Chef Arnie Pineda
Chef Arnie Pineda
New, great and many things are introduced and happening at The Mansion Iloilo Philippines. One of them is the new Executive Chef who is responsible for the big change in food — flavour, presentation, choices and all — at the Hotel from breakfast, lunch and dinner buffets to merienda cena, and ala carte dishes!
He is ARNIE G. PINEDA. A success story, he discovered his passion for the culinary arts at eight years old when forced to cook for his family while his parents were out to toil the fields. The eldest of five children, his parents were farmers in Pampanga. He took the initiative to provide whatever he can find in their backyard for his hungry siblings. Oh, well, his dishes turned out to be delectable. “By the time I turned fourteen, I knew that I was destined to become a chef,” he said. He then immersed himself in world of food.
The Lobby Lounge of The Mansion
The Lobby Lounge of The Mansion
He honed his culinary skills when he first got a job at age 17 as a comis (line cook). He slowly worked his way up the rank inside the kitchen and became a Chef de Partie at 20 years old. He then travelled seven countries, worked in nine hotels and a number of restaurants, and learned from renowned chefs in the industry. He most notable experiences were with Chef WOLFGANG FISCHER (five years) at Emirates Palace Hotel, then the only six-star hotel in the Middle East; at Constance Lemuria Luxury Resort in Seychelles; at Biella Pizzaria Ristorante in Qatar; and at the Raffles Hotel in Singapore.
Chef Arnie Pineda and his “kitchen warriors” Carlos, Outlets Chef; Erick, Banquet Chef; Mark Anthony, Head Butcher; and Rustom, Chef de Partie
Chef Arnie Pineda and his “kitchen warriors” Carlos, Outlets Chef; Erick, Banquet Chef; Mark Anthony, Head Butcher; and Rustom, Chef de Partie
When he returned from abroad, he pre-opened 5-star hotels in Cosmo-Manille; among them were Solaire, City of Dreams, Novotel Manila Araneta Center and Grand Hyatt Manila in Bonifacio Global City.
He also had the opportunity to work alongside Chefs SASHA GAULLSMANN, JACQUES LEDU and JEAN-LUC GRABOWSKI.
Chef ARNIE won accolades for his talents. He was a runner up at Gourmet Abu Dhabi 2012. As a Demi Chef de Partie in 2004 in Qatar’s Biella Pizzaria Ristorante, and as Junior Sous Chef in 2012 in Emirates Palace Hotel, he was a consistent Employee of Month. He is ISO 2000, ServSafe and HACCP Certified!
Breakfast at The Mansion: Stirr-fried Vegetables, Sotanghon Guisado, Schublig Sausages with roasted tomatoes and potato wedges, and Scrambled Eggs
Breakfast at The Mansion: Stirr-fried Vegetables, Sotanghon Guisado, Schublig Sausages with roasted tomatoes and potato wedges, and Scrambled Eggs
He takes working at The Mansion Iloilo Philippines as a challenge and a mission. With his “kitchen warriors” who he took from Cosmo-Manille, he tasks himself to change the perception of the Ilonggos on enjoying good food in an ambient mood. MSG is a big NO for him. “Flavoring is made from scratch and is a slow process because there are no shortcuts in preparing good food,” he enthused. He grows his own herbs in the backyard of the Hotel (it reminded him of childhood days) and is keen on having more offerings of dishes with free-ranged and organic ingredients.
His mission is to bring world-class dining experience in keeping with the hotel’s motto of “gracious experience in a landmark destination.” #yourgraciousexperience (Photos by Ray Tabafunda)
Breakfast at The Mansion: Crispy Fried Dilis with vinegar dip, Bistek Tagalog, Fried Chicken, and Chicken in Sauce Supreme with Mushroom
Breakfast at The Mansion: Crispy Fried Dilis with vinegar dip, Bistek Tagalog, Fried Chicken, and Chicken in Sauce Supreme with Mushroom
Breakfast at The Mansion: Chinese Ham, Sweet and Sour Fish Fillet, Congee Station, and Bread, Butter and Jam
Breakfast at The Mansion: Chinese Ham, Sweet and Sour Fish Fillet, Congee Station, and Bread, Butter and Jam
Merienda Cena at The Mansion: Bocadillos with French baguettes, Spanish slow roasted pork loin, Serrano ham, and liver bocadillos station
Merienda Cena at The Mansion: Bocadillos with French baguettes, Spanish slow roasted pork loin, Serrano ham, and liver bocadillos station
Merienda Cena at The Mansion: Suman, leche flan with caramel sauce, paella de mariscos, and Bibingka and Ube Jalaya
Merienda Cena at The Mansion: ingredients for Halo-Halo
Porchetta
Porchetta and Chocolate Cake
About The Mansion
The Mansion Iloilo is one of the most prominent landmarks in Iloilo City – one of the Philippines’ fast-emerging destinations for commerce and tourism. Featuring a unique blend of Chinese, Spanish and Filipinos heritage and architecture, this iconic hotel officers travellers a gracious experience in a landmark destination.
The Mansion offers guests a sentimental charm and a calm respite from the city’s rapidly developing business and entertainment districts. The hotel provides a total of 91 psacious rooms and suites located in its Corporate Building, 3 restaurants namely The Lobby, Pool club and Freddie’s Kitchen + Bar, a banquet and events convention center that can accommodate over 1,000 people, a full service salon, and an outdoor swimming pool – all within the 1.5 hectare property nestled at the heart of the Iloilo City Proper.
The Mansion Iloilo is also just a short drive away from historical sites like the Jjaro Metropolitan Cathedral, Molo Mansion, and Calle Real; Iloilo business centers, malls and entertainment complex. Also accessible are ferries to Guimaras, Palawan, Bacolod, CDO, and Cebu; and just 45 minutes away, the Iloilo International Airport offers domestic and direct international flights to Hong Kong and Singapore.
You must be logged in to post a comment.