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Visit us at our Kowloon HQ. Wanchai Showroom closed for Renovation.
Visit us at our Kowloon HQ. Wanchai Showroom closed for Renovation.
Meet Chef Victor C. Molina: Our Chef of the Month

Meet Chef Victor C. Molina: Our Chef of the Month

ÔDELICE is not just a restaurant; it's a celebration of French bistrot cuisine with a contemporary twist. Here, every dish is a testament to the foundational French flavours, carefully prepared to ensure a sensational dining experience. From daytime favourites to Bistrot classics, ÔDELICE promises good food, good wines, and a great time, reminiscent of the charming Parisian dining culture.

A Journey from Ulldecona to the Culinary World Stage

Raised in the small village of Ulldecona, Catalunya, Victor C. Molina was immersed in the hospitality trade from a young age. His passion for cooking was ignited while working summers in his family’s business and a friend's bakery. Victor's culinary journey took him from Barcelona, where he honed his skills in classic Catalan and Spanish cuisines, to the bustling kitchens of London, and eventually to the vibrant food scene of Singapore. Now, as the Group Executive Chef of ÔDELICE French kitchen, Victor brings modern twists to old classics, showcasing a globally minded culinary approach.

Brief introduction of your restaurant/ working place / Dish

ÔDELICE is a French casual dining chain offering contemporary and affordable French Bistrot cuisine all day. Our menu offers a great selection of daytime favourites as well as Bistrot classics. 
With French flavours as the fundaments, we have created a sensational range of quality dishes, freshly prepared in-house. 
Good food, good wines, good time; just like in Paris! 
Where does your cooking inspiration come from?
My cooking inspiration comes from a variety of sources, including:
Personal Experiences: My memories of childhood meals, family recipes, and dishes I’ve enjoyed while traveling inspired me to recreate those flavours in my kitchens. 
I lived in Barcelona, London, Buenos Aires, Singapore, and now in Hong Kong.
Cultural Influences: Having invested the right time to explore different cuisines and their unique ingredients, cooking techniques, and flavour profiles ignited my creativity and helped me develop new dishes. After studying in a culinary school in Barcelona I had the chance to join two more culinary schools over the years in my career, Tokyo Sushi Academy and 
Le Cordon Bleu, Paris. 
Seasons and Local Ingredients: The changing seasons and the availability of fresh and local ingredients provide me inspiration for creating meals that showcase the best of what nature has to offer. 
Changing menus seasonally it’s very exciting, because you know there’s something new to be created.
Current Trends: Food trends, whether they're health-focused, environmentally conscious, or simply innovative, can inspire me to try new techniques, ingredients, and dishes in my cooking. I really like to read and gain knowledge that way but what I love the most after being twenty-two years in the kitchen is R&D.
By staying open to new experiences, developing my teams to become greater in every aspect, exploring different cultures, and keeping an eye on food trends, I can continue to find fresh inspiration for my culinary adventures.
I can do a few different cuisines like, Catalan, Spanish, Mexican, Japanese, and French, but right now, I’m fully committed to French cuisine!
What is your first memory in a kitchen?
In my teenager days, my mom was always waking up around 5 am to start cooking all the tapas for our tapas bar that we had, the sound of prepping and cooking was waking me up every morning but it was also waking up my curiosity to discover how things were made and started to get involved, at least to help my mom to set up the tapas display at our tapas bar! ☺
Then it was also baking during weekends at my best friend’s family business, Dori’s Bakery! in a small village in Catalunya, called Ulldecona. 
The whole process of making bread was just fascinating, the smell of flour, yeast, bread fermenting, shaping the dough, or the flaming hot bread coming out from the circulating stone oven, that was something that stayed in my memory all my life.
Your specialty dishes? 
That would be a Spanish tortilla (potatoes omelette), I have created an octopus croquettes Takoyaki style that I’m very proud of and I do love to make French galettes, Croque Monsieur, and stews, like beef Bourguignon!
Who would you most like to cook for and why (alive/dead/imaginary/etc.) 
Cooking for those in need because it can make a big difference in their lives. 
Cooking with love and respect for the people you're serving will always make a lasting impact, and this is wonderful and very fulfilling.
What is your favourite thing to do when not cooking?
When I’m on my off day  I like to organize my coming week, so I can have peace of mind to do other things like, keeping my personal and professional goals ongoing, learning a new skill or handcrafting something, I mostly try to keep learning and catching up with the latest technologies out there, the next five years technology will rise like a rocket, so must be ready to be able to catch up and to not be left behind. “Knowledge is Power.”
Where is your most favourite city and why?
It will always be the one I live at, the one that I choose to move in, the one that provides me everything I need, where my happiness and career continue growing, where I get to meet new people, and the one that excites me to discover the most together with my wife Aika. 
All places I lived, or traveled have different things to be liked for, but as favourite place will always be home, surrounded by your family, The magical Barcelona. 
Your greatest indulgence? 
- La Prudencia cold cuts and Spanish & French cheeses with good vino.
- Eating at the Ramen House Hototogisu in causeway bay.
- Royce chocolates: My favourite is the Nama chocolate from Hokkaido, Royce launched a Hong Kong special edition with the box featuring a neon light design that reflects one of the traditional aspects of Hong Kong. A must-try!
What would be your last meal?
