Seda Atria recently introduced its Executive Sous Chef
in an intimate lunch with media and bloggers. The man who is set to bring
Seda’s culinary offerings to new heights is Chef Shahab “Boo” Hesni.
An Ilonggo, Chef Boo’s passion for cooking was kindled at an
early age when he got intrigued by his mother’s colourful cookbooks and his
grandmother’s expertise in cooking continental cuisine. As he grows older, he
was further exposed to a world of flavours and exciting culinary ventures.
He was introduced to the hospitality business when he worked
in one of the popular hotels here in Iloilo. Assigned in F&B Service Management,
he became knowledgeable on the intricacies of the food business.
His passion for food was further fueled when he was
introduced to the art of food tasting as well as with his frequent interactions with colleagues
regarding menu development. It was the turning point in his life. It was during
this time when he fully realized that his heart belongs nowhere else but in the
kitchen.
After 8 years of working in different outlets and juggling
his way up the culinary ladder, Chef Boo decided to bring his craft to higher
levels. He took a full course under a reputable culinary academy in Metro
Manila where he graduated top in Professional Culinary Arts with an Award of
Distinction. From then on, there was no stopping his culinary journey towards
excellence.
He further honed his craft when he was introduced to various
international cuisines during his stint at the Rixos Bab Al Bahr, a prestigious
five star hotel resort in the United Arab Emirates. In 2014, he brought his
expertise and new learnings home when he returned to the Philippines and worked
in a medium-sized hotel in Quezon City.
In 2016, Seda Hotel asked him to join its culinary team as Executive
Sous Chef of Seda Atria in Iloilo. Loving his hometown and wanting Ilonggos to
taste his culinary creations, Chef Boo did not hesitate to accept the offer.
Today, Chef Boo is the new guy at Seda Atria’s kitchen, breathing
fresh ideas and whipping innovative dishes as well as giving his personal touch
to the many scrumptious food offerings of the hotel.
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Pochero Amuse Bouche Soup
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Tiger Prawn Salad with Seasoned Garden Greens and Guava Vinaigrette |
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Rustic Herbed Mashed Potato and Mushroom Sauce and Bacon Wrapped Chicken Roulade with Zucchini Bed
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White Chocolate Mouse with Flambéed Lakatan and Salted Caramel |
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