I still remember the first time I had truly exceptional octopus. Until then, I’d only known the rubbery version that had given so many people a reason to swear they’d never order it again. But this was different. It was delicately charred over an open flame, impossibly tender, kissed with olive oil and lemon, and served so simply that there was nowhere for the cooking to hide. That meal completely changed my perspective. It reminded me that great chefs don’t rely on complicated techniques to impress you, they rely on restraint and confidence.
