Chef Ricardo Chaneton Brings Hong-Kong Based Latin American fine-dining MONO To The Oberoi

Food, at its purest, is memory made edible. It carries the scent of a grandmother’s kitchen, the warmth of a childhood afternoon, the pulse of a distant homeland. At The Oberoi, that philosophy takes on an elevated form, where heritage meets hospitality in a language that’s as refined as it is emotional. For over six decades, The Oberoi has been the canvas upon which culinary legacies have been painted, course by course.

Now, in a meeting of worlds that’s natural, The Oberoi Hotels & Resorts has Chef Ricardo Chaneton, the force behind MONO — Hong Kong’s first Latin American fine dining restaurant visiting for a two-city tour in collaboration with them. His menus will take over Vetro at The Oberoi, Mumbai and 360° at The Oberoi, New Delhi.

This conversation peels back the theatre of fine dining to reveal the human truth of food, as Chaneton speaks of memory, technique, terroir, and the silent power of bread.

In his hands, Latin American soul finds its echo in Indian soil.

Q. MONO is a dialogue between continents. How do you distill the spirit of Latin America through the precision of French technique and the sensibility of Asian terroir?

MONO is indeed a dialogue, not just between continents, but between traditions, memories, and ingredients. As a Latin American chef, my foundation is deeply rooted in the stories, flavours, and emotional richness of that region. The French techniques I learned during my formative years bring structure, clarity, and discipline to how I express those flavours. And being based in Asia has opened an entirely new dimension, one where seasonality is deeply respected, and the purity of ingredients speaks volumes.

At MONO, we don’t try to fuse these elements for the sake of novelty. Instead, we let them converse naturally. A Venezuelan memory might take form in a dish prepared with Japanese precision and elevated by the quiet elegance of local Asian produce. That’s the beauty of MONO, it’s a constantly evolving reflection of who I am, shaped by where I come from and where I cook today.

Q. From Venezuela to Hong Kong via the kitchens of Mirazur and beyond, how has your culinary journey shaped the storytelling behind MONO’s dishes?

My journey from Venezuela to Hong Kong, with important chapters at places like Mirazur, has shaped my technique and voice. At MONO, every dish is a narrative drawn from that path: the warmth and vibrancy of Latin America, the refinement of French kitchens, and the deep respect for seasonality I’ve embraced in Asia. It’s not about replicating tradition but reinterpreting it with honesty and intention. Each plate tells a part of that evolving story…and now I look forward to bringing this culinary narrative to India as well with Oberoi Hotels & Resorts – at The Oberoi, Mumbai and The Oberoi, New Delhi in collaboration with Elemental.

Q. Your bread course is considered ceremonial, drawn from a mother dough born on MONO’s first day. In an age of overdesigned menus, what’s the quiet power of something so primal, so elemental, being at the heart of a luxury meal?

Our bread is a symbol of origin — simple, alive, and honest. In a world chasing complexity, it reminds us that true luxury can lie in the ”elemental”. It’s a quiet gesture that grounds the experience at MONO in something deeply human.

The specially curated menus for Vetro and 360° feature rare ingredients like Racan Pigeon and savoury fruits. What goes into crafting a dish that simultaneously evokes memory, emotion, and innovation?

When I create a dish, I begin with a personal reference — a memory, a flavour, or a moment that’s stayed with me. From there, it’s about choosing ingredients that carry character, like Racan pigeon or savoury fruits, and working with them in a way that feels both familiar and new. The goal is balance between emotion, technique, curiosity and of course, flavour at the base of it all.

Tomatoes in dessert. Lavender in bread. Mole with foie gras. Is your menu meant to challenge the palate or expand it, or do those two instincts live side by side in your kitchen?

Absolutely, but I wouldn’t say it’s about challenging the palate for the sake of surprise. At MONO, it’s more about expanding the palate through honest storytelling. Every ingredient, whether it’s a tomato in a dessert or lavender in bread, has a purpose rooted in memory, place, or tradition, often reframed through a new lens.

Latin American cuisine, like my own heritage, is layered and emotional. Mole with foie gras, for instance, is a conversation between cultures, where French technique meets the soul of Mexico. These instincts — to evoke and to evolve — very much live side by side in my kitchen. I want guests to rediscover the familiar through the unexpected, and to taste flavour and intent. I can’t wait to bring this experience to India at Vetro at The Oberoi, Mumbai and 360 at The Oberoi, New Delhi.

Q. The Oberoi, New Delhi turns 60 this year — a hotel etched into the cultural architecture of India. How does it feel to be writing a new culinary chapter in such a storied space?

It’s a true honour to be part of this milestone. The Oberoi, New Delhi is a symbol of timeless elegance and a witness to six decades of India’s cultural and culinary evolution. To bring MONO’s Latin American philosophy into such an iconic space is humbling and inspiring.

This collaboration is about creating dialogue between my heritage and India’s rich traditions. Between the old and the new. I see this pop-up as a chance to celebrate legacy while contributing a small, contemporary note to its continuing story, one that respects the past but also looks forward with curiosity and creativity.

Q. There’s something unapologetically soulful about the way you approach fine dining, equal parts rigour and generosity. Where do you draw the line between theatre and truth on the plate?

Thank you, that means a lot. For me, the soul of fine dining lies in authenticity. Theatre has its place, of course — the storytelling, the emotion, the element of surprise — but it can never outweigh the truth on the plate. That truth comes from respect: for the ingredient, for the culture it comes from, and for the guest sitting at the table.

At MONO, every dish carries a part of my journey, my roots in Venezuela and Italy, my training in France, and my deep connection to Asia. The technique must be precise, yes, but the intent must be honest. When food is grounded in memory and meaning, you don’t need to over-dress it. The theatre should enhance the experience, never distract from the flavour.

Q. If a guest were to leave the table with just one lingering note — a feeling, a flavour, a flicker of home — what would you want it to be?

If there’s one thing I’d want a guest to carry with them, it’s emotion. A flavour that feels like home, or a moment that stirs curiosity. More than technique, I hope they remember how it made them feel — honest, connected, and human.

Q. How did the physical and cultural environments of Mumbai and Delhi shape the way you approached your menus for these cities?

Vetro and 360° are iconic spaces, each with its own spirit and culinary finesse — and that energy absolutely shaped how I approached the menus. Mumbai, with its vibrant pulse and coastal soul, inspired me to lean into bolder, more expressive flavours, dishes that speak with immediacy and vivacity. Delhi, on the other hand, carries a quiet grandeur and sense of legacy that led me to craft a menu with deeper layers and slower reveals, something more introspective.

But in both cities, I found a curiosity for stories told through food. That’s what guided me most. I wanted the menus to honour my Latin American roots while responding to the cultural richness around me.

Q. The Oberoi ethos is steeped in timeless hospitality and quiet luxury. In what ways does this sensibility resonate with your own culinary philosophy and how did that synergy influence this collaboration?

The Oberoi’s legacy of timeless hospitality and quiet luxury resonates deeply with how we approach everything at MONO. There’s a shared belief that true excellence is found in the details, in sincerity, in creating something deeply personal for each guest.

This synergy made the collaboration feel incredibly natural. Just as The Oberoi crafts moments through understated elegance, I try to tell stories through flavour, with care, restraint, and emotional depth. Together, we wanted to create an experience that feels intimate yet elevated, where every gesture, like every dish, speaks with purpose and heart.