Blog Post

Chef Paolo Pelosi

Chef Paolo Pelosi

Steeped in his native Italian cuisine, recently appointed Executive Sous Chef Paolo Pelosi steps out of his comfort zone and swims into new waters to handle Cowie Cove, Shangri-La’s Mactan Resort & Spa, Cebu’s signature seafood grill restaurant.

Chef Paolo’s culinary career seemed destined for Michelin-starred restaurants, beginning with stints as commis at Restaurant Pirana, a Michelin one-starred restaurant in Prato Area, Italy.  He spent several years in various kitchens at well-known Tuscan restaurants – from Florence and Fiesole to Prato Area.  Here, Chef Paolo delved into Tuscany’s cuisine – clean, sober and soothingly simple.

High points of Chef Paolo’s culinary journey include being sous chef at Restaurant Onice, known for its Tuscan menu influenced by Asian flavor. Its head chef, Andrea Accordi is best known for has an

Bohol Prawns with Caviar Eggplant and Parmesan Chips

Bohol Prawns with Caviar Eggplant and Parmesan Chips

impressive international reputation, having worked at other Michelin restaurants.  Chef Paolo’s next venture was at Restaurant Ora D’Aria, a Michelin one-starred restaurant in Florence.

His last stint, prior to leaving Italy, was at Restaurant Arnolfo, a world-class, Michelin two-starred restaurant owned by one of Italy’s best chefs, Gaetano Trovato.  It is said that anyone who sits at Chef Gaetano’s table has “his senses stimulated and charmed by the taste, fragrance and art of the table.”

Prior to joining the resort, Chef Paolo was the Italian chef at Piacere, Shangri-La Hotel, Tokyo’s signature Italian restaurant.  Piacere is known for its contemporary Italian dishes that reflect an elegant combination of flavors and textures, delivered using the highest-

Kilawin na Tangigue

Kilawin na Tangigue

quality Japanese and Italian produce.  The restaurant is known for exquisite menus prepared with rare ingredients, such as a 100-year-old balsamic vinegar or a 101-month-aged Parmesan cheese.

The shift from being solely Italian chef to executive sous chef primarily in charge of a seafood restaurant does not seem to overwhelm Chef Paolo as he remains true to his culinary philosophy: use fresh produce with simple, yet interesting taste combinations –all crafted with passion.

“Cooking is nearly effortless when you have the right raw materials, and choosing the best-quality ingredients is almost sacramental for me,” said Chef Paolo.

If at all, the challenge he foresees is the availability of ingredients, a

Spanish Mackerel, Olive Oil Confit and Green Tomatoes Variation

Spanish Mackerel, Olive Oil Confit and Green Tomatoes Variation

convenience he enjoyed in Tokyo, home to the world’s largest fish market.

“This gives me the opportunity to work closely with local suppliers.  It’s almost like buying direct from a farmer – we’re engaging in a time-honored connection between eater and grower.  Knowing these local suppliers gives me an insight into the seasons, the land and the food of Cebu – and this really excites me,” said Chef Paolo.

He describes his Cowrie Cove menu as irresistibly innovative, yet faithful to his food philosophy.

“My Michelin experience has cemented my culinary foundation: discipline, concentration and consistency.  It’s all about bringing the

Steamed Philippine Red Grouper, Green Asparagus, Pomelo Salad and Hollandaise Zabaglione

Steamed Philippine Red Grouper, Green Asparagus, Pomelo Salad and Hollandaise Zabaglione

best dish to the table, at all times,” he said.

Signature dishes in the new menu include Calamansi-Scented Crab Broth with Ricotta and Turnip Dumplings; Curry-Scented Rock Lobster on Carrot Puree and Organic Carrot Salad; and the deliciously aromatic Bouillabaisse A La Cowrie (a mix of Lobster Tail, Scallop, Prawns, White Fish, Mussel, Squid and Sautéed Vegetables).

“The most interesting part is, I have no pasta in my menu for the first time,” Chef Paolo said.

Cowrie Cove is open daily for dinner from 6 to 10 p.m.  For inquiries and reservations, please call the resort’s Restaurant Reservations and Information Desk at (63 32) 231 8224 or email

Star Anise and Orange Scented Pumpkin Veloute and Mussel       Gratin

Star Anise and Orange Scented Pumpkin Veloute and Mussel Gratin

fbreservations.mac@shangri-la.com.

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