What makes a seasoned chef?

Up-and-coming chefs can now command attention in the kitchen as The Establishment, a hip restaurant and lounge at Bonifacio Global City, puts the spotlight on them for two months as part of its “The Seasoned Chef” campaign.

One of the country’s culinary whizzes will be given a chance to regale diners with their signature dishes at The Crystal Room, an elegant, all-white, intimate restaurant known for its flavorful Pan-Asian cuisine.

French-inspired and very European in charm, The Crystal Room lets you dine in the lap of luxury as it boasts customized chandeliers, fresh orchids, comfy couches and crystal dinnerware.

“The Seasoned Chef is an innovative program where we invite and feature local culinary talents who will create exciting dishes and compose a menu especially prepared for The Crystal Room clientele,” explains Kitchie Diaz, marketing and PR manager, The Establishment.

Technical fowl: The roasted chicken breast with ravioli and Asian jus is one good example of a Frenchified Asian dish. Photos by WALTER BOLLOZOS

Jumpstarting this exciting epicurean adventure is chef Him Uy de Baron, who is quite known in the food industry for his catering business. Chef Him takes over The Crystal Room until April 1.

Getting to know ‘him’

Chef Him’s passion for cooking took a backseat when he decided to help his father run the family business right after finishing his culinary arts degree from De La Salle University, College of St. Benilde.

“I got burnt out as an apprentice in one of the restos in Australia. It was so difficult so I quit and came back here. I worked for my father’s company for a while and I got paid well. Then I had an epiphany that made me realize that my purpose in life was to cook. Needless to say, I’ve pursued that purpose and have never looked back,” relates chef Him, who also studied at Le Cordon Bleu in Sydney.

The amiable chef grew up eating good food. His mom is an excellent cook whose specialty includes Pinoy comfort food such as sinigang na baboy, adobo and paksiw.

TSquash blooms tempura, anyone?: Squash blooms filled with prawn mousse then deep-fried to perfection

“I spent a lot of time with her in the kitchen even when I was younger. So while my brothers enjoyed playing basketball, I was busy perfecting my recipe in the kitchen,” he recalls.

Chef Him’s culinary skills have taken him around the world. His style of cooking is fresh and innovative, combining traditional comfort favorites with dynamic dishes that reflect his energy and passion for bold Asian flavors and technical western artistry.

Sophisticated Asian

A fish of paradise: The pan-roasted salmon is paired with a refreshing citrus sauce and well-seasoned slices of tofu.

Chef Him has created a simple but concise Sophisticated Asian set menu for his two-month “apprenticeship” at The Crystal Room. Diners are offered two choices from the appetizer all the way to dessert.

“As a chef, I get inspiration from the various places I’ve been to. I love Asian cuisine but since I studied at Le Cordon Blue, I try to inject French flair into each dish,” chef Him says.

The roasted chicken breast with a ravioli of shimaje and shiitake mushrooms and Asian jus is one good example of a French-ified Asian dish.

“This dish is inspired by chicken and dumplings. The French influence is evident in the sauce. Instead of serving the chicken soaked in a broth, I reduced it to get that creamy consistency. I whipped up mushrooms ravioli instead of dumplings. It’s a classic example of what I’m trying to do,” notes chef Him.

Chef Him creates classic Asian dishes, adding dashes of French, Italian, and sometimes Japanese flavor to distinguish his menu.

The tempura of squash blossoms filled with prawn mousse and plum chili dressing perked up our appetite and teased our taste buds to try more of chef Him’s gourmet treats.

One particular dish that stood out is the pan-roasted salmon with orange gastric and broiled tofu. This dish tickles the taste buds as the salmon is paired with a refreshing citrus sauce and well-seasoned slices of tofu.

The mango panacotta and pandan cream with muscovado syrup and fresh fruit is the best way to end a well-flavored meal.

Mango surprise: The mango panacotta is the best way to cap a well-flavored meal.

Chef Him’s set menu is priced at P970+ for lunch and dinner, exclusive of a 10-percent service charge. An a la carte menu is also available.

“The Establishment did a great job in giving opportunities for up-and-coming chefs like me to show the stuff we’re made of. Here, you’ll have a feel of what it’s like to run your own restaurant, how to deal with the kitchen staff and the guests. After this worthwhile experience, I can now pursue my dream as a ‘seasoned chef,’” enthuses chef Him.

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The Establishment is at Unit A, The Fort Entertainment Complex, 26th St. corner 5th Ave., Bonifacio Global City. For reservations, call 844-9093 or 844-6364.