Private Chef Ann Salvaciòn

I wouldn’t call myself a professional yet but I am a chef with a 5 years experience under my baggage. I am very passionate when it comes to cooking. For me, I consider being a chef a lifelong journey.

I studied Culinary Arts, chef’s training in Stockholm Sweden. I had the opportunity to work for one of Jamie Oliver’s franchise restaurant and Isaac Miller’s Maven in San Francisco. Those are experiences that will remain in my heart.

For me, cooking is...

Life and everything that revolves around it.

I learned to cook at...

From my dad and basically it’s In my blood. I just didn’t find the passion earlier. And the chefs that thought me everytime I landed a job.

A cooking secret...

Never taking anything for granted.

My menus

Salo-Salo

STARTER

All inclusive

Fried lumpia (springrolls) with beef, veggies and mushroom. Vegetarian option - veggies and vermicceli noodles

Fresh lumpia (springroll) with veggies served with a sweet/savory suace and garlic oil. Addition: fine chopped peanuts and fresh garlic

FIRST COURSE

All inclusive

Pork sisig. Basically a Filippino crunchy porkbelly dish chopped and mix together with savory ingredients, onion, chili, liver, citrus and egg. Best serve sizzling and with a cold beer

MAIN COURSE

All inclusive

Traditional Filippino Adobo (either with or without soysauce). Pork, chicken or both marinated in vinegar, soy sauce, garlic, salt and pepper. Then cook alltogether and served with garlic or regular rice

Chop Suey - Filippino vegetable semi-dry stew with tofu and quail eggs

DESSERT

All inclusive

Crema de Fruta - graham based layered cake with cream similar to sabayon, fruits and gelatin

Pineapple and Mango entremet

The Rustic

STARTER

Choose 1 dish

Flamiche - a puff pastry crust filled with cream, cheese and vegetables. It resembles a quiche

FIRST COURSE

Choose 1 dish

Onion soup - the traditional onion soup with a twist