Pepe Moncayo is the chef and owner of Cranes, a restaurant he opened in Washington, D.C., in February of 2020 to enthusiastic acclaim. Of course, normal operations ceased five weeks later, but the fine-dining restaurant survived and the chef’s food, which reflects his own culinary journey, continues to be appreciated by guests.
Moncayo was born and raised in the suburbs of Barcelona and started cooking after his mother passed away when he was 13. He would accompany her to the market, carrying her bags for her as she shopped for food for their meals, and he continued to follow in her footsteps after her death, preparing meals for his father, who worked in a factory, and his older brother and younger sister. He realized that cooking was the field he wanted to go into when, as he searched for colleges to attend, the only thing that appealed to him was culinary school.
After graduation he worked at some of the best restaurants in Barcelona until his mentor, Santi Santamaria of Can Fabes restaurant, invited him to work under him at Santi restaurant at the Marina Bay Sands resort in Singapore. Moncayo stayed in that city-state, working in various positions until he eventually opened his own restaurant, Bam! in 2013.
During his stay in Asia he also visited Japan to learn about that country’s cuisine, and he fell in love with it.
That influence is reflected in the food at Cranes, a restaurant named for the migratory birds. Moncayo says his own journeys have had a strong impact on his own cooking, so the name seemed appropriate.
Listen as the chef-owner shares his culinary legacy and his approach to cooking and running restaurants.
This interview was part of a new podcast series called Menu Talk, a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality. You can subscribe to it wherever you listen to podcasts.
How Mike's Hot Honey sparked the sweet-heat menu trend, starting with Paulie Gee's Brooklyn pizzeria
How Eric Gabrynowicz gave Tupelo Honey Southern Kitchen & Bar a menu refresh while staying true to its roots
How Spike Mendelsohn is changing up healthy eating in the fast-casual and snack spaces
How True Food Kitchen reimagined its menu with a focus on hyper-seasonality and comfort
How Fabio Viviani is expanding his restaurant empire into the sweet side
117 chefs share their secrets to running a successful kitchen and restaurant
How Robert St. John turned Hattiesburg, Miss., into a dining destination
How Yogurtland's flavorologists push the envelope on what frozen yogurt can be
How Ford's Garage innovative menu and vibe draws guests of all ages
How Jonathon Sawyer’s live-fire cooking passion ignites the menu at Kindling
How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission
How Starbird's recipe for perfect fried chicken is powering the fast casual for growth
How food hall pioneer Anna Castellani is transforming community dining
How Jared Galbut turned his Florida-born taqueria into a dining and nightlife destination
How 3 chain restaurant execs put menu innovation front and center
Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the menu—but will never touch the chain's signature queso
How Aaron Taylor and Atlas Restaurant Group are revitalizing fine dining in Baltimore
How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe
At Planta, Steven Salm harnesses the power of plants
How Adenah Bayoh is positioning Cornbread Farm to Soul for fast-casual expansion
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
The Recipe with Kenji and Deb
Walk-In Talk Podcast
The Art of War
Pride and Prejudice
Be My Guest with Ina Garten
Solicited Advice with Alison Roman