Executive Director Oscar Bedolla and Head Chef Gabriela Fernandez

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on Friday, February 12, 2010 12:00 AM

Why did you decide to make the huge jump from frozen food production to a three-story restaurant?

Oscar: I feel at home with people. Frozen food is a good business but you never meet the people. But here, they are a part of your daily life.

I hear you're set to open a restaurant inside the Mexican Pavilion as well - excited or exhausted?

Oscar: Very excited. We just signed the contract and have started to build the kitchen already. We only just started Mi Tierra and now with the pavilion it's crazy. Can you see my tired eyes? It's a huge challenge.
Gabriela, Queen of the Kitchen, it seems like you've had a busy time in restaurants around Shanghai.
Gabriela: I first came to Shanghai to work on El Mexicano. I was working with a young guy who had no experience so I though I'd better come here to help. It was supposed to be three months. It turned into a year. Anyway, that ended but fortunately I had friends here and received offers from many restaurants, one of which was Maya. I was there when we got Best Mexican in Shanghai. At the end of the day, it was still working for somebody else and still more like food fusion. I can't be happy if it's not totally Mexican.

Three words to summarize what you'd like your restaurant to represent.

Oscar: Mexico, family, tradition.
Gabriela: Special, family, comfort.

When you're not running around opening restaurants all over the place, what do you do to enjoy Shanghai?

Oscar: Walking on the streets. HuaiHai Lu, NanJing Lu, XinTianDi. I can do whatever I want, walk in the step I want. It's freedom.
Gabi: I'll let you know when I find time for me! Mi Tierra, Expo, my company, they've all started at the same time. Checking and training the staff, doing interviews - in the last six months, I don't have time for me.