In Boracay, only a few chefs have climbed up the ladder of culinary success into one of the most celebrated and most patronized chefs on the island. One of them is Chef Peter Montemayor.
The Executive Chef and Manager of the popular True Home Bistro on White Beach has seamlessly devoted his career to perfecting his craft and honing his unique style from being a novice chef to Chef de Partie, and to becoming his own executive boss.
Owing to his long hailed work experience in the Philippines and Thailand, Chef Peter was able to formulate his own Southeast Asian dishes, which emanates in the menus of not only True Home Bistro, but also at the take-out diner in D'Mall, called Boracay Beach Truck.
Our humble island chef would not have achieved his success if not for the people and experiences he has learned from during his more than 20 years of working in the kitchen. Thus, Chef Peter has graciously relayed his perspective as a chef in the Q & A below:
What are your stepping stones to becoming an Executive Chef?
I started as a commis in the cold kitchen of Shangri-La Mactan in Cebu, then went on to the different kitchens of the hotel, including the coffee shop’s ala carte and buffet line, the banquet kitchen, commissary kitchen. Afterward, I transferred to Shangri-La Makati in the banquet kitchen and later transferred to Friday’s Beach Resort in Boracay as Chef de Partie, and years later I became Head Chef of Lemon Cafe. Thereafter, I was the Villa Chef in Amanyara Luxury Beach Resort on the Turks & Caicos Island, and then moved to Koh Samui in Thailand to be Chef de Cuisine of a fine dining restaurant, and later as an Executive Sous Chef at Nikki Beach Resort where I also got promoted to being Executive Chef.
What are the key elements that you apply in order to achieve an efficient workflow in your kitchen?
Proper “mise en place" is always the key to an efficient flow in the kitchen, as well as communication, because you work as a team no matter how small or how big the kitchen brigade is.
What are the processes that you undertake in creating a menu?
In creating the menu, first is the concept of the restaurant, then the location, and the kind of clientele is also important.
What are the challenges that you have met in your profession and what was the process you took to overcome them?
A lot of sacrifices are necessary for a chef. For example, the long hours, no holidays - as it's the busiest time for the restaurant, not being able to celebrate Christmas, New Year, and other holidays, and sometimes even your birthday is set aside to be able to cook for customers.
What are the effective techniques that you apply to your profession?
I guess the technique is to be passionate about being a chef because you are preparing/cooking day in and day out. You have to be consistent as much as possible. Also, training is a key technique to achieve your goals.
What do you perceive are the qualities of a successful Executive Chef?
You must be passionate in what you do. You have to be well organized and updated with the current trends in the business.
What do you look for in a restaurant when you dine at other restaurants?
The menu of course is the number one thing that I look for when dining out.
How do you deal with criticisms?
I deal with criticisms positively. I also know when it is justifiable or not, but then again the customer is always right.
How do you optimize your day in order to satisfy the demands of your profession and your personal life?
I work mostly 12 to 14 hours a day. In the morning, I check the orders, and then I order items for the day or week, then I check the kitchen, and staff, and most of the day, I cook. I'm in a small restaurant, so I cook the dishes most of the time.
What do you love about your profession?
What I love about being an executive chef is when people say the food is good, meaning that it is you, who has created the menu that you see people are enjoying. That makes me happy.
What would you advise someone who intends to be an Executive Chef?
The best advice is to be a sponge. Absorb as much as possible from your mentors.
What else do you feel inclined to achieve aside from being an Executive Chef?
I was satisfied already when I became an executive chef 10 years ago, but maintaining that satisfaction is what I'm inclined to do for many more years to come.
With many years of culinary success in his belt, it is without a doubt that Chef Peter will have more successful years ahead of him to keep him satisfied in this kitchen and beyond.
To taste Chef Peter Montemayor's culinary creations, visit Boracay Island and dine at True Food Bistro in Station 1, White Beach, as well as Boracay Beach Truck in D'Mall, Station 2.
