A chef’s tasteful inspirations
MANILA, Philippines - To say that the chefs at Ayala Malls are good is a brutal understatement, because fact is, one of its many restaurants got the presidential seal of approval. Yes, one fateful day, President Aquino walked into Kai Restaurant in Greenbelt unannounced and gave chef Gilbert Pangilinan the surprise of his life. His Excellency ordered some beef dishes and instantly became a fan. It was the delicious start of Kai and Mr. President’s relationship.
In the midst of lunchtime, chef Gilbert left his bustling kitchen to talk about his juicy affair with Greenbelt, an Ayala mall that is synonymous to excellent food and great time. When asked how it’s like to be a chef at an Ayala mall, he gave a generous serving of his thoughts.
“Ayala Malls has such high standards that constantly challenge us to strive for something better. In my 13 years at Greenbelt, I’ve learned to always stick to these standards and stay true to your core. So that your diners will have a solid grasp of your restaurant’s identity,” the chef expressed.
Chef Gilbert added that, aside from its lush open spaces, he fell in love with Greenbelt’s clientele — a sophisticated bunch of foodies that motivates and inspires practicing chefs like him.
For Bistro Group’s chef Josh Boutwood, being a chef at an Ayala Mall means striving for perfection and having a clear understanding of the market.
“Every day presents a new challenge. Today’s mall-goers give us more reasons to push the boundaries and create exciting dishes to satisfy every discerning palate,” chef Josh added.
Chef Candy Lu of Candy’s — a homegrown restaurant in Centrio Mall, Cagayan de Oro — underscores the significance of camaraderie.
“It is very inspiring to work with Ayala Malls because they are very compassionate. They never fail to help me in any way they can. The rapport is one big factor in motivating me to become a more creative chef,” she pointed out.
According to the chefs, the seamless evolution of each Ayala mall from a mere retail center to a notable dining destination has something to do with Ayala’s unwavering support for culinary experts like them.
“Back then, Kai was quite a new concept. A lot of diners weren’t ready for modern Japanese cuisine, but Greenbelt believed in our vision,” chef Gilbert recalled.
Like a secret ingredient, this love that binds Ayala Malls and its esteemed chefs translates into scrumptious treats that satisfies every gastronomical craving known to man.
If dining at an Ayala Mall were a taste, the chefs agreed that it would be umami — decadently satisfying and will leave you wanting more.
