People
Kiss the Cook
A gender-swapped version of last year’s female chefs and foodies, Zee Lifestyle turns the spotlight on these attractive culinary hobbyists and the signature dishes they prepare to win over the ladies.
Try as they might, this batch of good-looking men will not succeed in remaining inconspicuous. Heads turn wherever they go and word around town is they make a mean dish. A gender-swapped version of last year’s female chefs and foodies, Zee Lifestyle turns the spotlight on these attractive culinary hobbyists and the signature dishes they prepare to win over the ladies.
GEEV BAHRAMPOORI
For Radisson Blu Hotel Cebu F&B manager, Geev Andre Bahrampoori, any post that brings him back to his first love, which is food, is a welcome move. His first internship was in the kitchen of the Romantik Hotel Stern in his hometown Chur, a boutique hotel famous for its 14 point “Gault-Millau” cuisine. In 2006, he moved to Thailand
to manage Mantra Restaurant and Bar in Pattaya and then moved on to become F&B Executive Assistant Manager at the Amari Coral Beach Resort and Spa in Phuket. Before relocating to the Philippines, he was part of the pre-opening team of Courtyard by Marriot in Bali. This wanderlust has caused him to love different food influences from various world cuisines. Thankfully he is residing at the hotel and enjoys the international fare Executive Chef Marco Amarone and his team prepares. He also highlights the homemade Chinese noodle soup of La Mien Chef Li Baojian. For dates on the other hand, he prefers to bring his fiancee, Indonesian model Kiyomi Juliana to the more private and intimate setting of his bachelors pad. He charms her with his boyish good looks and playful demeanor, and romances her with a simple yet effective menu of either Sydney rock oysters and champagne or Italian cold cuts with Swiss cheese on homemade bread and a bottle of Amarone.
How did you learn to cook?
I always helped out my mom in the kitchen when I was young. My family preferred fresh and homemade dishes. Food plays an important part in our family life and we combined Swiss and Persian cuisine.
What’s your favorite cuisine to make?
I mostly prepare dishes with Mediterranean influence.
What’s your favorite restaurant in the city?
I love dining at Anzani, for the cuisine, the service and the overall dining experience. They also offer a great selection of wines.
When do you cook?
I cook back home in Switzerland while staying with my family, or in Bali when I stay at the house of my fiancée.
Have you ever cooked to say sorry?
I’d be lying if I denied it.
What’s your secret ingredient?
I use regional herbs, spices and ingredients fresh from the market.
Any favorite kitchen tools/toys?
The Moulinex Mixer is a necessary kitchen tool to be able to prepare the best fruit and vegetable juices. I can’t have breakfast without my Swiss Nespresso machine.
How do stay fit and healthy?
I try to strike a balance between work and personal life. I go walking, hiking and swimming for exercise. I also try to make the effort to touch base with family and friends.
Toast Smoked Salmon with Eggs Benedict
60 grams smoked salmon
1 whole poached egg
20ml Hollandaise
whole wheat bagel
1 Crack the eggs into a ball, and then gently slide into a pan of simmering water and cook until the egg white has mostly solidified, but the yolk remains soft.
2 Add a small pat of butter or margarine to the container to prevent the egg sticking to its container. The ‘perfect’ poached egg has a runny yolk, with a hardening crust and no raw white remaining.
3 Place on top of toasted whole-wheat bagel. Drape the salmon slivers on top and add Hollandaise to taste.
MATT STRAIGHT
Anyone can see that Matt Straight takes his health seriously. You can tell from a mile away, what with the muscled arms and great posture. His rigorous workout routine demands an hour of spin class and another hour of weight lifting daily. He wasn’t always as fit and shares that as a child he battled obesity, “On my 19th birthday I had trouble getting into the jeans I bought three weeks before. I was so uncomfortable, I had used a safety pin
to secure it from popping open. I joined the gym the next day.” Born in England but raised in New Zealand, Matt finds himself in the Philippines developing a client base (he’s a personal trainer) and website catering to health and wellness. Practicing what he preaches, he cooks for more practical reasons, “I like to know what’s in my food. If you eat out, every meal is like playing Russian Roulette, you never know what you’re going to get and what’s in the meal. Most of the time restaurant food is loaded with extra oils salts and sugars.”
How did you learn to cook?
At 18, I left home and was forced to learn how to cook rather than eat instant noodles everyday. I collected cookbooks and just taught myself.
What’s your favorite cuisine to make?
I love the sharp fresh aromas of mint, basil, coriander and lemongrass of Thai food.
What’s your favorite restaurant in the city?
It depends on my mood but I’m loving La Maison Rose right now. At least once a week you will see me downing a plate of ribs at Mooon Cafe. Some of the best ribs I’ve tasted for just 220 pesos. Crazy!
