Gastronomic Indulgence Brochure

GASTRONOMIC INDULGENCE MARCH 16-19, 2023

TABLE OF CONTENTS

Enrico Bartolini, 3 Michelin Stars | Finestra

Tohru Nakamura, 2 Michelin Stars | Yakumi

René Frank, 2 Michelin Stars | Oasis

Alvin Leung, 2 Michelin Stars | Red Lantern

Rui Silvestre, 1 Michelin Star | Waterside

Salvatore Calabrese, Master Mixologist

Jim Murray, Whisky Expert

Gregg Glass, Master Distiller

Antonio Lai, Master Mixologist

Luis de Santos, Master Sommelier

Élyse Lambert, Master Sommelier

Edriane Lim, Mixologist

Kate Osmillo, Mixologist

Audrey Gustilo, Mixologist

Hakihiro Igarashi, Sake Samurai

Eanglebert Guina, Head Sommelier

Gerald Damasco, Head Sommelier

SOLAIRE AT 10 Solaire Resort Entertainment City’s 10-year legacy is a spectacular show of innovation, creativity, and excellence incomparable to any luxury property or Integrated Resort in the country. The brand has set the standards in Philippine hospitality, leisure, and entertainment - more so in food and beverage as well as in the culinary scene. Since its opening, the property’s Food & Beverage offerings have started trends and what’s to come next in the restaurant industry for the uniqueness and boldness that each new event brings to every guest’s table. This luxury Filipino brand has and continues to deliver on its mission of bringing first-of- its-kind experiences to its patrons. The word “first” ultimately became a word that distinguishes Solaire, in every aspect. In its 10th year, Solaire once again displays its influential position by holding yet another outstanding display of leadership in the food and beverage scene with a powerful program of culinary highlights in its signature restaurants. Gourmands can expect a once-in-a-lifetime opportunity to experience first-hand and up-close the work of some of the world’s most decorated culinary names. It is a feat unlike any other, especially in the Philippines where the gastronomy scene is budding, evolving, and on the rise. From March 16-19, 2023, Solaire celebrates an exemplary gathering of masters from around the world under one roof where the Culinary Masters and Beverage Virtuosos share their vision, passion, and artistry to the local audience. This will once again set the bar in the industry, challenging the imagination and ingenuity of every establishment, even the most esteemed of names.

Dear Guests,

2023 is a monumental year for Solaire Resort Entertainment City as we mark our 10-year anniversary. Since opening in 2013, we have consistently offered our guests one-of-a-kind experiences that no other Integrated Resort in the Philippines has ever done. Our restaurants are known for authentic flavors, impeccable service, and overall luxurious dining experiences, as well as our bars for the creative blends and level of personalization that are all part of what makes the whole Solaire Experience. We have invited globally recognized top chefs to our restaurants for our Culinary Masters program, hosted a gathering of esteemed Grand Cru vineyards from France, and partnered with the most prolific whisky and cognac labels just to name a few events we have been sharing with our guests over the years. Having won awards locally and placing in international lists and polls curated by gourmands and tastemakers all over the world, we have established that Solaire is a must-visit dining destination. To commemorate the last decade and to celebrate our entrance to a new one, it is only fitting that we offer an unforgettable event that will be written in the history of Philippine gastronomy. We have prepared a special and unique line up of events that continues our record of firsts. Our food and beverage program for our 10th anniversary is a feat, and we are delighted and proud to offer 4-days of Michelin Star- excellence together with world-renowned beverage specialists and guest mixologists.

This marks the beginning of more trailblazing things to come at Solaire.

BASTIAN BREUER Vice President Food & Beverage

Dear Guests,

As the leading Integrated Resort in the country and the only Filipino-owned luxury brand, we at Solaire Resort Entertainment City commemorate 10 years of being at the top by staging another first in the country. Our mission has always been to give our guests the most unforgettable experiences in every way possible. Over the last decade, we’ve hosted some of the most talked about events that made waves and headlines and continue to be a topic of conversation up to today. From serving flavorful dishes from our signature restaurants while suspended in the sky, bringing Germany to the Philippines with the biggest, most authentic, and most attended Oktoberfest celebrations in Manila, to serving the most coveted gastronomic works from acclaimed master chefs from around the world for our guests to enjoy – Solaire has elevated the local epicurean scene by setting the standard in culinary excellence and further defining what true 5-star service is. For our 10th year, we wanted to go beyond and break our own records by conceptualizing a bigger and more ambitious offering that the country has not experienced, nor has the culinary world witnessed. We have pulled out all the stops to present the biggest gathering of culinary stars in the Philippines with 5 Michelin Star chefs all under one property to showcase their creative geniuses for the local gourmands to experience. Expect an incredible voyage of flavors and tastes as Enrico Bartolini, René Frank, Tohru Nakamura, Alvin Leung, and Rui Silvestre captivate with their signature creations, and share why they are the best. We are excited for you to be part of our celebrations and be able to witness an unprecedented act that will further Solaire’s already incredible record of achievements.

