Chef profile: Nicolás Einersen, head chef at Mareida

Tell us a bit about yourself

I’m a Chilean chef with a strong passion for Chilean and Scandinavian cuisine, based in London for the past nine years. My focus is on ingredient quality, working with exceptional suppliers, and simple, thoughtful cooking. I’ve had the privilege of working with renowned chefs such as Eric Chavot and Max Coen. 

 

Mareida is a new and exciting restaurant inspired by the flavours of the South Andean region of South America, with a focus on Chile.

 

What’s your favourite thing about where you work?

My favourite thing is, without a doubt, the joy of returning to my roots after such a long journey and applying everything I’ve learned to food inspired by my region.

 

What was your first job in catering?

My first job was at the kitchen of the Radisson Hotel back home. Fell in love instantly. 

 

What do you do to relax?

I love playing tennis and spending time with my friends. I’m lucky to share a house with three of my best friends from Chile – it feels like living with close family, which has been the backbone of my life and career here in London.

 

Which is your favourite restaurant?

Definitely Dorian! I’ve had some incredible meals there – it’s a restaurant close to my heart for everything I learned during the two years I spent working there.

 

What is your favourite drink?

Anything related to chilean Pisco. Piscolas or a good Chilean Pisco sour. We are currently developing a Moscow Mule based on Pisco and Maqui that probably has the potential to be my favourite drink. 

 

What is your favourite food/cuisine?

Taking Chilean cuisine out of the equation, it would definitely have to be Scandinavian – more precisely Swedish. It’s a highly underrated cuisine, full of flavour, technique, and exceptional ingredients.

 

Which ingredient do you hate the most?

I wouldn’t say I hate any ingredients, but I really dislike the use of food colouring, gold or silver. 

 

Are there any foods/ingredients that you refuse to cook with? If so, why?

I refuse to use ingredients from beam trawling – it wrecks the ocean floor and harms marine life. I think it’s on us as chefs to look after where our food comes from and choose sustainable options.

 

What’s the best piece of advice you’ve received?

Something that’s really changed my mindset recently is the idea that the team is everything. When you focus on their wellbeing, quality of life and keep a positive attitude, it all translates into passion, flavour, and food made with genuine care.

 

Which person gave you the greatest inspiration?

Chef Gisli Matt. I spent a bit over a month doing at stage at his restaurant Slippurinn in a small island in Iceland called Vestmannaeyjar. His love and passion for guest experience, cooking and sustainability is just mind blowing. That month changed my life completely.

 

I’d be a very sad engineer, haha! If I didn’t have a passion for cooking, I probably would’ve continued my studies and become one.

 

Describe your ultimate nightmare?

A disorganised kitchen, no recipes, no MEP sheets and chefs doing random things around me.

 

Tell us a secret...

My ultimate dream is to live in Sweden. I love the mentality of Scandinavian people. 

 

Chefs trying too hard to impress people. 

 

Who would play “you” in a film about your life?

I’d have to say Pedro Pascal. Nothing to do with the looks – being Chilean, the accent wouldn’t be an issue, but mostly because, like him, I started from the bottom in a foreign country.

 

What is your favourite prepared product?

I’m obsessed with green Tabasco – it adds just the right amount of heat and acidity that I love.

 

Who would be in your “fantasy” brigade?

I would absolutely love to work again with Robin Kosuge, currently running his own gig Robin’s Ramen, he’s such a incredible person and commander or the vibes. Carl Höög, senior sous at Luso, absolute legend. And finally Malin Stjernström currently at restaurant Iris in Norway, hopefully co-leading the kitchen with her insane pastry skills and finesse.