One kitchen, six visions
Too many cooks may spoil the broth, but not in the case of Café Summit’s chefs. They collaborated for “Reimagined Filipino Cuisine,” a two-month showcase of creative dishes that will be offered in all of the restaurant’s six branches nationwide starting June 9.
First, each of the six chefs was tasked to create one signature dish that best represents their interpretation of the theme. Next, they had to learn to cook their colleagues’ dishes to ensure uniformity when served in their respective turfs in different properties under Robinsons Hotels and Resorts (RHR).
Preparations began in late 2024, RHR corporate director for food and beverage Cecille Padilla told Lifestyle at last week’s launch of “Reimagined Filipino Cuisine.” By March 2025, the chefs got together for the company’s food and beverage summit and eventually finalized the special menu.
“We wanted to showcase our chefs through our reimagined, or elevated, menu,” Padilla said. “It is also a way to honor the cultural heritage of the Philippines.”
She explained at the event, “Each day, a different chef will take the spotlight, sharing a personal masterpiece that reflects their roots, inspirations, and culinary artistry. And then we celebrate the full spectrum of talent as all six featured dishes are showcased in one incredible Sunday spread.”
For Monday, Maurito “Mau” Dominguez, head chef of Café Summit Galleria Cebu, takes the spotlight with his Crispy Lechon Kinunot. Tuesday is for Café Summit Naga head chef Francis “Kiko” Joseph Tugnao and his Maya-maya, Kahel, at Lukban dish. Come Wednesday, Café Summit Tacloban sous chef Ricky Norcio takes his turn with his Chicken Hinatukan.
Thursday is reserved for executive chef Arvin Ace Barsaga of Café Summit Greenhills to delight diners with his Braised Short Ribs Kinamatisan Ravioli. Friday becomes extra exciting with Beef Bulalo Riyandang by Café Summit General Santos head chef Remie Malicy. Finally, for Saturday, Café Summit Tagaytay head chef Ernie Baculio makes the long wait worthy with his Crispy Hand-rolled Palabok.
Inspired cooking
At the launch of “Reimagined Filipino Cuisine” held in the restaurant’s Greenhills branch, Barsaga was joined by Baculio of the Tagaytay branch in introducing the special menu.
Barsaga explained that he got the inspiration from his farming roots in Pangasinan and his fascination with Italian cuisine in creating Braised Short Ribs Kinamatisan Ravioli.
“As a kid, a highlight for me was harvesting tomatoes,” he recalled in mixed Filipino and English. “They easily spoil, but my grandmother was very creative to avoid waste. She used tomatoes in every dish. And that’s the comfort I feel when I taste kinamatisan.”
Then an idea hit him: “If in ravioli, ingredients like spinach and cheese are used, why not tomatoes? But make it Filipino style with local spices, so kinamatisan it is!”
Baculio was inspired to create Crispy Hand-rolled Palabok by the noodle dish that he usually makes for the beneficiaries of their feeding program in a Tagaytay community. He added a twist by turning the “humble palabok” into cabbage rolls.
He pointed out that diners will not have an idea about his dish until they bite into a roll and taste the familiar palabok flavor. That’s his way of elevating traditional Filipino cuisine.
As for learning each other’s signature dishes, along with their colleagues, Baculio and Barsaga said they each made an instructional video showing the entire process, from preparing the ingredients to plating the finished product.
“This is a collaboration, not a competition,” Baculio maintained, then turned to Barsaga. “I’m older than you, but I always ask you questions.” He added, “It’s the same for the other chefs in other properties. We help each other.”