MICHAEL DINGES Vice President Culinary

CULINARY EVENTS THURSDAY | MARCH 16, 2023 OUTLET TIME

EVENT

EXPERT

Chef: Enrico Bartolini Master Sommelier: Luis de Santos Master Mixologist: Salvatore Calabrese Chef: Tohru Nakamura Sake Samurai: Hakihiro Igarashi Chef: Alvin Leung Master Sommelier: Élyse Lambert

“Contemporary Classic” Reception followed by 7-Course Dinner

Finestra

6:00 PM – 10:30 PM

“Feast by Tohru and Team” Reception followed by 8-Course Dinner “Dinner with the Demon Chef” Reception followed by 8-Course Dinner “Progressive Dessert Dining” Reception followed by 8-Course Dinner “Seafood Galore” Reception followed by 7-Course Dinner

Yakumi

6:00 PM – 10:30 PM

Red Lantern

6:00 PM – 10:30 PM

Chef: Réne Frank CODA Mixologist

Oasis

6:00 PM – 10:30 PM

Chef: Rui Silvestre Head Sommelier: Eanglebert Guina

Waterside

6:00 PM – 10:30 PM

5:30 PM - 7:30 PM 8:00 PM - 10:30 PM

Fresh

10th Anniversary Dinner Buffet

Solaire Team

FRIDAY-SATURDAY | MARCH 17-18, 2023 OUTLET TIME EVENT

EXPERT

Chef: Enrico Bartolini Master Sommelier: Luis de Santos Master Mixologist: Salvatore Calabrese Chef: Tohru Nakamura Sake Samurai: Hakihiro Igarashi Chef: Alvin Leung Master Sommelier: Élyse Lambert

“Contemporary Classic” Reception followed by 7-Course Dinner

Finestra

6:00 PM – 10:30 PM

Yakumi

6:00 PM – 10:30 PM

Red Lantern

6:00 PM – 10:30 PM

Chef: René Frank CODA Mixologist

Oasis

6:00 PM – 10:30 PM

Chef: Rui Silvestre Head Sommelier: Eanglebert Guina

Waterside

6:00 PM – 10:30 PM

5:30 PM - 7:30 PM 8:00 PM - 10:30 PM

Fresh

10th Anniversary Dinner Buffet

Solaire Team

SUNDAY | MARCH 19, 2023 OUTLET TIME

EVENT

EXPERT

Chefs: Enrico Bartolini & René Frank Master Sommelier: Luis de Santos Master Mixologist: Salvatore Calabrese CODA Mixologist Chef: Tohru Nakamura Sake Samurai: Hakihiro Igarashi Chef: Alvin Leung Master Sommelier: Élyse Lambert Chef: Rui Silvestre Head Sommelier: Eanglebert Guina Mixologists: Kate Osmillo & Audrey Gustilo

Finestra

11:30 AM - 2:30 PM

5-Star Brunch Buffet

Yakumi

11:30 PM - 2:30 PM

Tohru’s Brunch Buffet

Red Lantern

11:30 AM - 2:30 PM

Demonic Eat-All-You-Can Dim Sum

Waterside

11:30 AM - 2:30 PM

Seafood Brunch Buffet

Fresh

11:30 AM – 2:30 PM

Anniversary Lunch Buffet

Solaire Team

BEVERAGE EVENTS THURSDAY | MARCH 16, 2023 OUTLET TIME

EVENT

EXPERT

Finestra Bar

“Cocktails with the Maestro”

10:00 PM - 1:00 AM

Master Mixologist: Salvatore Calabrese

“Made in the Philippines” Special Happy Hours

6:00 PM - 9:00 PM 10:00 PM - 1:00 AM

Mixologist: Kate Osmillo Mixologist: Audrey Gustilo

Waterside Bar

3:00 PM - 4:30 PM The Maestro’s Cocktail Master Class

Master Mixologist: Salvatore Calabrese

Baccarat Room & Bar

6:00 PM - 9:00 PM

Antonio’s Happy Hour

Master Mixologist: Antonio Lai

“Multisensory Mixology” with Antonio Lai

9:00 PM - 2:00 AM

Master Mixologist: Antonio Lai

3:00 PM - 4:30 PM

Whisky Master Class

Whisky Expert: Jim Murray

Master Distiller: Gregg Glass Mixologist: Edriane Lim

6:00 PM - 9:00 PM

Old Fashioned Happy Hour

Whisky Bar

Whisky Expert: Jim Murray Mixologist: Edriane Lim

“A Night with the Trailblazer”

