Interview with Vila Komoda Chef Martyn Meid

What’s your favorite cuisine?

I don’t have one specific answer, but a few of my favorites are French and Japanese cuisines or the mix of these two that I often use in my kitchen. In addition, I have a strong fondness for Mexican cuisine.

What is your signature dish?
The chicken liver pate with truffle, apple glaze, sour cream, and rye bread not only showcases my expertise in food but also reflects my personality. Moreover, it is a treasured family recipe that has been handed down through generations.

How does your casual dinner at home look like?
I don't do much cooking at home; instead, my girlfriend takes care of it for me. As a result, our meals span a wide range, including pasta, cepelinai, and borsch.

What’s the dish that you always want to have another bite of?
Pasta or pizza. No, it’s pizza, it’s my fave dish!

What are your top restaurants in your home city, Klaipėda?
Monai

What are your 3 favorite restaurants in Lithuania?
Da Antonio, Džiaugsmas and Fabai grill bar (šašlykinė).

You will host a pop-up dinner with Another Bite Food Club on June 2nd! Can you reveal to us one dish from the menu?

I'm eagerly anticipating this dinner, and I believe the highlight of the evening will be a toasted rye bread patty topped with caramelized onion, smoked eel, and dried bresaola. It's a combination that doesn't resemble Mexican or Japanese cuisine, but we'll prepare it using techniques inspired by both culinary traditions.

Why Mexican-Asian fusion?

Firstly, as I previously mentioned, my fondness for both cuisines is the main reason. While it may seem unusual, I find intriguing similarities between them in terms of freshness and captivating spices.