Part 3/8:
Chef Paddy, the sous chef and a seasoned master butcher, plays a pivotal role in the butchery process. A distinguished professional from the UK, he guides the team through the intricate cuts of meat while also tackling unique cooking techniques. The dry aging process, which takes place for 28 to 35 days, is strategically important as it heightens the flavor and tenderness of the steaks. The restaurant utilizes a Turkish-style grill, reminiscent of their first establishment, which brings out the best in each cut by using high-quality Ecuadorian charcoal.