9:00 PM - 2:00 AM

FRIDAY-SATURDAY | MARCH 17-18, 2023 OUTLET TIME EVENT

EXPERT

Finestra Bar

“Cocktails with the Maestro”

10:00 PM - 1:00 AM

Master Mixologist: Salvatore Calabrese

“Made in the Philippines” Special Happy Hours

6:00 PM - 9:00 PM 10:00 PM - 1:00 AM

Mixologist: Kate Osmillo Mixologist: Audrey Gustilo

Waterside Bar

Antonio’s Cocktail Master Class (March 18 only)

3:00 PM - 4:30 PM

Master Mixologist: Antonio Lai

Baccarat Room & Bar

6:00 PM - 9:00 PM

Antonio’s Happy Hour

Master Mixologist: Antonio Lai

“Multisensory Mixology” with Antonio Lai

9:00 PM - 2:00 AM

Master Mixologist: Antonio Lai

3:00 PM - 4:30 PM

Whisky Master Class

Whisky Expert: Jim Murray

Book Signing (March 18 only)

5:00 PM - 6:00 PM

Whisky Expert: Jim Murray

Whisky Bar

Master Distiller: Gregg Glass Mixologist: Edriane Lim

6:00 PM - 9:00 PM

Old Fashioned Happy Hour

Whisky Expert: Jim Murray Mixologist: Edriane Lim

“A Night with the Trailblazer”

9:00 PM - 2:00 AM

“Battle of the Master Sommeliers” (March 18 only)

Master Sommelier: Luis de Santos Master Sommelier: Élyse Lambert

The Forums

3:00 PM - 4:30 PM

SUNDAY | MARCH 19, 2023 OUTLET TIME

EVENT

EXPERT

11:30 AM - 2:30 PM

Maestro’s Morning Happy Hour

Master Mixologist: Salvatore Calabrese

Finestra Bar

3:00 PM - 4:00 PM

Maestro’s Book Signing

Master Mixologist: Salvatore Calabrese

ENRICO BARTOLINI

Enrico Bartolini has been awarded more Michelin stars for his restaurants around Italy than any other chef.

Born in 1979 from Castelmartini, Tuscany, he developed a passion for food and haute cuisine which led him to pursue learning from great culinary masters in Paris and London. At age 29, he received his first Michelin Star which was then followed by the opening of gastronomic ventures, all of which are also Michelin Star-rated. Bartolini has earned his great reputation for his creativity and technical precision. His dishes are elegant, refined, contemporary, and avant-garde. His precision for gourmet aesthetics is bolstered by his revolutionary incorporation of flavours, colours, and scents in every dish he prepares.

Enrico Bartolini Restaurants: *** Ristorante Enrico Bartolini, Mudec-Museo delle Culture, Milano ** Glam, Palazzo Venart, Venezia ** Locanda del Sant’Uffizio, Relais Sant’Uffizio, Cioccaro di Penango * Anima Ristorante, Hotel Milano Verticale|UNA Esperienze, Milano * Casual Ristorante, Bergamo * Il Fuoco Sacro, Petra Segreta Resort & Spa, San Pantaleo, Olbia * Il Poggio Rosso, Borgo San Felice Relais & Chateaux, Castelnuovo Berardenga * La Trattoria Enrico Bartolini, L’Andana Resort, Castiglione della Pescaia

TOHRU NAKAMURA

Culinary sensation Tohru Nakamura brings his European and Japanese heritage to the table with his distinctly made dishes that garnered him his 2 Michelin Stars.

Tohru’s culinary artistry combines creativity, precise craftsmanship, and an eye for aesthetics that has put his name synonymous to cosmopolitan cuisine. He employs an unmistakable style to his creations in which quality of excellent produce and regional ingredients play significant roles to highlight the Japanese influences infused in every dish. Part of Nakamura’s culinary intuition is his belief that too many flavours and textures can confuse the guest’s palate. He focuses on a well-balanced play of components that stand out, making his dishes memorable.

