Chef Iker Fernandez

Interview with Chef Iker Fernandez, SPASSO, KL

What do you do and how did you get into the industry? 

As the Sous Chef of SPASSO Restaurant & Bar in MyTOWN Shopping Mall, my role is the menu creation for the opening, kitchen team training and development and preparation of food with our hearts. I was born and raised in the town of San Sabastion – Spain and have been in this industry from a very young age. I was inspired by my mother’s passion for cooking and the delicious dishes she prepared for our family. From her, I learned to cook and from there my father sent me to the famed Luis Irizar Cooking School to further develop my passion and I never stopped since.

Share with us an interesting story from behind the scenes. 

This just happened to me recently when I joined SPASSO. During the opening of our restaurant we had to cook most of our menu from the wood-fired oven as our gas supply was not available yet. The team and I managed to do so much with just the wood-fired oven, that I felt that was one of the hardest but amazing things that we have done.

What’s the best/ worst part of your job?

The best part of my job is definitely the smiles and enjoyment of my guests after they have tasted the food that I’ve prepared for them. The worst part of my job is the large amounts of time that I have to spend in the restaurant kitchen but all is well if your guest loves your food.

What’s your favourite place to travel?

My favourite place to travel to is surely back home to San Sabastian, Spain as I am always away from home working in different places. I am always happy seeing the home of my family and where I started from.

What’s one of the funniest things you’ve seen behind the scenes?

The first thing that comes to mind is one of the carnivals we had back in San Sabastion. It was one of the funniest times I had. The staff of the restaurant, including myself, had to dress up as the mafia while we served our guests. With the black suit, suspenders and hat in the kitchen – it was just too hilarious.

The perfect day off would be…

My perfect day off would surely be for me to wake up without the alarm going off, my mobile phone is off, going on a little adventure on my own around KL town, exploring new food, culture and experiences here. OR stay home just playing my guitar and relaxing by the pool.

A day in the life of a chef is…

… when I come into the restaurant have my first cup of coffee, check the reports from the day before, making sure our stock is right and good, discuss and share with my team on issues arising from the day before and what we should do improve, then hit the day running in the kitchen.

What do you do for fun?

For fun, I play my guitar, which is my other passion and hobby or listen to music. I also enjoy exploring the new sights and sounds of Kuala Lumpur.

What’s something you’d like guests to know about SPASSO Restaurant & Bar?

Here at SPASSO Restaurant & Bar, we serve you Spasso’s Italian heritage infused with a fresh new twist of Spanish delicacies. It’s all prepared with love and passion by our chefs for our guests as we prepare our food for our own families.

What’s your favourite food and wine pairing?

Ox Chop and Spanish Red Wine ‘La Rioja’

What’s your view on the food in your hometown of San Sabastian, Spain?

San Sabastian has one of the best gastronomy experience in the world with an amazing food culture and the birth place of many Michelin star chefs and restaurants from and in San Sabastian.

What’s in store for you in the upcoming months?

I am currently working on a menu update and specials for the coming months. Follow us on social media to know more… Facebook: @Spasso.Mytown | Instagram: @Spasso_mytown

Check out some of Chef Iker Fernandez’ creations here.

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5 Comments

  1. “The best part of my job is definitely the smiles and enjoyment of my guests after they have tasted the food that I’ve prepared for them.” Yes, should always give credit where credit is due, smile and praise and thank them and they will do even better for you.

  2. Cooking from wood-fired oven during their opening is really awesome. Food somehow taste better that way too.

  3. This is a very interesting interview. Your questions are very good!

  4. What a great interview! Lovely photo, too, he looks like a wonderful person!

  5. When I first got married in Rhodesia (as it was then) I lived on a farm with no electricity. I think I probably produced the tastiest meals ever cooking with a wood stove. The only problem was in mid summer, with temperatures in the the upper 30’s centigrade it was a bit like a sauna !!
    Have a good day, cheers, Diane

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