Chef Werner Schanzl offers sweet indulgences at the Makati Shang

I was at the Makati Shangri-La last week to cover the opening of the World’s Finest Foods Expo for my cooking show and on my way out, I was struck by the sight of something sweet, tantalizing and luscious. I wish I could say it was the sight of my reflection in the mirror that entranced me, but it was far from it. It was actually a tempting display of artfully created pastries that were so lovely to look at. They seemed too good to be wolfed down in a gulp; one would have to sit down and enjoy the ritual of letting these sweet temptations linger and slowly melt in the mouth with every languorous bite. The pastry kitchen of the Makati Shang had always come up with exciting and innovative offerings, and I personally think that they manage to exceed themselves every time.

Later on, Yasmine Hidalgo, Makati Shang’s communications coordinator, would introduce me to the person responsible for these excessive but irresistible indulgences. He is none other than the hotel’s executive pastry chef, a young Austrian named Werner Schanzl. Newly flown in from his native country, Werner has ambitious plans of creating a signature chocolate museum for Makati Shangri-La’s Gourmet Corner, which will definitely send sugar levels to rising.

The new kid on the chocolate block, Schanzl, at 29, is one of the youngest pastry chefs in the industry. How he managed to tuck under his belt over 10 years of international experience gained in reputed cruise liners and deluxe hotels is a marvel in itself. He has worked for the Royal Carribean Cruise Lines in Florida, Celebrity Cruise Lines in Miami, Super Star Leo, Star Cruises Hong Kong, Sun Vista, Sun Cruises in Singapore, M/S Saga Rose in Monaco, M/S Astor and T/S Maxim. A seasoned young hotelier, he has worked for the Hotel Schloss Pichlarn, Hotel Weismayr and Hotel Alpenhof, Zuers am Arlberg in Austria and the City Hilton Hotel in Munich.

One could indulge with a tad less guilt since his irresistible pastries are made of isomalt sugar, which is said to have fewer calories. I am personally struck by his enchanting chocolate displays, which are highlights in the dessert section of the Makati Shang’s daily buffets and catering events. Themes of his creations include flowers, sea corals and abstract sugar.

I am always inspired and enriched by the talent of new and upcoming faces in the industry. I only wish the best for this pastry wizard as he heads his gifted and award-winning team of bakers, who, 24/7, creates the most delectable temptations… the stuff of which could only be found in the sweetest of dreams!