In the kitchen with three of the names behind some of our favorite food concepts.

More than just places to shop, our Iconic Collection of retail properties are true dining destinations, boasting sophisticated restaurants that reflect the unique and rich culinary traditions of their local communities.

From Michelin-starred Chef Pepe Moncayo, who brings his passion for Singaporean cuisine to Jiwa Singapura at Tysons Galleria, and to Chris Perry, who is building upon his family’s fine dining legacy with Perry’s Steakhouse at The Shops at La Cantera, to Jacobo Jafif, whose Danko Hospitality Group recently opened French Mediterranean restaurant Villa Azur at Grand Canal Shoppes at The Venetian Las Vegas, Iconic recently caught up with the people behind some of our favorite food concepts.

In the Kitchen with Jiwa Singapura Chef Pepe Moncayo

“The best restaurants are those that allow you to disconnect temporarily from your reality and experience something memorable.”

Catalonia native Pepe Moncayo grew up with a love for food. “From childhood, I have lovely memories of my mom’s cooking—like rabbit rice, stuffed squid, potato omelette, hake [fish] in salsa verde, cocido [beef stew]—I could go on and on,” he says.

Beyond just an appreciation of his mother’s home-cooked food, Moncayo also developed a love for cooking, learning alongside his mother. After she passed away when he was 13, Moncayo was appointed executive chef of his household, and from there a career was born.

Moncayo recently took a few minutes out of his busy schedule as head chef for the newly opened Jiwa Singapura in Tysons Galleria to talk about his favorite subject: food.

Iconic Collection: Do you have a particularly memorable or favorite food experience?

Pepe Moncayo: I love to eat, and I’ve been lucky to travel quite a bit. I’m going to pick the day I was at Katsuyama Brewery in Sendai when the owner, Jihei Isawa, introduced me to the pairing of sake with Italian traditional cuisine—eye-opener and mind-blowing!

IC: Can you share a little bit about your restaurant, Jiwa Singapura?

PM: The concept is a love letter to the amazing country of Singapore and its unbelievable cuisine. My life and career brought me to Singapore, where I spent 10 years.

IC: What inspired the name Jiwa Singapura?

PM: Jiwa Singapura literally translates to “The Soul of Singapore.”

IC: Walk us through some of the highlights on the menu, from appetizers to main dishes, desserts to drinks.

PM: The menu features the staples of Singaporean cuisine, like Hainanese chicken rice, chili crab, and laksa [a spicy noodle dish]. My aim is to replicate the recipes the way you’d get them back home. In the tasting menu though, I’ll allow myself to revisit Singaporean dishes with a very personal approach. For desserts, my favorite ever Cendol [an iced Asian dessert with coconut milk] will be there and our cocktail program will showcase the flavors and aromas of Singapore creatively.

IC: Can you tell us a little bit about Singaporean cuisine?

PM: Singapore cuisine is influenced by the coexistence of Malays, Chinese, Indians, English, Portuguese, and Indonesians for two centuries. And there are more influences, like Japan and Korea.

IC: What do you think will surprise diners at Jiwa Singapura the most?

PM: The whole package. Singaporean cuisine is amazing, as is our team of passionate professionals. And the space itself is a beauty.

IC: Restaurants provide such wonderful environments for gatherings and big moments. What do you love most about dining out?

PM: I love the experience as a whole; it is not only about the food. The best restaurants are those that allow you to disconnect temporarily from your reality and experience something memorable.

IC: What gives you the most pleasure when you’re in the kitchen?

PM: Two things—watching guests enjoy what I cooked for them and repetitive work. I enjoy manual jobs that require precision, repetition, and focus. From wrapping 150 dumplings to whipping 30 pounds of wild mushrooms for three hours, it relaxes me and allows me to think peacefully.

IC: You’ve lived and worked around the world. What are your favorite cities or towns?

PM: Singapore, Barcelona, Istanbul, Tokyo, Taipei, Iquitos in Peru, and Paris.

