Chef’s Food Blog
Chef Winnie’s Culinary Chronicles: A Journey of Passion and Flavor
Welcome to my food blog, where passion meets patience, and where love for quality ingredients takes center stage. I’m Chef Winnie, your culinary guide, here at BLISS Siargao.
What sets my cooking apart? It’s a dedication to quality, meticulous attention to the ingredients, and a commitment to value-for-money. Food has always been a love affair for me – the aroma, the taste, the joy of a well-cooked meal. It was a simple plate of Spätzle in sixth grade that sparked my culinary journey, leading me to a fulfilling career that allows me to savour my passion every day.
But cooking isn’t just about passion; it’s also about patience – the ability to wait for the right moment to add an ingredient, to allow flavors to meld together, to get that perfect texture. But remember, while patience is crucial, the true soul of any dish lies in the passion that’s poured into it.
In my kitchen, nothing goes to waste. I strive to use every part of the ingredient, repurposing leftovers and, if all else fails, saving them for a personal treat! My philosophy extends to sourcing ingredients as well. I seek quality and freshness, always favoring local produce while relying on international suppliers for European essentials.
Working with my team is another aspect of the kitchen that I cherish. I ensure everyone learns everything, allowing them to work in areas that showcase their talent best. Equally important is a strong collaboration with our service staff. Because, in the end, they’re just as vital to the dining experience as we chefs are.
As for my favorite dish? That’s hard to pinpoint. I love eating too much to pick a favorite!
Join me as I share my culinary adventures, where every recipe is a labor of love and every meal, a delicious journey. Welcome to Chef Winnie’s world of gastronomy!
About Chef
Meet Chef Winnie, the mastermind behind the culinary marvels at BLISS Restaurant Siargao, where he’s been the owner and head chef since December 2018. His journey in gastronomy has been a rich tapestry of experience and learning, where he honed his skills in renowned establishments, all while nurturing a fervent passion for quality food and impeccable service.
Chef Winnie’s professional journey began at Restaurant Aarbergerhof in Bern, where he initially served as a chef and later advanced to Chef Saucier. He then moved to the esteemed Mille Sens in Bern, working under star chef Domingo as a Junior Sous-Chef.
Chef Winnie is Making some Magic
From Bern, Chef Winnie ventured into the elite realm of Michelin-starred establishments. At the Grand Hotel Bellevue in Gstaad, he worked as Chef de Partie Entremétier and later as Demi Chef Saucier. During this time, he played a critical role in the hotel’s recognition by Gault Millau and the award of a coveted Michelin star.
Outside Switzerland, Chef Winnie honed his skills in the United Kingdom as Chef de Partie at The Parc Hotel Cardiff’s 2AA Rosettes restaurant. Returning to Switzerland, he undertook the role of Kitchen Manager at Restaurant Dampfschiff in Thun before returning to the Grand Hotel Bellevue.
Notably, Chef Winnie’s career took a significant turn when his mentor, Urs Gschwend, stepped in to assist during a staffing shortage at St. Moritz. Following this shared experience, Gschwend invited Winnie to join him at Bellevue in Gstaad, where they successfully earned a Michelin star.
With each career progression, Chef Winnie brought along his distinct culinary style and deep understanding of kitchen operations, hygiene, team management, and procurement. His vast experience, unyielding dedication, and ever-evolving culinary prowess make him the culinary genius he is today. Dive into his world of flavors at BLISS Restaurant Siargao.