Dusit Davao’s CHEFS ON TOUR Elevates Mindanao’s Dining Scene

Taking one’s gastronomic journey into a one-of-a-kind experience, Chefs on Tour by Dusit Davao was a huge success –both in Dusit Thani Lubi Plantation Resort and dusitD2 Davao.

The summer season was celebrated well in the Dusit Davao properties, ensuring its guests that only unique and delightful experiences would take place. Last April 13 and 14, twelve of the country’s best chefs showcased their passion through Chefs on Tour, from an exclusive island paradise to Davao’s ideal choice for urban escape. The event was co-presented by Torre Lorenzo Development Corporation. 
Ikomai Tuna Taco
Ahi tuna - sriracha - Japanese mayo - ikura - spring onion- nori -Japanese rice
Roasted Veal Bone Marrow with pull oxtail brisket atchara, biscocho
A Mi
Prawns “Inasal” flavored with a touch of Ginger, Annato oil and Lime
Julienne Squid poached in Chardonnay Butter
Cuttle fish Rice cooked with Soffrito and Smoked Paprika 
Pimento Aioli and Edible flowers 
Smoked Quail
with Burnt Grapes, Brie, Quinoa, and Red Wine Reduction

The roster of chefs was from LTB Philippines Chefs Association, an organization of culinary enthusiasts that promote Filipino cuisine and talents all over the world, namely: Chef James Antolin (Ikomai, Tochi desserts), Chef Sau Del Rosario (Sawsaw, Café Fleur), Chef Tom Bascon (M Dining), Chef Buddy Trinidad (Park Avenue Desserts), Chef Josh Boutwood (Helm, The Test Kitchen, Savage, Ember), Chef Gilbert Pangilinan (Kai, Cerveseria, The Blue Room, Manila House), Chef Jackie Ang Po (Fleur de Lys), Chef Carlo Miguel (Cloud Eats), Chef Tatung Sathou (Lore, Tatung’s, Azadore), Chef J Brando Santos and Chef Kenneth Cacho (Unilever Food Solutions Philippines). Lastly, Dusit’s very own executive chef Piya Suthasiri joins the line-up, bringing his vast experience around Asia and his signature approach to innovating Thai dishes.
Tuna on Nori Crackers spicy aioli and red radish
Braised US Angus Short Ribs
soft parmesean polenta, fine herbs gremolata 
Patotim Bao
Shredded soy braised duck with sweet spices served on fried mantao buns with pickled pineapples and herb salad
Aklan Oyster and Bicol Uni Aburi
with Japanese Ikura

Chef
Birria Taco
Slow-braised beef shortribs, ox tail, and beef shank in aromatic broth flavored with Ancho, Guajillo, and Arbol Chilies. Served on Flour Tortilla and topped with Tomato-Cilantro Salsa and Soured Cream
Hamachi Tartare
Double Chocolate Hazelnut Brownie
with vanilla buttercream topped mint opaline
Apple Religieuse
with Kanto Salted Caramel Vodka Creme diplomat, Pistachio Chantilly, soft Caramel and Chocolate feuilletine

The two-day event began with sunset cocktails and curated island experiences at Dusit Thani Lubi Plantation Resort. Guests were treated into the perfect ambiance matched with delectable food and entertainment.
The second day was held at the Dusit Thani Grand Ballroom, with hundreds of guests coming together for an exceptional night of gastronomic delights. Both hosted by multi-awarded broadcaster Ces Orena-Drilon, Chefs on Tour were attended by government and corporate partners, the consular core, national and local celebrities and media, influencers, and culinary enthusiasts from different parts of the country. 

In his welcome message, General Manager Christoph Kuch says, “Chefs on Tour is a culinary experience like no other, and we are proud that Dusit Davao has made it happen. We are honored to be in the presence of world-renowned Chefs sharing their expertise and passion, which shall all translate on tonight’s menu.”

Torre Lorenzo Development Corporation CEO Tomas Lorenzo delivers his message as well, sharing, “We wanted to create this event because we at Dusit Davao do things out of the box. We do interesting events that would really change the landscape of dining, of entertainment.” 
Chefs on Tour commenced by introduction of the twelve chefs from their respective stations and having them share their dishes for the night.
Smoked Quail by Chef Piya
Hamachi Tartare by Chef Josh
A Mi by Chef Cancho
Aklan Oyster and Bicol Uni Aburi
with Japanese Ikura by Chef Gilbert
Braised US Angus Short Ribs
soft parmesean polenta, fine herbs gremolata by Chef Miguel 
Ikomai Tuna Taco by Chef James

With a wide-ranging and full 12-course menu ready for guests to indulge, it was a celebration and conversation of food, cooking, baking, and inspiration for the craft amongst the chefs in their respective stations. While Dusit brought the chefs in Davao, the chefs brought everyone in the event into a different tour – one that ravels in one’s palate and memories.  
Fire dance for the finale of day 

For bookings and reservations, please call (082) 272 5000/ (082) 322 7000 or email davao@dusit.com. 

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