IC: What are some of your favorite restaurants around the world?

PM: Restaurant de l’Hôtel de Ville de Crissier in Switzerland, Asador Etxebarri in Spain, Waku Ghin in Singapore, and Le Calandre in Italy.

IC: Which chefs do you admire?

PM: I especially admire those who created new paths and changed the game. I’m very passionate about the culinary movement of the nouvelle cuisine that happened in France in the 1960s and 1970s.

IC: With whom would you like to wine and dine once? 

PM: I’d dine with one of my mentors, Ismael Alegria Garcia.

IC: Do you have a guilty food pleasure?

PM: Of course—fast foods!

IC: What are some of the things that inspire you as a chef?

PM: Two things: Ingredients—a sense of duty to make the best dishes possible out of them—and guests—a sense of respect for those who trust us to take care of them.

Jiwa Singapura is located at Tysons Galleria in McLean, Viriginia. For more information, visit jiwasingapura.com. 

IN THE KITCHEN WITH CHRIS PERRY

“This passion for excellence has always been a driving factor that inspires me. I’m always willing to roll up my sleeves and work side by side with our team, as no task is too small.”

Founded as a butcher shop in Houston, Perry’s Steakhouse & Grille opened its first restaurant in 1993 and now has locations across the country, including at The Shops at La Cantera in San Antonio and Oakbrook Center, outside of Chicago. Known for its butcher-fresh prime meat, this family-owned, award-winning steakhouse also delivers an elegant, memorable experience—from signature dishes carved tableside to flaming desserts prepared tableside and from showstopping sides to live music daily.

Iconic recently caught up with Chris Perry, founder and CEO, to find out how he’s continuing his family’s legacy while innovating for the future.

Iconic Collection: Perry’s Steakhouse & Grille has been a fixture in San Antonio since 2011. What aspects of this award-winning steakhouse reflect its Texas roots? 

Chris Perry: In 1979, my father Bob Perry founded Perry’s Butcher Shop and Deli in Houston. A few years later in 1986, I began working at the market and persuaded my father to add dining tables, which eventually led to an expansion into some adjacent space. As the market gained popularity, I opened the first Perry’s Steakhouse & Grille nearby in 1993.

I’ve always been proud of these Texas roots. That’s why you’ll notice a cleaver incorporated into elements in the restaurant design, even on the top of Perry’s Reserve wines, as well as a deli display case in the entryway paying homage to these humble beginnings. In addition, we incorporate iconic Texas elements like cow heads or longhorns in art as a nod to our home.

IC: How does Perry’s Steakhouse & Grille differentiate itself from other steakhouse concepts?

CP: Perry’s Restaurants is all about providing an exceptional dining experience, which we call “Rare and Well Done.” When customers come in, we make them feel special and enjoy the experience, which includes watching as their meals are carved to completion table-side.

IC: One of the things Perry’s is known for is its seven-finger-high pork chop. Can you tell us a little bit about how it’s prepared?  

CP: The sweet, smoky, sizzling chop measuring seven fingers high—just as butchers would measure back in the day—is rubbed with proprietary seasoning and cured, then roasted on a rotisserie with pecan wood for four to six hours. Upon order, it’s glazed, caramelized, and topped with Perry’s signature herb-garlic butter, then brought to your table and carved tableside.

A recipe perfected over four decades, it’s plated as three portions—the eyelash (a name I gave the section found above the eye of the chop, the most marbled, melt-in-your-mouth part), three baby-back ribs, and the center cut loin. Since this menu item was designed to leave leftovers to bring home, we developed some award- winning pork chop leftover recipes that are available on our website. The pork chop is also a popular item on Perry’s Online Market, available for shipping nationwide.

IC: Walk us through some of the highlights on the menu, from appetizers to main dishes, desserts to drinks.

