MANILA, Philippines - No doubt about it. Cebu is a food tripper’s paradise. How could an island hold all those glorious culinary delights? Suffice it to say, we have stopped wondering and have gone on eating our way through Cebu.
One stop in that journey is Waterfront Cebu City Hotel & Casino, where its new executive sous chef, Alessio Loddo, ensures that the food outlets cook up something exciting, new, and delicious.
Although one would be tempted to think that just because Chef Alessio is Italian, he would concentrate only on Waterfront’s La Gondola Restaurant. After all, when it comes to bona fide Italian dining in Cebu, one thinks of La Gondola for its antipasti, pastas, pizzas hot from the brick oven, and desserts. While he admits that his specialty is his native Italian, his responsibilities cover the rest of Waterfront’s outlets.
As for La Gondola, he says, “Definitely our patrons can expect something new for La Gondola. Here in Cebu, you dine two ways: family and fine dining. We want to create a place where everyone can come and have a good time, whether they are a family or a romantic couple.”
He reveals that the outlet’s updated menus will have both traditional and signature dishes. He also assures diners that 90 percent of the pasta will be freshly made. “It will be affordable for everyone!” he says.
Chef Alessio’s extensive experience in the kitchen has brought him to several continents. Being exposed to different talents, temperaments, and tastes, he approaches Waterfront with much confidence. In fact, he observes that the hotel staffers are very well trained to look after the guests.
Indeed, he has come a long way from his culinary roots in Sardinia, Italy, where he began his professional career at 15. Now realizing this new chapter in his life, he observes that Cebu is more laidback and much more relaxed than the other cities he had been exposed to.
Honing his skills as a chef may be his day job but he still manages to explore his creative side, mainly through photography. Fact is, his works can be viewed online. Indeed, if he can paint these pictures through the lens, imagine the inspiration he brings to his cooking.
“I am enjoying the challenges brought to me here. I get to be creative and all, and it is very satisfying,” he says.
“This is my first job as executive sous chef, and I am thrilled to bring this restaurant to the next level, to introduce a new standard in dining,” he adds.