Has cooking helped your love life?
Who doesn’t love a guy who can cook? So few guys actually cook for their dates these days. If she likes seafood, a seafood paella is always a winner. Then I break out a rich chocolate dessert with a zesty passion fruit topping which is bound to do the trick.
Honey Glazed Salmon Served on Sweet Potato MasH with Asian Greens
Serves two
Two 200 grams of salmon fillet
One and a half tsp honey
One tsp of fresh or dried rosemary
A sprinkle of salt and fresh cracked pepper to taste Garlic powder
1 Boil sweet potato and squash for 15 minutes or until soft. Once cooked, drain the water and add the garlic powder, salt and pepper. Mash until semi smooth. Form the mixture into two circular patties and place in a frying pan coated with spray oil.
2 Heat up another frying pan with 1 tsp of butter.
Season the salmon with salt, pepper and rosemary and place in a hot frying pan skin side down.
3 Aftertwominutes,searthe pink exposed sides before completely flipping on to the large fleshy side. This will help keep the center of the fish moist. Once the salmon is cooked through, drizzle 3⁄4 tsp of honey over the fleshy side of the salmon and flip. Cook for approximately 30 seconds or until the honey has caramelized. Heat a wok or large frying pan. Add sesame oil, Asian greens, ginger and minced garlic. Cook on a high heat until veggies start to soften. Add the soy sauce and honey and cook for a further two minutes. Place Asian greens in a small bowl and sprinkle with a pinch of sesame seeds. Heat the sweet potato cakes for two minutes each side and plate. Place the salmon on the center of the cake.
MIKE CANCIO
Mike may just have the perfect slice of ham in his kitchen, and he will willingly let anyone take a bite of his stuff, just don’t ask for the recipe. His ninong and Filipino-Spanish crossover celebrity chef, Ed Quimzon handed it over to him and the top-secret recipe has even been awarded as one of the best ham recipes. Mike’s mom, Maricita Cancio and grandmother, Maricris Teves have cultivated in Mike the love of cooking, “Some of the greatest pleasures in life come from good food and love. Eating can affect people a lot more than just satisfying their taste buds.” With a naughty grin and a sparkle in his chinky eyes he reveals, “What most people don’t know is that food can enhance your love life.” This young entrepreneur with killer looks even has a trademark dish to win over the ladies- salpicao pizza. And what’s his secret ingredient? “Love,” he smirks.
What’s your favorite cuisine to make?
I would say Italian food for its quality, simplicity and healthiness.
What dish do you enjoy preparing?
I like preparing pizza because it’s a wholesome dish that brings everyone together. Its like painting on a blank canvas, the possibilities to making good pizza is practically endless. The whole ritual of making it gives such a calming effect.
When do you cook?
I cook whenever I can find the time. It’s a great outlet to calm your body and mind.
Have you ever cooked to say sorry?
Yes, that always works!
Any favorite kitchen tools/toys?
My brick oven and an eight-inch chef’s knife
Spaghetti al Pomodoro e Basilico
500 grams pasta
5 tbsp extra virgin olive oil
3 tbsp thinly sliced garlic
1 kg fresh ripe tomatoes, peeled, seeded and thinly sliced 4 tbsp basil torn by hand
Salt to taste
1 Put a tablespoon of olive oil and all the garlic in a large sauté pan over medium-high heat and cook until the garlic begins to sizzle.
2 Add the tomatoes as soon as you see the garlic begin to change color. If using fresh tomatoes, you’ll notice they give off a fair amount of liquid. When the liquid begins to reduce, season with salt. Continue cooking until the tomatoes have reduced and separated from the oil after about around 10-20 minutes. While the sauce is reducing, cook pasta in a deep pot.
3 When sauce has reduced, add the basil leaves and a pinch of crushed chilies (optional). Cook for one-two minutes then remove from the heat and set aside. When pasta is cooked al dente, drain and toss using the sauce pan, adding the remaining table spoon of olive oil.
JOVIE UNCHUAN
It’s fitting that Jovie Unchuan, together with his business partner Margette Sarmiento, acquired David’s Restaurant this year because he is all about fuss-free unadulterated good food. David’s has been the go-to place for high-quality steak in Cebu for more than a decade now. “I don’t really cook, I grill. It’s the easiest way to have a great simple dinner.” He got into grilling everything from pork chops, lamb and steak when he lived in the States. On weekends when his kids are with him or when friends come over to his house, Jovie plays the part of Grill Master. And his showpiece? 250 grams of two-inch thick Kitayama Wagyu Ribeye steak from Bukidnon. In his arsenal are his grilling tools from Williams Sonoma and a digital meat thermometer. If not at the beach, at work or at home, you can find this tall and tanned restaurateur in the site of his new brainchild, David’s Kitchen. Located in IT Park, it will offer affordable set menus that give diners value for money.
