It’s a major coup! The Grind Bistro chefs, led by PCC veterans Chef Ansel Shotwell and Chef Daryl Sy, practiced tirelessly for the Philippine Culinary Cup competition while working the characteristic hours of chefs. Opened only last May, Grind Bistro is incredibly proud of the achievements of the culinary team, especially their Dream Team Gold Medal. Here are the list of eir chefs and their awards
Individual Category:
Ansel Shotwell – (Executive Chef Grind Restaurant Group)
Bronze in US Pork Category Henry The Pig ( Pork Loin With Ube Puree And Glazed Vegetables)
Bronze in Us Beef Category – Cow Goes moo
Daryl Vance Yulo Sy (Chef De Cuisine Grind Bistro)
Bronze In Us Poultry Category – Sous Vide Chicken Roulade in Bacon with Asparagus, Celery root puree and Glazed Vegetables with Bell pepper hazelnut Puree
Bronze In Pasta Category: Spaghetti With Lobster Cream Sauce, Seafood mousse and Squid Ink Foam
Bronze in Quick Fire Salad: Mixed Greens with Honey Garlic Dressing And Poached Citrus Prawns
Maria Mavis Soliven-(Chef De Partie)
Bronze Award in Creative Breakfast – Risotto with Home Made Chorizo and Pesto Poached Egg
Miguel Luis Enriquez (Chef De Partie)
Bronze in Us poultry – lime Ricotta Stuffed Chicken Roulade with Orange Saffron Reduction and Squash Puree
Arvin Adrada – (Chef De Partie)
Bronze in Pasta: Mozzarella Balloons Stuffed with Tomato Broth with Meat Ragu and wild Mushroom Lasagna
Team Category:
Dream Team Category ( 90 % Score)
Ansel Shotwell – Executive Chef
Daryl Vance Yulo Sy – Chef De Cuisine
LeeRoi Cordero – PAstry Chef
Arvin Adrada – Chef De Partie
Dream Team Gold:
Appetizer Foie Gras Four Way: (Seared Foie Gras, Foie Gras Macarons with Foie Gras Snow, and Foie Gras Tuile) With Strawberry and Balsamic Caviar
Main Course: Braised iberico Belly with Sweet Potato puree Glazed vegetables top With Crispy Iberico
Dessert: Chocolate caviar with Muscavado Creama and Feuilletine Chevre mousse with Honey gelee And Chocolate financer Side with Pate De Fruit
Filipino Cuisine Category
Ross Ronquillo – Sous Chef Grind Bistro
Arvin Adrada – Chef De Partie
Jeric Ocariza – Line Cook
Salad: Pickled Green Mango and Cucumber Salad with Calamansi Dressing Candied Pili Nuts and Salted Egg Puree
Main Course:Grilled Lapu-Lapu In Smoked Cococnut Cream Broth with Sun Dried Kamias
Vegetables:Pumpkin with Greens Beans and White Corn Chowder
Starch: Tinapa Rice
The awards received by the Grind Bistro chefs are highly reflective of the excellence spirit encouraged and practiced daily in their area of expertise. Why not visit the restaurant today?
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