F&B dining like no other

Photos by Aldo Nelbert Banaynal

CEBU, Philippines - The minute you drive into the resort, with the sun just rising above the horizon and the sea breeze gently rustling the leaves of the canopy of trees, you can already sense all the worries and stress of city life melting away. You will feel even more relaxed when warm smiles and refreshingly cool face cloths greet you at the reception.

And, as soon as you step into the newly-renovated ocean-view lobby of the Pavilion with its signature Kenneth Cobonpue furniture, the aroma of freshly-baked Filipino breads will tickle your nostrils. These will be cordially offered to you not just by the friendly staff, but also by Executive Chef Ben Chavez or F&B Service Manager Chris Cuadero themselves when they are around, which is always the case because the two believe in hands-on service. They are always seen going from table to table, asking clients if they are having a good time, trying to know their concerns.

The Breakfast Breads and Other Fresh Foods

Baked fresh every 4am in the morning, the signature breads of Alegre Beach Resort and Spa are what you can find in your neighborhood panaderia, only creamier and more delicious. They come in bite-sized goodness that literally melts in your mouth... ube ensaymada, cheese roll and peanut butter bread. Even their simple pan de sal is to die for.

“Guests eat them for breakfast and take dozens home for pasalubong. We bake at 4AM and make sure there are no leftovers. Our production is limited so we could give clients breads that are fresh and carefully prepared early in the morning,” Chef Chavez said.

Both chefs are working together to make Alegre Beach Resort and Spa the only F&B dining destination that people go to in the northern part of Cebu.

“We want to get all people to dine with us. People go to Carmen and will immediately head to Bantayan. We want to change that. We want people to know and see that they don’t have to go that far to be treated to the best. That’s why we set-up the day tripper package. This is our initiative where we also promote local cuisine to capture local and international markets,” Chef Chavez said.

The day tripper package started in February and was slated to end this month. Because of its success, it may be extended until June. The package is good for a maximum of ten people and a minimum of six at Php1,000 per head. It comes with transport that will pick up the day trippers anywhere they want, as well as free use of the pool, beach and other amenities.

It also comes with lunch at the Pavilion or at the Cliff Bar where the signature barbeque of the resort is served buffet style and everyone can eat under the shade of huge Talisay trees.

Chef Chavez shared, “We serve international cuisine with local ingredients and we’re always serving healthy foods. We use honey instead of sugar; instead of Tabasco, we use chilli. We have our own herb garden. We have coriander, tarragon, lemon grass, basil, chilli, cherry tomatoes and we have our own kalamansi and siniguelas trees. Even our coconuts are grown here.”

 â€œWe serve local catch of the day. We have anduhaw, parrot fish, barilis, tuna, tanguige and the favorite baby lapu-lapu,” Chef Cuadero chimed in.

The chefs shared that Alegre are now getting corporate accounts for team buildings, conventions, conferences and meetings. “Our next targets are clients from Manila. We want them to see that Boracay and El Nido are not the only destinations they can go to. There is also Alegre in the island of Cebu. We are making a big noise in the market at the moment. We are “hot” right now and we want to keep that going,” Chef Chavez said.

As Alegre’s beach is a marine sanctuary, one of the main attractions of the resort is the fish feeding at high tide. This is when guests get to feed banak or disau that come to the shore with leftover breads from breakfast. The resort also has different bird species like the bayawak as well as a resident eagle.

 â€œAside from being family-oriented, we also treat everyone fairly, no matter how they look. It is our aim to keep our guests coming back…that’s why we are Alegre,” he underscored.

Chef Cuadero added, “We customize meals and menus according to our client’s profile. on their nationality and preferences.” “As we are aiming to become a great dining destination, we also offer romantic dinners with a dedicated chef and service by the beach, under the moonlight,” he shared.

At Php4,500, this romantic gourmet dinner will be four-course with a bottle of wine.

“Our future is looking great. We are planning to reach 89 rooms by 2016 and we are planning to set up a specialty restaurant with our al fresco dining with 60 seating capacity. That will be a great addition to our newly-renovated bar and kitchen,” Chef Chavez said.

“The 44 hectares of Alegre is also not just for dining but also for pleasure. We have the sea, the sand, kayaking, gardens, a basketball court, a swimming pool, a gazebo, bicycles, cabanas and aqua sports. We have a lot to offer to capture the market. We are not just promoting our restaurant, the Pavilion, but also our excellent service,” he also stressed.