Memories: Best of the Best at the Tivoli.

MANDARIN ORIENTAL, MANILA WELCOMES BACK FORMER EXECUTIVE CHEF NORBERT GANDLER FOR “MEMORIES: BEST OF THE BEST AT THE TIVOLI”

The Tivoli, Mandarin Oriental, Manila’s signature European fine-dining restaurant, takes guests on a culinary journey down memory lane on July 11 via the cuisine of the restaurant’s celebrated former

Executive Chef Norbert Gandler. The one-night only dinner fete will kick-start the two-week “MeMOries: Best of the Best in The Tivoli” promotion which begins on July 16, marking the restaurant’s grand finale following the recent announcement of the hotel’s closure later this year.

Accompanying Norbert Gandler for the highly-anticipated dinner affair are the renowned former Executive Pastry Chef Ernie Babaran and former Sous Chef Kenneth Cacho. Together, they will recreate some of The Tivoli’s best-loved dishes and timeless favourites as part of an exquisite nine-course Degustation menu. Tivoli aficionados can look forward to indulging in such classics as: Millionaire’s Salad, The Tivoli Bouillabaisse, Port Wine Braised “Mulawarra” Veal Cheeks, Australian Bultarra Saltbush Lamb, and Roasted Nebraska Prime Angus Beef Strip Loin, among others. The Degustation menu is priced at PHP 2,400, subject to prevailing taxes and service charge.

Norbert Gandler began as Executive Sous Chef of The Tivoli (erstwhile The Tivoli Grill) from 1989 to 1992, and then later returned as Executive Chef from 1995 to 2003. He is currently Executive Director at the International School for Culinary Arts and Hotel Management (ISCAHM) which he runs with the assistance of both Ernie Babaran, the school’s Director for Pastry and Baking Arts, and Kenneth Cacho, one of the school’s Chef Instructors. Gandler also owns Aubergine Restaurant and Patisserie, a fine-dining restaurant where students of ISCAHM also receive their training.

“We are all looking forward to the return of Mandarin Oriental, Manila’s legendary Chef Norbert and renowned formers chefs Ernie and Kenneth, all of whom have had significant contributions to making The Tivoli the preeminent restaurant that it is today,” shares Rene Ottlik, Executive Chef. “We hope that our guests will enjoy relishing some of The Tivoli’s best-loved dishes from days past, for one last time before we close our doors”.