Shanghai’s Latin-Spanish restaurant Azul celebrates its 20th anniversary this September, a momentous milestone for Peruvian chef-founder Eduardo Vargas’ flagship brand.
“It is just a great feeling that I have been a small part of people lives and memories in Shanghai,” said Eduardo in the following interview.
To commemorate the occasion, Azul has announced a month-long celebration, culminating in a food festival on September 23, as well as the appointment of new executive group chef Gonzalo Ruiz, who’s worked with Eduardo to launch new dishes at Azul, Shankang Li.
Interview with Eduardo Vargas
A word from chef-patron Eduardo Vargas on the 20th anniversary of his flagship brand:
How does it feel, 20 years of Azul?
Amazing! Since 2003 to now, it has been a lifetime, enough to write a book about it.
Three locations and over 300 staff and 10 chefs in the last 20 years, as well as surviving a pandemic. I’ve witnessed hundreds of first dates at Azul, many of them now married with children. Kids who came with their parents 20 years ago are now back again with their own kids and partners. There have been many celebrations, farewells, special occasions, and people who grew with us through the years.
It is just a great feeling that I have been a small part of people lives and memories in Shanghai.
What are you looking forward to and what life lessons have you learned?
Shanghai has been a rollercoaster. We made some mistakes that we learned from, we’re not perfect, but I believe we are still a top contender for mid-end Latin and Spanish food in Shanghai.
I’ve been lucky to find reliable partners in the last 8 years, people who are equally passionate. We are more like a family than business partners, and stick together in good and bad times, which is important for the future of this group.
We have Azul, Colca, Bhacus, two locations of Azul Italiano, and two locations of Xouk. However, we will change Xouk 1000 Trees into a Yunnan restaurant at the end of this month. The reason? We as a business are always looking to improve and adapt, and realized that a Chinese food concept would be more suitable for this location. We’ve found some amazing Yunnan chefs.
Basically, now that the pandemic is over, I’m looking forward to all of our concepts being stable.
Sum up in three words how you feel right now.
Grateful, fortunate, and this is LIFE!
Anything else you’d like to add?
After so many years, I still have the passion! I love to cook for my clients and take care of them, and I love doing the same things I was doing 20 years ago. I love being a mentor for chefs, cooks, and people who work with me. If there has been any change over these years, I can say that I am more calm, wise, and know more or less how to handle any situation.
I want to thank everyone who came to my restaurants, people who have supported us and continue to do so, and have let us be a part of their lives. I want to thank my staff, because without them, our restaurants would not be what they are. I’m thankful for my partners AJ and Alvin, who are the perfect complement to this group and who make us stronger, and my right hand, good friend, and manager Jaime, as well as manager Weng. You all are part of the Azul family!
I also hope to see everyone on Saturday, September 23. We will celebrate 20 years of Azul with a food festival with chefs like Ling Huang (Pirata), Carlos Sotomayor (High Yaki), Oscar Beltran (former chef of Azul), Thijs Oomens (Tacolicious), Hugo Rodriguez (Selva), Joe Ng (Crafted, former Azul chef), Gonzalo Ruiz (my current chef), Rachel Gouk (Nomfluence), and myself. All day at Azul from 12pm!
Azul’s New Executive Chef: Gonzalo Ruiz
The Azul Group welcomes new executive chef Gonzalo Ruiz, a Barcelona native with a rich culinary background in Spanish cuisine.
He spent his formative years at Michelin-starred restaurants and hotels in his home city before his culinary profession took an exciting turn in 2013, when he embarked on a new chapter in Asia. He was previously working in hotels in Mumbai, Beijing, Bangkok, and Penang, among others.
What do you hope to achieve at Azul?
What I hope to achieve is to raise the bar—I would like Azul to be the reference point when it comes to Latin and Spanish-centric flavors and tapas. Some of the dishes will be fun and funky, a combination of mine and Eduardo’s cooking style. The challenge is to find a balance while offering a wide variety.
Which three dishes are you most proud of?
Squid croquetta, seafood paella and suckling pig.
What would you say is the secret to becoming a good chef?
You have to be patient. The best way is to be open minded. Failure is part of the learning process. You just need to learn from and understand the people you work with. It’s the same no matter in India, London, or China. Empathy is important.
New Dishes at Azul
New dishes at Azul, now available on the lunch, brunch, and dinner menus. Highlights include the Tuna Cube Brûlée, Suckling Pig, Seafood Paella, and Spanish Chicken.
Azul also serves lunch daily and brunch on weekends. They do a good value weekday lunch set for ¥110, which includes one starter, one main, and one coffee or tea.
Deals & Events
Plus, as a token of appreciation for loyal guests, friends and family, and supporters, Azul is offering 20% your food bill.
To claim the deal, mention it to your server when you dine at Azul and show this article. Runs from now until October 8, available daily.
Azul
Address: Bldg. 6, 358 Kangding Lu, near Shaanxi Bei Lu 康定路358号6栋101, 近陕西北路
Tel: 56702666
Hours: Daily, 11am-midnight
