Preludio presents an “autobiographical” narrative in its latest culinary quest by focusing on Chef Fernando’s Colombian-Italian heritage, South American roots, cosmopolitan culinary journey across New York, Hong Kong, and now Singapore, and his vivid life experience throughout it all.
Instead of focusing on dishes from a certain geographical region, Preludio adventures into the territory known as Author’s Cuisine. Executive Chef Fernando Arévalo and his team have complete freedom to mix flavors, colors, textures and styles, in order to provide diners with an ever-changing and yet constantly memorable dining experience.
Author’s Cuisine is a style of cooking that pays attention to the story behind the dish, the care placed into the creative process, the quality of ingredients used, and the techniques to make each course shine.
It is the deliberate intention to de-categorise food from its geographical source so the cuisine breaks free from the preconceptions of labels, and is limited only by the imagination of its creators – manifesting in a culinary tour that reflects the journey and experiences of Chef and Owner Fernando Arévalo.
There are no rules and no boundaries with Author’s Cuisine. It surprises you, keeps you guessing, keeps you tasting.
The personal stories of food growers and producers are the inspirations behind the cuisine of Preludio. Whether it be the provenance of an ingredient or an evocative memory, Preludio’s food speaks with a human face. Flavours take on depth, context and a sense of place, paying homage to the people who work the soil. Dishes embrace unusual combinations in texture, aroma, and flavour, while provoking the senses and pleasing the palate.