CP: Perry’s is known for appetizers, including our Signature Fried Asparagus and our Pork Chop Bites (bites of our famous chop). Our entrees include our prime steaks, Steak Flights, chateaubriand carved tableside, Filet Perry (filet wrapped in bacon and topped with steak butter and jumbo lump crab meat), pan-seared sea bass, and of course, Perry’s Famous Pork Chop.

Our towering wine wall in Bar 79—named after the year we were founded—features hundreds of wines, including our Perry’s Reserve wines: chardonnay, rosé, pinot noir, cabernet sauvignon, and our Big Red Blend. And we are very proud of our signature handcrafted cocktails, including a unique Mini Martini Trio featuring a flight of three mini martinis which rotate monthly. We also offer seasonal off-menu features to provide even more exciting options for our guests.

IC: What are some of the things that inspire you as a restaurateur?  What is the greatest challenge in running a successful restaurant? 

CP: My greatest challenge is to ensure that at the end of each day, we did everything we could to best serve our guests. This passion for excellence has always been a driving factor that inspires me. I’m always willing to roll up my sleeves and work side by side with our team, as no task is too small.

IC: What makes a great restaurant experience?

CP: Exceeding a customer’s expectation with atmosphere, quality, and innovation.

IC: What are some of your favorite restaurants around the world?

CP: Bern’s Steak House in Tampa, SW Steakhouse at the Wynn in Las Vegas, and Gotham Restaurant in New York.

IC: Which restaurant industry person do you admire the most? 

CP: Bobby Flay.

IC: What are your favorite cities/towns to visit? If you could eat through a city for a day, where would you go?

CP: My wife really enjoys travel, but I’m perfectly content spending a weekend in one of the great cities in Texas.

IC: Do you have a particularly memorable or favorite food experience from childhood or as an adult?

CP: When I was nine years old, I was treated to dinner at a local steakhouse. After admiring the waiter’s uniform, his professionalism, and his attentiveness to service, and then enjoying a great meal, I told my family that I wanted to be in the restaurant business.

IC: Do you have a guilty food pleasure?

CP: Fried chicken and hot dogs.

IC: What’s your favorite drink?

CP: Perry’s Big Red Blend.

IC: What’s your go-to breakfast?

CP: Bacon, eggs, and hashbrowns.

IC: What single dish best describes your personality?

CP: Steak and potatoes—a straightforward, down-to-earth dish with lots of layers and flavor.

IC: With whom would you like to wine and dine once and where would it be? 

CP: George Strait. I would invite him to dine at my home and cook for him myself.

IC: What’s your favorite food movie?

CP: “Big Night,” a film about two brothers who run an Italian restaurant (I’m Italian).

IC: What’s your biggest passion outside of work?

CP: Helping friends and family, especially related to health concerns and bio-wellness.

IC: What’s your greatest professional achievement?

CP: My father was my mentor, and I am very thankful that I was able to work alongside him, learn from him, and then take the dream to the next level, with him watching every step of the way.

IN THE KITCHEN WITH JACOBO JAFIF

“There’s no place like Las Vegas. The more we became familiar with this amazing city, the more passionate we felt about bringing Villa Azur here.”

A serial entrepreneur at heart, Jacobo Jafif is the CEO of Danko Hospitality Group, restaurateurs who focus on creating unique experiences that encompass food, drinks, and service. Based in Miami and Mexico City, Jafif’s team operates restaurants around the world, including the recently opened Villa Azur in Grand Canal Shoppes at The Venetian® Resort Las Vegas.

Iconic recently caught up with Jafif to learn more about the celebrity-driven culinary experience he’s bringing to the City of Lights in the U.S.

Iconic Collection: You recently opened Villa Azur at Grand Canal Shoppes at The Venetian® Resort Las Vegas. Can you tell us a little bit about the concept? 

Jacobo Jafif: Villa Azur is a unique destination for those who want to go out, have an elevated dining experience, and be in an upbeat atmosphere without having to go to a club. It is a one-of-a-kind restaurant and lounge that provides excellent food, over-the-top entertainment, and a grandiose party atmosphere blended perfectly.

