The reputation of Chef Sau del Rosario as the country's most prolific young chef is not without reason.Consider the prestigious hotels and food outlets he had been to and the countries that availed of his culinary expertise: Raffles Hotel in Singapore,Equinox in Swisshotel, Restaurant L'universe in Nice, France, in Paris, Luna in Shanghai...the list continues and the demand of his gastronomic wizardry never ceases to amaze to this day
You might say that Chef Sau was born in right smack in the scenario that effected the preoccupation that made him famous, and a most respected kitchen denizen. And just like the perfect combination of ingredients for his concoctions, Chef Sau is indeed a true artist with an unerring sense for the creation of exquisite compositions.
Born in Pampanga , one of the country's culinary centers that boast of prominent people engaged in the food business, Chef Sau belongs to a family of Chefs spanning four generations. His father,was a great influence that he is and his nephews took up studies in the same school he went to,Culinary Institute of America, before taking up and graduating with a Hotel and Restaurant Management degree at the University of the Philippines.
A job is a junior commis of the Westin Philippine Plaza was the baptism of fire that led him to be with the pioneer team that opened EDSA Shangrila Hotel, the first Shangrila property in the Philippines and, two years later, as Chef de partie of New World Hotel as member of the opening team of Bocarinos.
His growing career, marked by dynamic achievements,caught the eye of people in the business that during the renovation of the Manila Peninsula, he was pulled in to mull over the menu and operations planning of the hotel's in- house restaurants such as the old Manila, the Conservatory and the famous lobby- responsibilities
that rewarded him with a Senior Chef status at a tender age of 29 becoming Chef Gundlach Protege and, eventually, promoted to sous chef, one of only three in the entire hotel.
Responding to his young wishes to be in a place where he could broaden his horizons in french cuisine, he left for Nice and, later on, Paris . Still in France, he went on extensive trips, studying learning and discovering new things related to French cuisine that, in retrospect, he exclaims: "It gave me a deeper understanding of the culture, food and lifestyle of the french"
Despite the lavish accolades accorded him, he hankered for home and when he decided to come back, Venezia had its pre- opening stages that eventually embraced him in. Owned by Ayalas, Chef Sau had the opportunity to menus were patronized by the elite clientele, nightly packing up the place.
From there, he flew to Singapore for the legendary Raffles Hotels where he was assigned the development, execution and maintenance of the culinary standards of all the Equinox Restaurant, like the Jaan, a unique French-Khmer boutique restaurant and the vibrant New Asia Bar and Grill.
But it was back in Manila in 2004 that Chef Sau's career reached its prime when he held the culinary reins of the Museum Cafe', fondly called M. Here, he gave vent to his creativity with signature dishes like the Artist Plates, a selection of the meat, poultry, fish and a section of noodles and vegetables, considered benchmarks in the industry.
Chef Sau went on as corporate chef of the Raintree Restaurant Group and eventually opened another acclaimed restaurant, Chealsea Market Cafe', which remains a favorite by many until this day.
He has since done consultations for other successful restaurants nation wide, and opened his very own Thai restaurant called 'Kingdom' in his town of Pampanga.
Today Chef Sau is a sought - after endorser and brand ambassador for respected brands such as Bounty Fresh Chicken, Elba Cookers, Philips, Globe, Telecoms, Selecta, Titania and many others.
He is also a columnist for Breakfast Magazine and supplies all kinds of bread to hotels and restaurants through his Food Garage commissary.
Another much - awaited Italian restaurant is in the works while he is busy tending to Villa, his very own Filipino restaurant along Yakal Street in Makati. There, he delightfully continues to amaze diners as he wields his culinary batons to orchestrate a memorable gourmate experience for many.
But it was back in Manila in 2004 that Chef Sau's career reached its prime when he held the culinary reins of the Museum Cafe', fondly called M. Here, he gave vent to his creativity with signature dishes like the Artist Plates, a selection of the meat, poultry, fish and a section of noodles and vegetables, considered benchmarks in the industry.
Chef Sau went on as corporate chef of the Raintree Restaurant Group and eventually opened another acclaimed restaurant, Chealsea Market Cafe', which remains a favorite by many until this day.
He has since done consultations for other successful restaurants nation wide, and opened his very own Thai restaurant called 'Kingdom' in his town of Pampanga.
Today Chef Sau is a sought - after endorser and brand ambassador for respected brands such as Bounty Fresh Chicken, Elba Cookers, Philips, Globe, Telecoms, Selecta, Titania and many others.
He is also a columnist for Breakfast Magazine and supplies all kinds of bread to hotels and restaurants through his Food Garage commissary.
Another much - awaited Italian restaurant is in the works while he is busy tending to Villa, his very own Filipino restaurant along Yakal Street in Makati. There, he delightfully continues to amaze diners as he wields his culinary batons to orchestrate a memorable gourmate experience for many.
