Wine dinners are still a rare occasion in Cebu.
Radisson Blu Cebu is offering a 5-course wine dinner. Featuring delectable dishes prepared by Executive Chef Roberto Kunitz. Paired with the glorious wines of Escudo Rojo, Baron Philippe de Rothschild's Chilean winery.... read more
Waterfront Airport Hotel and Casino's new Executive Chef is Issam Al-Suhairy. Chef Issam is also known as Chef Sam.
Chef Sam is a Filipino citizen with Persian descent. He fondly remembers that at around the age of 8, he spent more time in the kitchen than going outdoors and playing with kids his age. He watched his mother and grandmother cooked their meal. From there everything started.
As with all great chefs, a distinct mentor influences them into the craft. For Chef Sam, his cooking expertise came from his mother and grandmother.
He studied Computer and Marketing courses but his heart found its way in the culinary world. His cooking career developed into his passion until it became his way of life. He said that becoming a Chef did not happen overnight. He worked hard in learning the ropes from his mentors. Some of these mentors are globally acclaimed Chefs.
Chef Sam had his humble start at a renowned Italian Bakery and Restaurant in Manila where he worked for almost four (4) years. He also worked in international esteemed establishments and upscale restaurants like Princess Cruise International; Hyatt Hotel Regency (Florida); Sanderling Duck Resort (North Carolina, USA); Pump House (Alaska, USA); Little Next Door, and the Burger Kitchen (California, USA).
In 2011, Chef Sam returned to the country and worked as Head Chef for a culinary school, Treston International College, in Taguig City. After a year and a half, he joined Vikings Luxury Buffet as Sous Chef for both its MOA and SM North Edsa branches. The Cravings Group hired him thereafter as Head Chef of Casa Roces (a Spanish Restaurant) at the Malacañang. Working at Malacañang opened opportunities for him. Because of this, he has learned a lot of things.
Most recently, Chef Sam became a Chef Consultant for various restaurants. He has also done cooking demonstrations for GMA's Good News segment with Vicky Morales and UNTV guesting.
When he is not wearing his Chef's hat, Chef Sam is with his growing apron company, Marcus and Crassus. The company customizes chef's aprons and ships worldwide - aprons made by a chef for chefs.
Being a part of Waterfront Airport Hotel gave Chef Sam a strong sense of responsibility. The happy hotel environment is his perfect motivation aside from his family's support.
His plans for the hotel's menu is to promote the local fare and target seasonal ingredients. He wants to take advantage of the locally available products in the market.
“All the wonderful things in life are on the other side of fear.” - Chef Sam
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