Italian priests’ influence on a Filipino chef

By Ma. Teresa Yosores

Century Park Hotel has a new pride added up to its roster of aces.

As the hotel’s management gears up for its upcoming 36th anniversary on September 22, Eric Beza, Public Relations , not only presented ideas on what sumptuous dishes and other treats their Cafe in the Park has to offer their guests.

Beza also introduced the man behind the delectable food presentation. The cafe’s new chef indeed has culinary skills and expertise that are far from the ordinary.

Though a Filipino, Sous Chef Ritchie Loteria is an expert in Italian cuisine which he gained in his 10-year stint as a chef in Italy!

Sous Chef Ritchie Loteria
of the Century Park Hotel

Chef Ritchie at work

Chef Ritchie readily narrated when his parents brought him abroad to study. He was 16 years old then.

His “training” in the kitchen started when he served as a dishwasher for Italian priests. During vacant hours, he would watch with enthusiasm how they prepare their food. Fortunately, he said, the priests were helpful and so they would let him learn the way they cook.

Being surrounded by priests in that stage of his life, it could easily be construed that he could probably be influenced to become a priest one day. But no, he wanted to be a cook!

And so in 1999, he pursued his dream at the Italian Institute of Culinary Arts, Fontana Del Papa in Rome, Italy.

He then became a Resident Executive Chef of Hotel Exedra in Rome in January 2004, the first Filipino chef the hotel had ever had. There, he was awarded and rated 2 Michelin star chef. His hard work also earned him a nomination as Chef/Restaurateur of the year in Rome in 2009.

As the year 2010 ushered in, Chef Ritchie decided to bring his craft to his homeland, the Philippines. He delighted his fellow Filipinos (and foreign guests as well) as he served as an Executive Chef as well as a Consultant in different posh restaurants and hotel. He finally joined Century Park Hotel only last July.

As the hotel welcomes another bright year – its 36th year – in the hotel and restaurant business, it has been giving out enticing promos and delightful treats of Chef Ritchie’s specialties that would surely satisfy one’s hungry pangs and even crave for more. Starting last September 1 until September 30, 2012, dining at the hotel’s Café in the Park is now at 36% percent discount.

Chef Ritchie presented his Tutto Italian cuisine that is available on Wednesdays at the buffet area. These are 

Roast Beef with stir-fried vegetables and herb sauce

Pasta with Black Truffle Sauce

Risotto Al Funghi Porcini
where the rice was cooked in broth
until the consistency was creamy
(the Porcini is a mushroom –
a delicious favorite ingredient
in Italian dishes that is
only available in Italy)

Skewers

Roasted Chicken marinated in rosemary oil

As for desserts, one would definitely go crazy for 

Baked Apple Panna Cota
and

New York Cheesecake

Meanwhile, Chef Ritchie can also be versatile as he would manage to come up with different dishes other than Italian ones. Since the Café at the Park has a themed buffet every day, Chef Ritchie and his battalion of assistant chefs would prepare Chinoy Cuisine on Mondays, Modern Filipino Cuisine on Tuesdays, Asian Classic Thursdays, International-Inspired Cuisine on Fridays, Chef Tavern Buffet on Saturdays, and Classic Filipino Cuisine on Sundays.

Chef Ritchie could only say that he has been having a wonderful time concocting dishes at the Century Park as he would repeatedly assure his guests that their restaurant is the only restaurant in the country that is strict with quality and not just quantity.