He remembers his grandfather playing tango music on the accordion and drinking maté, a traditional South American caffeine-rich infused drink like tea. His step-father was an avid collector of vinyls too: African folk, traditional Venezuelan and Colombian tracks, Elton John and The Beatles that he played on a turntable in his studio. Saturdays were for music, listening to songs and jamming along, he says.

On a vibrant blue-tiled wall at his first restaurant MONO, faded vinyls passed down from his music-loving step-father take centre stage. Now Chaneton draws links between jazz where “you play something you’ve never played before with notes you know,” and being in the kitchen. “Where how you’re feeling in that moment can give you a completely different flavour.”

Ricardo Chaneton seeks style and precision

Polish and perfection are at the core of everything chef Ricardo Chaneton does, but that’s even more true when it comes to the kitchen where he crafts aesthetic plates of food that celebrate the flavours of his homes around the world. His choice of watch is no different. The Code 11.59 by Audemars Piguet Selfwinding Chronograph in a sleek hue evokes style and precision with its myriad of details invisible to the naked eye.

The smoked grey sunburst lacquered dial and the 18-carat white gold bezel, lugs and case back are subtly enhanced by an 18-carat pink gold middle case, which foregrounds the case’s multifaceted architecture and refined hand-finishing techniques. Both stylish and practical, it can endure the high-intensity environment of MONO, evenings spent in jazz bars and the strumming of a guitar.

The innovative design of this Selfwinding Chronograph is combined with the Manufacture’s age-old craftsmanship—much like MONO’s traditional French technique and creative Latin American flavours—which allows the chef to keep time accurately. This is ultimately the difference between an exceptional restaurant-worthy meal and a bad one. Every minute counts.

For more information, visit audemarspiguet.com