What’s your all time favorite dish?
I like steaks! That’s what I love to eat, and that is what I grill. Recently, I discovered Kitayama Wagyu from Bukidnon, and now that’s my steak of choice.
What’s your favorite restaurant in the city?
David’s, of course!
Has cooking helped my love life?
My home grilled steaks has impressed my girlfriend but Its always paired with a bottle of good wine. I really don’t know if it’s the steaks or the wine.
What would you prepare for her on a date?
She is also an excellent cook, so the kitchen is her territory; I’m relegated to the grill and nothing else but the grill.
What’s your secret ingredient?
My secret ingredient, I would have to say is wine. A good bottle of wine just makes a good dinner great.
How do stay fit and healthy?
I eat a lot of fruits.
Grilled Kitayama Wagyu Ribeye
2 inch thick and 250 grams Kitayama Wagyu Ribeye
A good bottle of Cabernet Sauvignon Salt and pepper
Olive oil
1 Place the two inch steak in the refrigerator overnight. An hour before cooking, pat the meat dry with kitchen paper towel, season with salt and pepper and drizzle with olive oil. Let it sit.
2 Heat up the grill with charcoal once really hot, place the steak on the grill five minutes on each side only turning it over once. This will achieve the perfect medium rare.
- photography Jan Gonzales
- grooming Gari Son
Events
The First NUSTAR BALL
The NUSTAR Ballroom, a magnificent venue at the NUSTAR Resort and Casino in Cebu, sets the stage for last night’s first-ever NUSTAR Ball.
Black was the color of night at the Zee table.
Glamorous guests from Manila and Cebu converged at the NUSTAR Ballroom, an exquisite venue within the NUSTAR Resort and Casino in Cebu. The evening unfolded with a seated 5-course dinner. The opulent feast started with Beetroot Salmon Gravlax, adorned with caper berries, caviar, set with delicate edible flowers; and a main course of Compressed Pork Belly with Crackling Skin and Baby Scallops. Another highlight was the auction of coveted items like Dior and YSL handbags, a limited-edition Bulgari watch, and an exclusive 2-night stay in Nustar’s opulent 3-bedroom villa—complete with a private pool and a dedicated butler. The charity evening benefited the Cameleon Association, an NGO based in Iloilo City created in 1997 that developed a global approach to act on the causes and effects of sexual violence against children.
Nora Sol, Beth Go, Frances Siao and Marylou Ong
Ina Ronquillo, Maryanne Aboitiz and Jackie Lotzof
Designers Jun Escario and Philip Rodriguez
Philip Rodriguez with NUSTAR Malls two power ladies: May Adolfo and Joanna Salazar
Lana Osmeña with Mariquita Yeung
PJ Castillo and Kaye Abad with Cary Santiago
Drew Sarmiento with LV Manager Adrian Decuigan
Cary Santiago with Eva Gullas
Manila socialites Julie Boschi and Ching Cruz with June Alegrado
It was a night of elegance, luxury, and unforgettable memories as ladies in long gowns and gentlemen in black ties danced the night away.
Design
Filipino graphic designer makes history, joins Switzerland’s Museum of Avant-garde among genre’s greats
PJ Ong of Inodoro, an internationally renowned graphic designer, is the first Filipino whose work will be part of the permanent collection of Switzerland’s Museum of Avant-garde
CEBU CITY — In a groundbreaking achievement, Cebu-based graphic designer and art director PJ Ong of Inodoro Design Studio, is set to become the first Filipino artist permanently exhibited at Museum of Avant-garde (MA-g) in Mendrisio, Switzerland.
Cebu-based graphic designer and art director of Inodoro Design Studio, PJ Ong
Ong’s recognition at MA-g places him among over 250 avant-garde artists, including iconic figures like Pablo Picasso and Marcel Duchamp, signifying a profound milestone in museum history.
“Avant-garde,” is a term that refers to pushing the boundaries of artistic expression.
“I am extremely honored and humbled. It is a remarkable milestone in my creative journey, and I am grateful for the opportunity to be part of such a prominent platform. The acknowledgment, especially considering Switzerland’s exacting standards in art and design, is truly fulfilling,” said Ong.
Part of a stellar contemporary collection
Under the museum’s Contemporary Collection, Ong will join global contemporary agencies such as M/M Paris (collaborator of Icelandic singer-songwriter and composer, Björk), WORK Pte Ltd (brainchild of the “Godfather of Singapore Graphic Design,” Theseus Chan), Bedow (Stockholm), BVD Stockholm AB (Stockholm), Socio Design (London) and Milkxhake (Hong Kong), among others.