Tohru Nakamura Restaurant: **Schreiberei

RENÉ FRANK German gastronomy superstar René Frank, owner of 2 Michelin Star dessert restaurant CODA in Berlin, reinterprets the world of desserts and transforms it into an incredibly distinctive discovery for the palate. The 2022 World’s Pastry Chef of the Year is known for his innovative and progressive experimentation, foregoing refined sugars in all his creations and instead focuses on natural sweetness by favoring high-quality, sustainable, and organic products to ensure the integrity of his culinary visions. He bridges and blends unusual flavors, exciting textures, and exhilarating aromas for a unique and unconventional experience. Apart from his inventive approach and revolutionary take on desserts, he is also known for his firm self-sufficiency and “bean-to-bar” concept to ensure that he and his team achieve consistency and the standards that they employ for the best chocolate in his restaurant.

René Frank Restaurant: **CODA

ALVIN LEUNG Famously dubbed as “The Demon Chef”, Alvin Leung’s eccentric take on food has captured the attention and curiosity of the gastronomy world. His 2 Michelin Stars restaurant, Bo Innovation, is where his signature “X-Treme Chinese” style of cooking is front and center. The England-born, Hong-Kongese-Canadian chef began his journey by cooking at a private kitchen restaurant which eventually became his flagship Bo Innovation. His restaurant was one of the few dining locations in Hong Kong that was not affiliated with any hotel brand. Bo Innovation was operating independently when in 2009, it received 2 Michelin Stars, and by 2014 it garnered a 3-Star status. Leung pushes the boundaries of Chinese fare through his bold and unconventional concepts while highlighting fusion cuisine. He reinterprets traditional Chinese dishes with his own twist on centuries-old ingredients and recipes passed on from generation to generation. Leung’s distinguishable rock-and-roll image is a contrast to his background as a molecular engineer which played a part in his development as a self-taught chef. His methodical and scientific approach to his dishes is a unique flair, a signature of his culinary ingenuity. Alvin Leung has appeared as a judge on MasterChef Canada, Around the World in 80 Plates, and The Maverick Chef. Other than his own restaurant, he also operates Forbidden Duck and Raku (Hong Kong) and R&D (Canada). His 15 Stamford by Alvin Leung is located at the Capitol Kempinski in Singapore which is his first collaboration with a hospitality establishment.

Alvin Leung Restaurants: **Bo Innovation

Forbidden Duck

R&D

Raku

15 Stamford by Alvin Leung

RUI SILVESTRE Portuguese chef Rui Silvestre’s culinary values aim to preserve the authenticity of the local flavors and tastes. In his Michelin Star restaurant, Vistas, he takes inspiration from nature with his signature tasting menus, Fauna & Flora and Passeio Maritimo centered on the resources from the earth and waters for culinary art that could only exist in Portugal. He sources from trusted local suppliers and harnesses the untapped qualities of his star ingredients. He celebrates and articulates the richness of each ingredient in which his masterpieces have been conceptualized on and through the most innovative cooking techniques he’s learned from around the world. Rui Silvestre worked in several esteemed restaurants in France, Switzerland, and Hungary for 7 years. Silvestre is the youngest chef of Portuguese decent to attain his very first Michelin Star at the age of 29.

Rui SIlvestre Restaurant: *Vistas

SALVATORE CALABRESE MASTER MIXOLOGIST

Salvatore Calabrese is one of the world’s most respected and award-winning bartenders. He began his career in Italy and later moved to London. He garnered the title “The Maestro” for his extensive work in the beverage industry with his experimentation with new liqueurs, old and new spirits, and various flavors which have gone on to be modern classic cocktails many are familiar with today. He developed the concept “Liquid History” which provides an insightful account about cognacs. Calabrese has also published several books including the popular “Classic Cocktails”. He has his own bars in London as well as Las Vegas, and later launched his first venture in Hong Kong. He is currently a consultant at The Donovan Bar at Brown’s Hotel in London’s Mayfair, Igiea Terrazzo Bar at Villa Igiea Hotel in Palermo Italy, and recently at Velvet in London’s Corinthia Hotel. Calabrese continuous to be active in the industry and encourages bartenders to become more professional through training programs.

JIM MURRAY WHISKY EXPERT

Jim Murray is the world’s most renowned independent whisky expert and owns one of the largest privately curated whisky collections. He authors the “Whisky Bible”, an annual compendium of the world’s leading whiskies and considered to be the most influential whisky guide. The book contains more than 4,600 detailed, professionally analyzed, and easy to understand tasting notes on the leading as well as under-the-radar or up-and-coming whiskies. Based in the UK, he began his career as a journalist on Fleet Street and later became a full-time whisky writer and critic. Murray has visited more distilleries worldwide than any expert, and annually tastes more than 1,000 new whiskies and awards those who he believes are truly the best of the best.

