Chef Sau Del Rosario Comes To Pino

The reputation of Chef Sau del Rosario as the country’s most prolific young chef is not without reason. Consider the prestigious hotels and food outlets he had been to and the countries that availed of his culinary expertise: Raffles Hotel in Singapore, Equinox in Swisshotel, Restaurant L’universe in Nice, France, Le Devellec in Paris, Luna in Shanghai... the list continues and the demand of his gastronomic wizardry never stops to this day.

You might say that Sau was born in the right scenario that effected the preoccupation that made him famous and a most respected kitchen denizen. He was born in Pampanga, one of the country’s culinary centers that boasts of prominent people engaged in the food business, to a family of Chefs spanning four generations. His father, was a great influence that he and his nephews took up studies in the same school he went to, the Culinary Institute of America, before taking up and graduating from the Hotel and Restaurant Management degree at the University of the Philippines.

A job as junior commis of the Westin Philippine Plaza was his baptism of fire that led him to be with the pioneer team that opened the EDSA Shangrila Hotel, the first Shangrila property in the Philippines and, two years later, as Chef de Partie of the New World Hotel and member of the opening team of Bocarinos.

His growing career, marked by dynamic achievements, caught the eye of people in the business that in the renovation of the Manila Peninsula, he was pulled in to mull over the menu and operations planning of the hotel’s in-house restaurants such as the Old Manila, the Conservatory and the famous lobby, responsibilities that rewarded him with a Senior Chef status at a tender age of 29, becoming Chef Gundlach protégé and, eventually, promoted to Sous Chef, one of only three in the hotel.

From here, he flew to Singapore for the legendary Raffles Hotel where he was assigned the development, execution and maintenance of the culinary standards of all the Equinox Restaurants, like the Jaan, a unique French-Khmer boutique restaurant and the vibrant New Asia Bar and Grill.

But it was back in Manila in 2004 that Chef Sau’s career reached its prime when he held the culinary reins of the Museum Café, fondly called M. Here, he gave vent to his creativity with signature dishes like the Artist Plates, a selection of meat, poultry, fish and a section of noodles and vegetables, considered benchmarks in the industry.

Responding to his young wishes to be in a place where he could broaden his horizons in French cuisine, he left for Nice and, later on, Paris. In France, he went on extensive trips, studying, learning and discovering new things related to French cuisine that, in retrospect, he exclaims: “It gave me a deeper understanding of the culture, food and lifestyle of the French.”

Despite the lavish accolades accorded him, he hankered for home and when he decided to come back, Venezia had its pre-opening stages that eventually embraced him in. Owned by Ayalas, Chef Sau had the opportunity to create menus that were patronized by the elite clientele, nightly packing up the place.

It is with his brilliant credentials that PINO Restaurant proudly invites Chef Sau del Rosario to treat the Cebuano diners to what is exceptional and, together with another Pampango Chef, Edith Singian, shall wield their batons to orchestrate a most memorable gourmet experience on Oct. 14-16. For reservation please call 0928-501-7796 or 232-0939.