Thanks to Toni Gregory and Lia Bernardo, I was able to see and stay in Anya Resorts in Tagaytay. As soon as I could, I had booked for another weekend stay because I wanted to bring my Dad and my daughters to see this beautiful place that's only an hour and a half away from Makati.
My dad, who's very critical about every single thing imaginable, was very impressed.
During our stay, we were able to enjoy a wide variety of dishes for breakfast, a great time at the pool and sleep soundly in their very comfortable villa.
I also met their Executive Chef, Jonathan Bouthlauz from Saint-Malo, France. At a young age of 33, this talented chef has a history of working for 5-star hotels all over the world, some of which have the much coveted Michelin star.
He started his career 16 years ago and his passion for cooking has landed his first Executive Chef position in Anya Resort, his first assignment in Asia. He began working for Anya October 2017 and being his first time in the country, he had to learn how to cook Filipino dishes and add his own signature to the menu.
I asked him about the challenges he has faced as a chef and confidently he says, "None, I have a relationship with my meat and seafood suppliers from Dubai, Australia and Europe and they continue to bring me the best of what they have to offer. It is what I want the guests of Anya to have as well."
"The oysters we serve come from France, steak from Australia and sea bass and salmon from Europe. For dessert, I work with a very talented Filipino pastry chef. We try to infuse my knowledge with his in creating delicious sweets using local fruits and ingredients. I like for him to explore French ideas so that the guests can have a taste of both culinary worlds."
And that we did. My dad, Jody and Jacqui and I left Tagaytay with a sense of happiness about having a place like Anya to run to for a restful weekend.
To the whole staff that made our stay wonderful, THANK YOU. We shall be back for more.
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