MASSI IN THE KITCHEN
Italian chef Massimiliano Pauletto joins Novotel Manila Araneta as its new executive chef
The inside of Novotel’s Versailles tent was transformed into a mini-Italian city that breathed rich history and culture, a burg that gathered the hotel’s five restaurants under the management of its new executive chef, Massimiliano Pauletto or Chef Massi, to officiate his recent appointment. “I had worked out that food is very important in the Philippines. Everywhere I go I am constantly asked have I eaten enough? Have I had lunch? So I understand that food is the essence and the heart of this country,” said Mike Brown, area manager of Novotel Manila Araneta, in his opening remarks. “The focus of my team is to bring the best we can to our various restaurants. It’s not enough to just have bricks and mortar. The most important thing about food is the people behind it. The food and what we do here rely on one special thing, a secret ingredient,” the last sentence he said pertaining to the new executive chef.
Chef Massi, who hails from the the small town of Castellanza, close to the Swiss border and just 30 kilometers away from Milan, entered the room and greeted everyone with a huge smile. He introduced himself with a brief backgrounder, sharing, “All my life I have been around food, coming from a city where we basically make our own produce. My family believes that basically the food needs to be produced by you. No MSG, no chemicals.” Inspired by his grandmother, Esterina, who took care of him as a child, Chef Massi devoted five yeara to the study of the art of Italian cuisine in Milan. He landed his first apprenticeship at the three Michelin-starred Albereta Hotel, a Gualtiero Marchesi Restaurant. Finishing his two-year service as a chef in the Italian navy, Chef Massi continued his career at the Four Seasons Hotel Milano and spent three years at the Royal Monceau in Paris, where he was part of the first-ever Italian team to compete for a Michelin star. “I used to work for Michelin stars and they taught me one important thing: a good chef cooks with the team. You don’t need big equipment, or a big kitchen. If you know how to cook, you cook!” the chef divulged.
He also worked in London and Brussels before finally moving to Asia 15 years ago. “In Europe we throw pots and we scream at each other,” said Chef Massi. “That’s something you cannot do in Asia. When I started my career in Asia, specifically Malaysia, I started as a little Gordon Ramsay, screaming at people. Then they made me understand that ‘you cannot do that here.’ Basically I had two choices—leave the country and go back to Europe to be a celebrity chef, or love Asia and change myself. Asia made me a different person, a human being, respectful of others and of food.” He then proceeded to tell everyone why he decided to stay in Asia, disclosing that, “In Asia, everywhere there’s food. In the little streets, in the little corners, in the market, you eat everywhere. Eating now is a national sport, technically. So this is one of the beautiful things about Asia. The people are smiling every day. Everybody speaks English, it’s totally incredible.”
Chef Massi is happy to have found a new home—and kitchen—at Novotel now. “Accor Hospitality Company is one of the biggest players now in the world. And it’s time to be back. I’m very happy to start in this business hotel in this part of the city.
We are in Quezon City, and this city will boom in the coming years,” he beamed.
With Chef Massi leading Novotel’s kitchens, here are some of the new
molto bene promos available in the five restaurants on the ground floor of the hotel: All-day dining restaurant Food Exchange Manila will now have a Risotto Station and a Bruschetta Bar. The dinner buffet from Monday to Saturday is R1688, and R1888 on Sunday. A special Italian Bento Box featuring dishes inspired by Puglia, Italy, will be made available in the Gourmet Bar until Oct. 2, from 11 a.m. to 10 p.m., for R690.
Indulge Gelato will also add more Italian flavors to its already extensive menu. One dessert highlighted was the
affogato, a shot of espresso topped with vanilla gelato. It sells for R160 per cup. A Milan Happy Hour Aperitivo is held at the 6th Pool Bar and Lounge from 7 p.m. to 2 a.m. every night. Partake of your choice of bruschetta,
calzone, and tiramisu for R350, and last but not the least, from Oct. 17 to 23, Sabor Bar De Vinos is offering assorted cold cuts and a cheese platter paired with a special bottle of Fantini Sangiovese Wine for R1,500.
Novotel Manila Araneta is home to some of the metro’s top foodie destinations. Nestled in the heart of the busy Cubao commercial district, it offers myriad dining options and adventures.
General Aguinaldo Avenue, Araneta Center, Quezon City, Metro Manila, Philippines | +632 990 7888
‘Basically I had two choices—leave the country and go back to Europe to be a celebrity chef, or love Asia and change myself.’