Definitely not alone, I will call it “The last Supper” where I’ll invite and cook for my 12 most important people alive in my circle and of course join them, the menu will be based on the best signature dishes from my entire career and a lot of vino!
 One memorable dish and where you had it?
The immensely popular “Foie gras mousse” In Singapore at André restaurant 2 Michelin star, mind-blowing and full of emotions. Speechless.
A treat that reminds you of your childhood?
My mom’s rice pudding, (cinnamon, orange & lemon peel) that dish was the star, the one that we are craving 24/7 since kids. (She still prepping it every time me or my brothers visit her).
If you could bring 3 ingredients to a desert Island, what would it be?
- Rice: It's versatile, filling, and has a long shelf life.
- Soy sauce: This adds depth of flavour and can be used in a variety of dishes.
- My Knife: “Not an ingredient but I would also bring my favourite knife, as this is a must-have on a desert island! Truly passionate about Japanese knives, I used to travel to the deepest Japanese countryside to meet ancient masters in search of crafted knives for my collection and usage”.
With these three ingredients, I'd have the building blocks for some tasty meals, even in a desert island setting. Plus, I could experiment with foraging for local ingredients to add some variety!
What is your favourite unusual flavour pairing / mix and match?
This mango dish made with unripe green mangoes and shrimp paste; it is a common street food that is served throughout the Philippines. 
Manggang Hilaw at Bagoong is made with super unripe mangos since they are sour and firmer. The crispiness of the green mangos is perfect for dipping into the salty bagoong (shrimp paste). 
In the beginning was something that my brain couldn’t put together but with time and of course having a wonderful wife from Philippines helped me to make it as one of my top weird food combinations I have.
What will really make you angry at work?
I wouldn’t say angry but frustrating, I reached to a point that getting angry is a waste of time, my quote to go is “Focus on the solution, not on the problem.”
And that’s how I keep developing myself, fresh and positive mind always makes me decide better. 
As a Culinary Leader, your kitchen and team are an expression of who you are, work hard so you, your team and your company will look good all the time!
What is your favourite thing about your career?
The joy and satisfaction I get from creating unforgettable dining experiences for my guests. There's nothing quite like seeing the smiles on their faces as they savour a dish that I've poured my heart and soul into. I also love the constant challenge and opportunity for growth that this career provides. Every day brings new ingredients, techniques, and flavours to explore, and I'm always pushing myself to be better than I was yesterday. Lastly, I cherish the camaraderie and teamwork in the kitchen—there's nothing like the rush of a busy service and the feeling of accomplishment when we all pull together to create something truly special.
What would you like to say to the young people who have just started their career in the culinary field?
To all the young chefs just starting out in this exciting industry, forget about the money in the beginning, choose wisely where is your next job and mentor, and focus on adding value to yourself, because that value is what will make you grow personally, professionally, and economically, embrace your passion, work hard, and never stop learning. The culinary world is constantly evolving, so stay curious and open-minded. 
Don't be afraid to make mistakes, as they are often the best teachers. Remember that attention to detail, a strong work ethic, and a willingness to collaborate will take you far. And most importantly, always cook with love and respect for the ingredients and the people you serve. Bon appétit and good luck on your culinary journey!
Do you have a hobby? How important is your hobby to you?
One of my two hobbies is running Spartan races. I find them challenging, rewarding and they've become an integral part of my life. They've helped me push myself beyond what I thought I wasn’t capable of. It also taught me a lot about perseverance and determination. The “Never Give Up” Philosophy always kept me going.
My second hobby I named it as "Mikasastukasa" after the Spanish phrase "my home is your home". It symbolizes hospitality and values that create a sense of connection.
My sewing hobby, where I mostly create Japanese knife roll bags isn’t just a hobby but was also a source of fulfilment and income through the covid times, it has allowed me to be able to work from home, to express my creativity and to connect with people that I could never imagine I will meet, and that was amazing.
I learnt the basics of sewing from a Thai aunty called Nittaya at her sewing workshop back in Singapore where I lived for eight years before coming to Hong Kong. Every time I start any sewing project from scratch, I will use the knowledge I learned and keep on trying different ways on how to make it better. Sometimes I ended up making things that I couldn’t imagine I would do. It was such a fulfilment. “A Chef by day and a Tailor by night”
As a chef, what does your uniform mean to you?
A chef's uniform isn't just a practical outfit; it's a symbol of professionalism, dedication, and skill. It represents the years of training, hard work, and passion that go into mastering the culinary arts. When I wear my chef's whites, I feel a sense of pride and responsibility. It's a reminder that I'm part of a long-standing tradition and that my role is to create memorable dining experiences for my guests. In short, my uniform is a badge of honour that I wear with respect and gratitude.
This April 2024 is my 10th anniversary of wearing Chef Works, I couldn’t see myself wearing other than that, it really fits my needs, its durability, practicality, and comfort while working.
I loved the evolution it had for the past 10 years and looking forward to the next 10!


Discover more about Victor C Molina and ÔDELICE here.



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