Executive sous chef heats up Seda Atria's kitchen
With exceptional skills in a wide range of cuisines and kitchen management, Chef Gary Landicho, the new Executive Sous Chef of Seda Atria will be introducing exciting additions to the hotel’s menu while improving food and beverage operations.
Forty-year-old Chef Gary is a native of Bacolod, but grew up and studied in Manila. He developed his culinary expertise through 16 years of experience working on various cruise ships. He was the Sous Chef of Disney Cruise Line for 5 years before coming home and joining the hospitality industry for the first time as the Executive Sous Chef for Seda Atria since September 2018.
Traveling and exposure to diverse local and international fare have enabled Chef Gary to nurture his love for food while honing his culinary skills.
Chef Gary’s cooking style is defined by the use of fresh ingredients to create a seamless fusion of Western and Asian culture.
He is set to introduce new mouth-watering dishes at Misto. These recipes were inspired by his travels to different countries but feature a unique Ilonggo twist using fresh seasonal ingredients.
SEAFOOD BOUILLABAISSE – Sautéed mix seafood in white wine, garlic, annatto oil, and mixed vegetables, served with garlic bread.
"This is an unforgettable dish that I tried in France. Bouillabaisse actually originated in France. What I did here is to mix our local ingredients," said Chef Gary.
OSSO BUCCO – Cross-cut veal shanks braised with vegetables, white wine and broth served with specialized risotto with local spice Kalawag.
"This dish reminds me of Italy in 1998, my first crew ship experience. I asked the waiter what their favorite dish was and they gave me Osso Bucco. The Italians love the meat inside the bone. Here, I combined local ingredients like batuan and kalawag powder," he explained.
TOURNEDOS ROSSINI – Grilled Beef Medallion and king prawns with turn vegetables glazed with red wine sauce served with mashed potato.
"This dish originated from Australia, the last country I visited before I went come to the Philippines. I used a couple of shrimps and local organic vegetables. It took me two hours to cook this dish. The guests can request if they want the meat to be rare, medium or well done. To be honest, medium is good because that pinkish color is actually vitamin B12," he added.
Chef Gary is very excited to share his love for food with the residents of Iloilo and its visitors.
For bookings at Seda Atria, please call 506 8888 or email ilo@sedahotels.com.
Seda hotels are located in Ayala Center Cebu, Bacolod, BGC Taguig, Cagayan de Oro, Davao City, Quezon City, Laguna, and El Nido Palawan with many more in development in the various underserved destinations in the country./PR
Read: Seamless R&R in Seda Atria
Forty-year-old Chef Gary is a native of Bacolod, but grew up and studied in Manila. He developed his culinary expertise through 16 years of experience working on various cruise ships. He was the Sous Chef of Disney Cruise Line for 5 years before coming home and joining the hospitality industry for the first time as the Executive Sous Chef for Seda Atria since September 2018.
 |
| Chef Gary Landicho |
Traveling and exposure to diverse local and international fare have enabled Chef Gary to nurture his love for food while honing his culinary skills.
Chef Gary’s cooking style is defined by the use of fresh ingredients to create a seamless fusion of Western and Asian culture.
He is set to introduce new mouth-watering dishes at Misto. These recipes were inspired by his travels to different countries but feature a unique Ilonggo twist using fresh seasonal ingredients.
SEAFOOD BOUILLABAISSE – Sautéed mix seafood in white wine, garlic, annatto oil, and mixed vegetables, served with garlic bread.
"This is an unforgettable dish that I tried in France. Bouillabaisse actually originated in France. What I did here is to mix our local ingredients," said Chef Gary.
OSSO BUCCO – Cross-cut veal shanks braised with vegetables, white wine and broth served with specialized risotto with local spice Kalawag.
"This dish reminds me of Italy in 1998, my first crew ship experience. I asked the waiter what their favorite dish was and they gave me Osso Bucco. The Italians love the meat inside the bone. Here, I combined local ingredients like batuan and kalawag powder," he explained.
TOURNEDOS ROSSINI – Grilled Beef Medallion and king prawns with turn vegetables glazed with red wine sauce served with mashed potato.
"This dish originated from Australia, the last country I visited before I went come to the Philippines. I used a couple of shrimps and local organic vegetables. It took me two hours to cook this dish. The guests can request if they want the meat to be rare, medium or well done. To be honest, medium is good because that pinkish color is actually vitamin B12," he added.
Chef Gary is very excited to share his love for food with the residents of Iloilo and its visitors.
For bookings at Seda Atria, please call 506 8888 or email ilo@sedahotels.com.
Seda hotels are located in Ayala Center Cebu, Bacolod, BGC Taguig, Cagayan de Oro, Davao City, Quezon City, Laguna, and El Nido Palawan with many more in development in the various underserved destinations in the country./PR
Read: Seamless R&R in Seda Atria
 |
| Seda Atria is located at Pison Avenue, Iloilo City |
