Locally-grown and sourced ingredients take centre stage in a beautifully curated menu that brings to the fore the culinary mastery of Anya Resort's Executive Chef
Tagaytay, approximately an hour and a half south of Manila, has long been known for its healthy and fresh approach to gastronomy and hospitality. But while there have been a number of resorts and restaurants that offer a holistic approach to food and accommodations, none of them have the luxe factor that has come to characterise Anya Resort Tagaytay.
Just a little over a year old, Anya has developed a reputation for sustainable luxury thanks to various initiatives that provide maximum comfort for guests with minimum impact on the environment. Likewise, it puts an emphasis on Filipino culture and traditions as seen in the motifs and decorative accents seen throughout the resort.
But beyond this, the resort is also gaining popularity as one of the best culinary destinations in Southern Luzon. While this is partly due to its use of fresh, locally sourced produce and products at all three of its dining establishments, credit must certainly be given to the gentleman running the kitchen: Executive Chef Jonathan Bouthiaux.
"Anya is the first Filipino brand [in mind] when it comes to luxury hospitality," Jonathan says of his workplace. "Here, we want to highlight local cuisine, as dishes from Tagaytay are very important to us; it makes us unique."
Such is this passion for promoting local cuisine that Jonathan served up a delectable selection of Filipino flavours for "The Best of Tagaytay," a chef's-table dinner held last 23 February 2019 that featured dishes inspired by classic Filipino specialities and made with ingredients sourced from nearby farms and purveyors. But rather than serving these dishes in their customary forms, the chef has juxtaposed local elements with classic French techniques to create an unforgettable meal.