Seda Atria introduces their new in-house chef to media and bloggers
If you there is someone who can cater to the most discerning taste (literally!), that would be Chef Garelito “Gary” Landicho. I had a taste of his culinary wonders during the anniversary event of Seda Atria Iloilo and he continues the legacy of Misto Restaurant with significant changes.
Though I have only stayed at two Seda properties namely, Seda Atria and Seda Centrio, I can say that this hotel brand prioritizes their in-house restaurant.
Last October 17, 2018, Seda Atria hotel formally introduced their Executive Sous Chef to the media.
Seda team prepared an intimate media preview for Iloilo media to what Seda Atria Iloilo guests and Misto Restaurant diners can look forward to from Chef Gary. I love the table set-up. Those “flowers” are from local grass. I thought I’m the only one drawn to its beauty.
While waiting for others, Chef Gary met us and it is not hard to notice how hands-on he is. Even post-event, he was very hands-on.
The moment he was introduced, it popped into my head that he can work on a cruise ship based on my first impressions (ok second, counting the Seda anniversary event) and the dishes he prepared for us. I’m currently working on some writing assignments for cruise ships and I can picture our Chef Gary in one of their restaurants.
And whoa! It turned out he spent 16 years working in various cruise liners including serving as the Sous Chef for Disney Cruise Line for 5 years. Misto Restaurant is his first “land-based” kitchen. His cruise experience also reflects some of the dishes he presented to us while using local ingredients to adjust to our local palette.
What are some of the new dishes you can indulge at Seda Atria?
Let’s start..
Seafood Bouillabaisse
Sautéed mix seafoods in white wine, garlic, annatto oil and mixed vegetables, served with garlic bread
One of the French classic recipes and I take credit to French class to perfectly pronouncing it, this dish is just right for Iloilo with our bountiful seafood. Chef chose this dish as a reminder of his long tenure in cruise ships counting France in one of its many itineraries.
He used annatto seeds, one of the most abundant ingredients in Iloilo and often used in making Ilonggo-style adobo. He also incorporated seafood from the local seas like mussels and clams.
I love how “light” the flavor is. Not overpowering. I just can’t help but get a second serving of the soup. If you have a bad day, order this at Misto Restaurant Iloilo.
Osso Bucco
Cross-cut veal shanks braised with vegetables, white wine and broth served with specialized risotto with local spice Kalawag
A staple in Italian cuisine, Chef Gary’s own Osso Bucco gives tribute to his first cruise assignment – Italy. The meat was tender, that fall-out-from-the-bone kind with the marrow still intact. For the risotto, he used Kalawag.
Kalawag is a spice Ilonggos used for Valenciana and Arroz Caldo. It only knew about it when I came here and yes, it makes all the difference when I’m serving Arroz Caldo to my kids.
Going back to Chef Gary’s Osso Bucco, again the tomato flavor was not overpowering. I love tomato-based dishes and this is something I think my parents want to have when they dine at Seda Atria Iloilo.
Tournedos Rossini
Grilled Beef Medallion and king prawns with turn vegetables glazed with red wine sauce served with mashed potato
Chef said this is one of the most popular dishes in Australia and he created this dish as an homage to his last port of call before he joined Seda. Like most Pinoys, I’m not a fan of beef cooked in hotels because they rarely cook it well-done – unless you request it.
But Chef said we should have beef in medium and I’m trying. The beef was soft and I can’t picture out the cow mooing as I enjoy one bite from another. The red wine sauce perfect created the best flavor for Tournedos Rossini.
While most Tournedos Rossini is topped with black truffles, Chef Gary used grilled shrimp. Iloilo, as we all know, is blessed with seafood and shrimp is a good choice.
Chef Gary and Misto Restaurant Seda Atria
Taking over the kitchen is not just about creating dishes to wow your diners but it includes kitchen management. And there is nothing to worry with Chef Gary’s impeccable experience in cruise ships – that fast-paced and sometimes stressful working stations (imagine working and managing chefs from different countries) while feeding hungry passengers.
His international exposure to different cuisine and his familiarity to Ilonggo culture (he was born in Bacolod) will help Seda Atria Iloilo’s Misto Restaurant keep its place as one of the best places to eat in Iloilo.
During the media preview, he mentioned the changes in their breakfast spread like adding batchoy (a local Ilonggo dish) which I think most hotels in the city miss. When you visit a city, you always look forward to eating local cuisine and for me, that’s a good point.
To sum it all, Chef Gary is a refreshing addition to Seda Atria Iloilo’s team and I can’t wait to dine at Misto Restaurant anytime soon!
Thanks for reading!
