Meeting Seda Hotel Misto’s sous chef

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Sunday, August 10, 2014

RESTAURANTS and cafes are mushrooming in the city by now. However, searching for that place where elegance, efficiency and great food comes in one would be a hard find. And not one has yet introduced the real fine dining experience to the Kagay-anons that others would always boast they offer.

Not until Seda Hotel’s Executive Sous Chef Dean Manolo merges great food and unique recipes for their regulars in a hotel conveniently located in one the city’s busiest streets and beside the city’s most visited mall, Centrio Ayala.

And now that experience is at a hand’s reach.


Seda boasts of a calm and elegant dining area at its fourth floor, and also an option outdoor beside the pool side, a choice for a cozier place good for conversations over martinis or some punch with the serene singing in the background – some kind of oasis in the hustle and bustle just down below where the hotel stands.

The Sous Chef

Born in Pampanga and raised in Manila, Chef Dean talks about his experience in the hotel.

“I arrived here on February 2 this year. So I had to do some changes. It was last week of May when we launched the new menu. I had to reinvent some recipes, others I just tweaked a little bit and others well just the traditional way of cooking.”

His journey to his culinary expertise began from waitstaff and then rose to become the Executive Sous Chef who is now bringing his culinary craft at Seda Hotel. His art is marked in every food he prepares for the hotel’s customers.

“My ala carte is different from the other hotels because it is a combination of all the approaches. We can use it as menu for bistro resto, conventional, cafe, fine dining restaurant. The composition of the ala carte is a mix of blended high end and average and what is best is its affordability.”

For the past months, most of the menu he created is picking up and regulars have noticed the difference in taste, and also in the presentation.

Their Choco Lava for instance, made of rich oozing chocolate filling and super moist deep dark chocolate cake with a little spiciness added for a unique flavor of melt – in – your mouth goodness.

Now who would not drool on that?

Right description

Another strategy is to give each recipe the right description. Complete yet concise.

“It helps the customers; especially food lovers to understand the food because of the description. And it’s easy for them to remember it,” Chef Dean said.

For Chef Dean, his culinary is a work of art.

“Food is art. But for me, the beauty of the food is not the finished product. What you enjoy as a finished product depends on the process. For me, art is during the process of cooking. It is how I cook and prepare the food and that I prepare from the heart,” Chef Manalo said.

Food lovers wouldn’t only enjoy such gastronomic creation and yet wonder the face behind the hands that orchestrated the cuisine; they could also request the presence of Chef Manalo in their private gatherings at Seda.

Lorenzo Tang, hotel manager of Seda, said the cocktail on Friday, August 8, had been the third of the series of gourmet events this year that bring in the various business, industries and sectors in the city.

Tang said Seda is a prime hotel and a little bit pricey, yet it gives satisfaction to their regulars from services to food served.

“Since Seda opened, it has been peaking up as it continuous to offer variety of events and the new menu available at Misto,”

For a gym buff, at Seda you can have it anytime of the day before or after doing business or pleasure. The gym which is fronting the pool gives never fails to tempt one to hit it.

Events hosted at Seda vary to cater to the diverse moods or lifestyles of its clients.

Perhaps, you could put Seda in your bucket list and then try it one of these days.

Published in the Sun.Star Cagayan de Oro newspaper on August 10, 2014.


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