Cebu Living - - Feature -

Restau­rant: Marco Polo Plaza Cebu Best sell­ers: Egg­plant Parmi­giana, Ravi­oli, Risotto Porcini, Tiramisu

Pro­file: Chef Ste­fano Ver­rillo was born in Italy, raised in Switzer­land, and has lived in Aus­tralia, Ber­muda, and Malaysia, just to name a few of the coun­tries that he has worked in. His trav­els have played a tremen­dously im­por­tant role in his culi­nary ca­reer, as it was the ex­po­sure to dif­fer­ent cul­tures, and how th­ese cul­tures treated food, that made him re­al­ize his pas­sion for cook­ing. He cites South­east Asian and clas­si­cal French as two of his fa­vorite cuisines, but con­sid­ers tra­di­tional Ital­ian to be clos­est to his heart, point­ing out that, as much as pos­si­ble, he makes dishes “the way an Ital­ian momma would do them.” After hold­ing kitchen jobs all over the world for roughly three decades, he has fi­nally de­cided to set­tle down in the Philip­pines with his wife and two chil­dren. He now holds the pres­tige of be­ing Marco Polo Plaza Cebu’s ex­ec­u­tive chef, and, in the process, ex­poses this is­land to the dif­fer­ent fla­vors of the world.

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