Chef-owner Fernando Arevalo, who hails from Bogota in Colombia, trained at New York’s Institute of Culinary Education. At Preludio, Arevalo’s cuisine revolves around themed experiences of his autobiographical narrative. The first chapter was titled "Monochrome”, second was “Time”, third was “2 Roads”, and the fourth and latest one is “Author’s Cuisine”. The chef puts his Colombian-Italian heritage on a plate with a delicious menu that harks back to his childhood. His pasta dish, “Mother Knows Best”, was inspired by what his mum cooked for him as a child. Arevalo’s version is made with al dente tagliatelle, Datterini tomatoes and Wagyu beef, served on the side. With the use of Sawara (Spanish mackerel), the chef gives an Asian twist to the classic South American dish, chicharron con todo. Accompanying all these ‘chapters’ is the chef’s signature Parker House Rye Bread, glazed with fermented mushroom, bacon and maple, and served with house-smoked butter for a decadent start to the meal.