GREGG GLASS MASTER DISTILLER

Gregg Glass is a Master Whisky Maker and Blender at The Dalmore. He has more than 10 years experience in whisky making and is well-known for his innovation and quality. He joined Whyte and Mackay in 2016, where he got inspired to become a whisky maker. Glass is personally involved in all aspects of whisky making from sourcing and creating casks, to working with cooperages, distilleries and cask warehouses to cask sampling and conducting extensive trials and recipe iterations in a bid for perfection. Along with a healthy respect for tradition and the historical, social, and cultural aspects of the Scotch whisky industry, Glass believes in the importance of an inquisitive, experimental and innovative outlook, with quality at the forefront.

ANTONIO LAI MASTER MIXOLOGIST

Antonio Lai is a multi-awarded international mixologist and known as one of Hong Kong’s top mixologists. He pioneered the concept of Multisensory Mixology, a drinking experience that engages all five senses, in Hong Kong. He started his own bar business in Hong Kong with the opening of Quinary (2012), which is among the World’s 50 Best Bars, Ori-Gin (2013, now closed) that was the first to specialize in gin, along with several other bars and restaurants in Hong Kong. The most recent project with his partner, Alex Ko, was the launch of a canned sparkling tea cocktail, CHAKO (2022). He has more than 20 years experience locally and internationally, and in 2015 he was named Diageo World Class Hong Kong and Macau Champion. He published two award-winning books on mixology as a platform to share his passion and knowledge, and remains active in training future bartenders and being a guest mixologist around the world.

LUIS DE SANTOS MASTER SOMMELIER

Luis de Santos is the first and only Master Sommelier of Filipino descent. As a Master Sommelier, he is part of an elite group of professionals who hold the highest industry distinction in fine wine and beverage service - there are only less than 300 in the world. Based in the US, he was a former wine director at prestigious restaurants including Wolfgang Puck Group, MGM Group and Charlie Palmer Group. De Santos is also a successful entrepreneur and currently owns several bars and restaurants in Las Vegas. With more than 25 years experience in food and beverage hospitality, his forte is the creation of beverage programs that meet customer needs.

ÉLYSE LAMBERT MASTER SOMMELIER

Élyse Lambert is a Master Sommelier who won the “Best Sommelier of Canada” in 2015 and the “Fifth Best Sommelier of the World” in 2016. Her journey began in Quebec at the award-winning Relais & Chateaux I’Eau a la Bouche. She later moved to Montreal where she curated the much-lauded wine list at the Ritz Carlton’s Maison Boulud. Lambert’s trailblazing career made her known across Canada and the international market. Some of her earlier awards included “Best Sommelier of Quebec” in 2004 and “Best Sommelier of the Americas” in 2009. Currently, she is a sommelier consultant and continues to share her passion on Radio Canada’s morning show, as well as various wine education and trainings in Canada and around the world.

MIXOLOGISTS

EDRIANE LIM MIXOLOGIST

Edriane Lim has more than a decade of bartending experience with some of Singapore’s best bars and hotels including Anti:dote, ATLAS, and Equinox and is currently The Bar Manager at the helm of 15 Stamford at The Capital Kempinski Hotel in Singapore.

KATE OSMILLO MIXOLOGIST

Kate Osmillo is a representative and Brand Ambassador for Remy Martin/Cointreau and has significant experience locally before becoming the Bar Manager at Oto, one of the Top 50 bars in Asia.

AUDREY GUSTILO MIXOLOGIST

Audrey Gustilo is a representative and Brand Ambassador for Don Papa, and previously worked at top hotel bars in the US and Dubai before becoming the Head Bartender at Oto, one of the Top 50 bars in Asia.

SAKE SAMURAI & SOMMELIERS

HAKIHIRO IGARASHI SAKE SAMURAI

Hakihiro Igarahi is a certified Sake Samurai and Sake Master Brewer, and is a Board Member and Director General of the Kagamiyama Brewery in Japan.

EANGLEBERT GUINA HEAD SOMMELIER

Eanglebert Guina won the “Philippines Best Sommelier Competition” in 2018, and represented the country at the World’s Best Sommelier competition. He was former head sommelier at Celebrity Cruises.

GERALD DAMASCO HEAD SOMMELIER

Gerald Damasco is a former head sommelier at Grand Hyatt Hotel Fort Bonifacio and has worked at other international hotel groups. He currently owns and operates Gendanch Winehouse in Manila.

PARTNERS

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1 Asean Avenue, Entertainment City, Tambo Parañaque City 1701 Philippines solaireresort.com | (+632) 8888 8888

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