Ong’s music packaging design for the Filipino harsh noise duo, White Widow, will be featured in the museum. The band’s album “The God Uterus Dissolves” — released under Melt Records — features an unconventional cassette tape packaging incorporating a hand-crafted wire mesh, elevating it into a unique and bespoke collector’s item.
The museum’s selection process for its Contemporary Collection involved three categories: Graphic Design, Photography, and Illustration. Swiss-Canadian Fritz Gottschalk, a prominent figure in contemporary graphic design, led the Graphic Design category.
“This is profoundly validating for me as a graphic designer. Being part of a museum’s permanent contemporary collection is a lasting testament to my capabilities as an artist,” said Ong.
‘Poetry you can touch’
The graphic designer from Cebu City further defined the album as a “deliberate departure from the ordinary,” stating that it was a testament to the artist’s and band’s dedication to pushing boundaries and offering the audience a unique and immersive experience.
“Careful consideration was given to every detail, including choosing a premium supplier for the cassette tape. Opting for a screen-printed cassette, where design elements were applied directly to the surface, gave it a contemporary and visually striking result, helping us reinforce the design narrative,” said Ong.
“From the cohesive placement of elements to using symbols instead of track titles on the spine and customizing fonts, every aspect was carefully thought out. Rather than opting for the conventional wire mesh treatment on print, I took a bold step by incorporating a hand-crafted wire mesh, adding a unique and sensory dimension to the album — almost like poetry you can touch.”
Profound honor
Established in 2003, Inodoro Design Studio under Ong’s leadership has garnered global acclaim for its bold design philosophy, spanning music, fashion, architecture, culture and technology. In becoming the first Filipino whose work will be on display at the MA-g, Ong stated that it is “particularly humbling.”
“Traditionally, these privileges are given to individuals who have amassed decades of experience, attained mastery in their craft, or even as a posthumous acknowledgment. To be among those selected is a profound and unexpected honor,” he said.
“Museums typically focus on visual artists, and for a graphic designer, especially within the realm of commercial work, recognition can be more elusive. I appreciate the challenges of this less conventional route and I am committed to proving the significance of graphic design in the broader artistic landscape.”
Art enthusiasts can anticipate viewing Ong’s work with “The God Uterus Dissolves” at MA-g, scheduled to open to the general public in 2025.
***
About The Museum of Avant-garde (MA-g)
The Museum of Avant-garde compiles an original body of work from private collections, providing a unique perspective on the cultural and artistic significance of avant-garde movements. These movements, synonymous with transformative ideologies and daring experimentations, played a pivotal role in challenging political and societal conventions. For more information, visit www.ma-g.org.
About Inodoro
Inodoro is the creative moniker of graphic designer and art director PJ Ong, a prominent figure in the Philippine design scene. Established in 2003, Inodoro Design Studio, based in Cebu, Philippines, has garnered international recognition for its bold and distinctive design, with a focus on thought-driven imagery and iconic visual language. The studio specializes in identities, custom typography, graphic design and art direction. For more information, visit www.inodoro-design.com.
People
Ladies Who Support Ladies
Women’s Circle is an organization composed of Cebuano ladies who are successful entrepreneurs and top executives. They recently held a fellowship event at the Sheraton Mactan Resort, with special guests from the Women’s Business Council Philippines. Chairperson, Rosemarie Rafael and Council Secretary Cynthia Mamon both flew in from Manila to discuss alliances between the Cebu and Manila groups.
The half day event was organized by Perl Jacalan, Gina Atienza and Eva Gullas. Sheraton Resort through its GM Dottie Wugler Cronin supported the event as it is aligned with the hotel’s women initiatives. The successful event was made more fun with generous give-aways, notably Jo Malone perfumes, Sheraton bags, R&M Chocomanga and sarongs from Ferimar.
bai Hotel Cebu named 2024 PH’s Leading Business Hotel at World Travel Awards
A Feast for the Senses
The First NUSTAR BALL
Flying Tiger Copenhagen Lands in Cebu
Golden Prince Hotel’s Sinulog Royalty Experience
SM Fashion Forum reveals Cebu’s style influencers
BTS: Beetle and Bimmer Clubs for Men’s Issue
Noise and Sounds: An Artform
Christmas in Colonial Cebu: A Themed Exhibit by Teresin Mendezona and Eva Gullas for Stylescapes 2019
Artisanal Cebu: Aspiring calligraphy artist Abigail Condrado
Experience authentic Korean Barbeque at Da-In Restaurant
You must be logged in to post a comment Login