Chef Martin’s new domain

CEBU, Philippines - I never fail to mention that I met Martin Przevodnik when he joined Cebu Plaza Hotel as a very young sous chef with his wooden clogs click-clacking across the tiled floors of the spacious kitchens.

As the PR Manager of that city resort hotel, I initially had a nightmare spelling his name in my press releases and collaterals.  This David Caruso deadringer (of CSI Miami) later went abroad for some years, only to return to Cebu Plaza as its Executive Chef.  Then he stayed on until CPH closed its doors. (It is now the Marco Polo Plaza)

Meeting Chef Martin several years later took place in Alegre Beach Resort & Spa in Sogod town up north. He amazed us with his use of local produce to come up with world-class dishes, like the Peppered Tuna and Jackfruit Salad with Wasabi Dressing in Balsamic Reduction or the fragrant Parrot Fish Baked in Clay Crust or the Aubergine Ragout or the Green Jackfruit in Tomato Salsa. Lovely delicious authentic fusion cuisine at its best!

So it was truly delightful to have crossed paths again with my “old” friend Chef Martin, this time at the newly inaugurated pioneering 5-star property in Bohol: The Bellevue Resort Bohol of the Bellevue Hotels & Resorts.

As Executive Chef of this 159-room classy property, Chef Martin oversees the menu details of CENA (Spanish term for “dinner”) – a 56-seater a la carte restaurant offering Chef Martin’s expertise: fusion cuisine using abundant local produce (most notably “ube” or purple yam that Bohol is famous for); LAMIAN (Visayan term for “delicious”) – 180-seater all-day buffet hub featuring international cuisine from 6 am until 10 pm.

We tasted the breakfast and lunch buffet spreads, and notable dishes were the kalderetang kanding (goat stew), the very fresh seafood stew, the cooked-upon-order Fetuccini Alfredo – in all its piping hot goodness!, lovely maki spread at the Japanese corner, lechon manok at the carving station, as well as items for grilling like squid, chicken, pork belly. And halo-halo for a triumphant sweet finish.

MAREA – adjacent to the spectacularly located pool bar, this 150-seater seafront fine dining option is the signature seafood restaurant of Bellevue Resort. Gourmet dishes of the freshest catch from the surrounding seas are matched with the best vintages from wineries around the world. This outlet operates from 11am – 10 pm.

During the opening of The Pavilion, the wedding reception venue of the hour in Bohol,  Chef Martin showcased his talent at the salad bar: kinilaw nga kanding (fermented raw goat meat), okra salad with shrimps, and guava with crab meat.  These were deliciously memorable on our palate! (The Bellevue Resorts are also famous for  Chinese dishes with their imported Chinese chefs from Hong Kong and Mainland China.)

So, rest assured that you are in good culinary hands if you are billeted at Bellevue Resort in Panglao Island, Bohol.  That is now  Executive Chef Martin Przevodnik‘s  creative domain.

Bon apetit!  (FREEMAN)