill a ring mould with the tartare, lay the apple slices on top and pour the cashew milk on one side of the plate and the chlorophyll on the other.
To finish, make a beurre noisette and sauté two king crab legs in it. Finally, draw a line over the apple with our Sal Marina Atlántica Natural de Península Valdés con Trufa Negra by Argentine Delights.