Strawberry Mini Cone with Raspberry Ganache
RADISSON Blu Cebu, a five-star hotel in the SM City Cebu Complex, recently hosted a “Wine Down Wednesday” soirée to welcome two of its top honchos. It has been a few months’ wait since the former General Manager, the amiable Mr. Nishan Silva, has moved on. I remember him as someone whose eye for details was striking. This is the hospitality sector where the defining aspect is its focus on customer satisfaction.
Taking the helm as General Manager of Radisson Blu Cebu, the leading business and internationally award-winning MICE (Meetings, Incentives, Conferences, Events) hotel, is French-American seasoned hotelier Laurent Boisdron, who brings with him 22 years of experience in Europe, North America, and Dubai in the Middle East. Educated in France, he pursued higher education in Carlson Business School in the USA. Prior to his new post in Cebu, Mr. Boisdron was Minneapolis, USA-based handling corporate responsibilities in Carlson Rezidor Hotel Group, one of the world’s largest and most dynamic hotel companies, providing support and strategic leadership. Radisson Blu is one of its quality brands.
Fresh Baguio Strawberry Tart
His deputy, who will provide invaluable assistance on its daily operations as Hotel Manager, is another French national, Mr. Fabien Martinez, who also has a vast 22-year experience and possesses a culinary background as Executive Chef and F & B Director for award-winning resorts and hotels. Not totally new in Cebu, he was once the Executive Sous Chef of Shangri-La’s Mactan Resort & Spa. Of Korean descent, Mr. Martinez was adopted by French parents and grew up in France.
These two personalities are quintessential hoteliers constantly on the move to gain experience.
Radisson Blu Cebu’s Signature Lechon Empanada
It is fascinating how such career movements make them better equipped to manage the hotels and resorts they work for all over the world.
It was easy to engage the gentlemen in animated conversation over delightful cocktail creations of Executive Chef Roberto Kunich and Pastry Chef Alan Barrios. I popped a Baked Quail Egg with Avocado-Mango Guacamole, followed by Chorizo Profiteroles (savory choux pastry), a Radisson Blu signature Lechon Empanada, Peruvian Chicken Skewer with Quinoa Crust and Black Sesame Cone with Prawn Tomato Ceviche. Chilled white wine was refreshingly good to wash down these delicious bites. To satisfy sweet cravings, I relished the Fresh Baguio Strawberry Tart, Java Milk Choux (cream puff) filled with Gianduja Cremeaux (sweet chocolate-hazelnut spread) and Strawberry Mini Cone with Raspberry Ganache.
Being a French-American, Laurent Boisdron and I discussed the advantages of being dual citizens. A green-card holder myself, I shared my experiences in America, especially in New York.
He was particularly interested in my daughter Patricia’s career as mixologist or beverage chef for world-renowned chef Daniel Boulud. Fabien Martinez, meanwhile, offered to cook for us after our interchange of culinary ideas. We all look forward to his exquisite cooking!
