CURATORS OF TASTE
Top chefs who make dining out an art
The spotlight put on chefs, through TV shows and reality competitions, has made the general population aware that there is more to being a chef than just finishing culinary school or being able to cook a number of dishes. Instead, chefs take charge and more importantly, manage a team of people. Chefs are able to handle the great pressure of working in a kitchen. Cebu has no shortage of these professionals, and we at Cebu Living have talked to 10 of the best on the island, each one with his or her distinct personality and flair.
JASON HYATT
Restaurants: Abaca, A Café, Beqaa, Maya, Phat Pho, Tavolata
Best sellers: Handmade pastas, meat dishes Profile: Cebu has seen an influx of new dining places in recent years. The local scene has welcomed new restaurants with concepts that are completely fresh, ones that focus on the dining experience as a whole. Aside from the immense attention placed on food, the same amount of importance is also given to other aspects—from the level of service to interior design, and everything in between. One of the people mainly responsible for this movement is Jason Hyatt, executive chef and founding partner of the Abaca Group, together with his team of young professionals both in front and at back of the house.
Hyatt’s culinary experience is the stuff the dreams of aspiring chefs are made of. With more than 25 years of experience under his belt, he has worked in various establishments, each one distinct and notable, on three different continents. He has cooked in the kitchens of notable hotels, Michelin-rated restaurants, and bustling entertainment districts in the Americas, Europe, and Asia. He now has his base on the shores of Cebu, where the Abaca Group’s establishments include a boutique resort and seven restaurants. The effort required to run all this doesn’t stop Hyatt, as there are plans of opening two more outlets in the coming months, and a 40-room resort with three restaurants in 2016.
When asked how he has managed to achieve all of this, he answers, without hesitation, “Hard work and an amazing staff. We love what we do, and can’t imagine doing anything else.”