Four Seasons Chefs Buy Octopus Frozen. Here's Why It's Better That Way

If you've ever been lucky enough to have a lap tray placed on top of you while dining poolside, then you may have stayed at a Four Seasons hotel. The chain is known for offering diners creative experiences like Four Seasons New Orleans' "Dinner with Impressionists," which provides guests who stay in the Presidential Suite with an opportunity to eat a seven-course meal (per Robb Report). Guests can dine at a nearby gallery and are allowed to try on expensive jewelry, like diamond and ruby necklaces. While the experience, which starts at $25,000, may be best suited for lottery winners, the hotel chain prides itself on hiring well-established chefs and a decadent meal is certainly worth a high price, right? 

In a 2018 interview, Fabrizio Schenardi, who was the executive chef at Four Seasons Resort Orlando at Walt Disney World Resort, told The Daily Meal, "Our Executive Pastry Chef Rabii Saber was on the American team for the Coupe du Monde pastry Olympics...At this resort, culinary is a true highlight, and guests will discover this when they come and dine!" There are plenty of current and former Four Seasons executive chefs who are willing to dish on their techniques. 

One of those secrets might surprise you. Some chefs buy certain ingredients frozen rather than fresh. You might assume that they are simply saving time, but there's more that goes into this decision. 

Some chefs admittedly use frozen food because of pure logic. For example, Chris Dickerson, a chef in Georgia, says, "If something's almost as good [frozen] but much simpler, it's a no-brainer. Practicality should be a consideration when cooking," (via Food & Wine).

Some chefs use this approach when it comes to seafood. Chef Michael Schulson says he gets frozen king crab legs. "They are often caught and frozen at sea. Since the majority of king crab fishing is done in Alaska, due to its short season it's almost impossible to purchase fresh king crab locally," he states. French chef Sébastian Giannini, who used to be an executive chef at Four Seasons Hotel Washington, DC, suggests that his decisions are based on quality. When asked why he prefers buying frozen octopus meat, he reveals, "After you cook it, the meat actually becomes more tender more quickly than it otherwise would be. It does not hurt the flavor or texture at all, either."  

If you're wondering what types of meals can be made with frozen octopus meat, Giannini appears to have that covered. In fact, in 2019 one of the dishes you could find on his menu at the Watergate Hotel in Washington, DC, included grilled octopus tentacles served with chickpea pancakes (socca) and hummus.

As Sébastian Giannini discovered, using frozen octopus as opposed to fresh octopus may be better because the process of freezing them breaks down the fibers inside the octopus, making it more tender and easier to cook, and giving it the best texture. Freezing the octopus also allows it to be preserved for a prolonged period of time while still ensuring that it remains fresh.   

If you're interested in locating your own frozen octopus, there are several options, ranging from an entire octopus that comes in a tray and is frozen immediately after being caught to frozen octopus tentacles that are already cooked. What are some other dishes you can make with octopus? You could try your hand at grilled octopus with lemon and olive oil. Alternatively, you could whip up an octopus salad and add some cucumbers, olives, and garlic. Whether you're splurging on a night at a hotel like the Four Seasons or dining in, it looks like you may have better luck buying the sea creature frozen (think, "tenta-cool").