Meet The New Executive Sous Chef of Marco Polo Davao

By | Tuesday, August 11, 2015 1 comment

Aside from its diverse culture and heritage, Davao City is also considered to be a great culinary destination. With its abundant supply of farm-fresh produce, one will not find it difficult to come up with a dish that uniquely depicts the character of the city. Yet, there are those who truly stand out way above rest in terms of creating a culinary masterpiece.

Take for example Marco Polo Davao’s new Executive Sous Chef, Chef Alex Destriza. Having spent his formative years as a culinary practitioner here in Davao, Chef Alex Destriza is excited to take the hotel’s dining outlets to greater heights with the introduction of his signature dishes that are reflective of Davao’s appeal, uniqueness and flavor.

His experience in various hotels and dining establishments here and abroad has sharpened up his culinary expertise. Having experienced being a chef in Ireland opened new doors of learning and opportunities for him to imbibe a different culinary culture. With that, Chef Alex is very willing and confident to share all of these in his new challenge as the hotel's Executive Sous Chef.

During the launching of the Kadayawan Art Exhibit last August 10, 2015, we were treated to a full-course menu at the Café Marco featuring scrumptious masterpieces created, of course, by the new Executive Sous Chef. 

Sweet Corn Bisque with Lapu-lapu Croquette and Ube Tarragon Cream: I like how rich, creamy and surprisingly flavorful this bisque came out to be. The lapu-lapu croquette is seasoned just right to complement with the flavor of the soup.

Malagos Green and Fern Salad, Sauteed Garlic Shrimps, Guava Jelly, Roasted Peanuts and Davao Suka Emulsion: The Davao Suka Emulsion adds that invigorating zest that makes the dish more alluring to the palate.

Sous Vide Beef Tenderloin in Bistek Sauce with Pumpkin and Chorizo Risotto, Kangkong Two Ways, Glazed Carrots and Onions: This elegant serving of beef tenderloin is tender, juicy and simply delightful. The bistek sauce made it even more savory and scrumptious. 

Biko Pandan with Chocolate Mousse and Caramelized Pecan Nuts: For me, this was an unexpected combination of different spectrum of desserts, yet the convergence of flavors was just right to culminate a gastronomic delight.

These dishes are actually part of the hotel's Kadayawan Menu which will be available from August 17 to 23, 2015 at Cafe Marco of the Marco Polo Davao. 

With the introduction of Chef Alex Destriza, a whole new dining experience surely awaits every guest at Marco Polo Davao.

C.M. Recto St. Davao City
8000 Philippines
(082) 221 0888
Instagram: @marcopolodavao
Twitter: @marcopolodavao

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