IC: You have Villa Azur locations around the world. Tell us about the decision to open in Las Vegas.

JJ: There’s no place like Las Vegas. The more we became familiar with this amazing city, the more passionate we felt about bringing Villa Azur here. Las Vegas is a party city also known for its upscale dining, but it was missing a space that provided both. Tourists in Las Vegas come here to visit the best of the best, and I know that Villa Azur can provide that.

IC: Walk us through some of the highlights on the menu, from appetizers to main dishes, desserts to drinks.

JJ: Prepared by Executive Chef Sani Hebaj, Villa Azur’s menu has a unique selection of dishes that anyone could love. Restaurant favorites include starters like the Crispy Tuna— which is made with a crispy rice cake, Big Eye tuna, spicy mayo, avocado crema, yakitori sauce, and wasabi tobiko, or the Truffle Burrata made with pistachio butter, endive, trevisani leaf, grapes, pine nuts, and croutons. Main dishes include the Ravioli de Romans made with house-made ricotta, Comté, Emmental, and truffle with champignon sauce, and Dover Sole Meunière made with caper, lemon, and brown butter prepared tableside.

Specialty desserts include the Jafif Cake, made with crispy layers of puff pastry, cajeta, and vanilla ice cream, and the Smoked Nutella Mousse, made with caramelized marshmallows, graham crackers, and chocolate sauce. Popular cocktails include the J. Spritz—made with prosecco, St. Germain, elderflower, and mint leaves, and the Azur 75—made with No. 3 gin, St. Germain, lemon juice, fig syrup, and Kylie Minogue sparkling rosé.

 IC: What do you think will surprise diners the most about Villa Azur?

JJ: The entertainment at Villa Azur is unmatched. We have extravagant singers, bottle show presentations, music, showgirls, and other surprises during each dinner party experience, guaranteed to make each guest want to get up to sing and dance the night away.

IC: What are some of the things that inspire you as a restaurateur?

JJ: One hundred percent, providing great hospitality. I love talking to our guests and making sure that they have an amazing experience with us. Nothing is more rewarding to me.

 IC: What is the greatest challenge in running a successful restaurant?

JJ: Training staff to successfully fulfill your vision. It’s a challenge at first, but it definitely pays off in the end.

 IC: What makes a great restaurant experience?

JJ: Delicious food, quality service, and a charming ambiance.

IC: What are some of your favorite restaurants around the world?

JJ: My all-time favorite restaurant is The Surf Club Restaurant by Chef Thomas Keller in Miami [Surfside].

IC: What are your favorite cities/towns to visit?

JJ: I love to visit Miami, New York City, and Italy!

IC: If you could eat through a city for a day, where would you go?

JJ: Las Vegas, no questions asked. You can find the best of the best in this city.

IC: Do you have a particularly memorable or favorite food experience from childhood or as an adult?

JJ: I come from a foodie family. Food has always been an important aspect in my life. One groundbreaking moment in my life was when I went on a family trip to Europe and Istanbul, where we were able to appreciate the incredible culture and food made with the freshest ingredients. It was phenomenal.

IC: Do you have a guilty food pleasure?

JJ: Chicken sandwiches.

IC: What’s your favorite drink?

JJ: I love an Old Fashioned with tequila.

IC: What’s your go-to breakfast?

JJ: Bagels and lox.

IC: What single dish best describes your personality?

JJ: Veal Milanese

IC: With whom would you like to wine and dine once and where would it be?

JJ: I would choose Steve Wynn, who I admire, and it would be somewhere in Italy.

IC: What’s your biggest passion outside of work?

JJ: I love to play golf and DJ.

IC: What’s your greatest professional achievement?

JJ: I’ve always dreamt about opening a restaurant in Las Vegas. I’m so happy to have made this dream come true.

Words by Kerrie Kennedy