Toscana Dining features Mediterranean Cuisine on Weekend Buffet

September is the month of Mediterranean dishes at ToscanaDining! This buffet will take you on a haunting tour featuring the dishes and cuisines of all countries that borders the Mediterranean Sea.

From the theme of Toscana Dining itself, you are to set the sail with the Mediterranean feels.

Toscana Dining

Completes the experience are the dishes that awaits for foodies who should try the Middle Eastern flavors. Dishes and cuisine from the Mediterranean are known to be “plant based” here are some green foods whether you’re a vegan or not.

Featured in the Mediterranean buffet are Garden greens  and composed salad.

Depicted with flavours are the main dishes for Mediterranean Buffet, these dishes goes along with vegetables, seafood and minimal meat. Here are some main course to try: 

Grilled Fish Fillet with Tomato Confit Stuffed Stewed Calamari in Red wine, Grilled Scampi, Buerre Blanc, Bacon Wrapped Fish Fillet with ratatouille, Morrocan Stuffed Peppers and Seafood Paella to name a few.

Heat Lamp-Finger Foods and Heat Lamp Kebabs are also part of the Mediterranean buffet!

Already craving for these foods? You’ll crave even more as you meet our Western Mediterranean chefs! Check out these men behind our Mediterranean Buffet.

First to meet is Midori’s Executive Western Head Chef, Chef Marcos Dungca. This Kapampangan chef started his gastronomic adventure more than two decades ago in local restaurants. Enjoying the world of spices, Chef Marco explore the culinary world outside the country in 2001. He started working as Chef de Partie-Banquet Production at Jeddah Hilton Hotel in Saudi Arabia for four years then he transferred to Emirates Palace in Abu Dhabi and was appointed as Chef de Cuisine-Banquet Production.

He also worked for a year as Chef de Cuisine-Banquet Production at Jumeirah at Etihad Towers, Abu Dhabi and in United Arab Emirates. Moved to Florida, U.S.A. to work for John’s Island Club. After his much-fulfilled career abroad, he decided to go back to his home country in order to impart his knowledge to his fellow Filipino Chefs. Before joining Midori, he joined locally-based companies such as  Crown Towers City of Dreams Manila as Sous Chef and Subic Grand Seas Resort as Executive Chef.

Next to Chef Marco is Chef Gerry Miranda,  Chef Gerry started his career in 1990s in a hotel in Pampanga as a Food attendant, years after he got promoted as a Demi Chef in the same hotel. In the year 2006, he entered the leading cruise company – Holland America Lines. He started as an assistant cook and became an apprentice cook before he entered Midori Clark Hotel. During his journey in the cruise he was able to specialized the Western dishes and cuisines.

 Meet Chef Jerome Ayson, this chef began his profession in the early 90’s. Started in a local restaurant in Manila then given the opportunity to go outside the country and experience far-reaching way of cooking in the Mediterranean countries. He worked as a cooked at AL-ETIFAF company in Riyadh, Saudi Arabia. After his experience in the Middle East, he worked as a Senior Chef de Partie in a Hotel in Pampanga for more than a decade before entering Midori Clark Hotel.

One of our Mediterranean Chefs, is Chef Noe Lulu. Chef Noe entered the world of hospitality as as a Dining Room Attendant then he worked as a Commis Chef in a Hotel and Restaurant at Clark Freeport Zone. Given the opportunity to work outside the country he was able to work as a Commis Chef at Princess Cruise Lines which is owned by the world's largest cruise ship operator. His cruise experience gave him a treasured experience in conquering the Mediterranean  Cuisine.

 

Last on the list is Chef Sean Cabasada. This Marketing graduate ventured the culinary world in 1997. This chef started his career as a chef at Hotel Sofitel Grand Boulevard Manila and Pan Pacific Hotel. In the late 2000s, he worked outside the country in some of noteworthy hotels in the world. Working at Jeddah Hilton for four years and Emirates Palace Hotel for two years where he was able to acquire his expertise in Mediterranean Cuisine. Prior to entering Midori Clark Hotel, he worked at Johns Island Club in Vero Beach, Florida and Wianno Club in Cape Cod Massachusetts.

Foodies, what are you waiting for? Try it for yourself! Don't miss out Toscana Dining's Mediterranean Buffet along with the other International cuisines. Weekend Buffet is open every Friday, Saturday and Sunday at P 999+. For reservations, please call +63 45 308 888 or email restaurants@midorihotel.com.

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