“We first met and discussed all things human and divine right on this board, and then it was long e-mails, and then those great moments spent together at Blue Hill in Manhattan or at Asturianos in Madrid, tasting and appreciating great food, sometimes refined modern stuff, sometimes a simple plate of beans. Bux was an exceptional example of a trans-Atlantic sensitivity to culture and food, perfectly complemented by the spark that Esilda always was at his side. We met late in life, but it was as if we’d known each other forever.

I learned much from him, and I admired the enthusiasm and the keen grasp of things with which he attacked the wide subject of the Spanish culinary boom. He had known it tangentially, as a sideline to his longstanding dedication to France and French cuisine. But once he decided he needed to know more about it, it only took him two or three years to get to experience ( i.e. - first hand, all over Spain) all of its intricacies. He went to the Basque Country to discover cutting-edge developments, and to a remote village in Alicante to taste the best paella in the world.

In brief: he saw, he tasted, he knew. Authoritatively so.”

W.

The last time I saw him was a few months ago while lunching at Chinatown Brasserie. I hadn’t seen him in a while and he seemed fine.

My heartfelt condolences to Esilda and her family.

S.

Bux was my godfather at eG and have had unforgetable meals together, I’ll miss him even if we didn’t talk much lately.

Rest in peace.

Will raise a toast to you.

My heartfelt condolences to the family.
Goodbye my friend.