It’s a major coup! The Grind Bistro chefs, led by PCC veterans Chef Ansel Shotwell and Chef Daryl Sy,  practiced tirelessly for the Philippine Culinary Cup competition while working the characteristic hours of chefs.  Opened only last May, Grind Bistro is incredibly proud of the achievements of the culinary team, especially their Dream Team Gold Medal.  Here are the list of eir chefs and their awards

Individual Category:

Ansel Shotwell –  (Executive Chef Grind Restaurant Group)
Bronze in  US Pork Category  Henry The Pig ( Pork Loin With Ube Puree And Glazed Vegetables)
Bronze in Us Beef Category – Cow Goes moo

Daryl Vance Yulo Sy  (Chef De Cuisine  Grind Bistro)
Bronze In Us Poultry Category – Sous Vide Chicken Roulade in Bacon with Asparagus, Celery root puree and   Glazed Vegetables with Bell pepper hazelnut Puree
Bronze In Pasta Category: Spaghetti With Lobster Cream Sauce, Seafood mousse and Squid Ink Foam
Bronze in Quick Fire Salad:  Mixed Greens with Honey Garlic Dressing And Poached Citrus Prawns

Maria Mavis Soliven-(Chef De Partie)
Bronze Award in Creative Breakfast – Risotto with Home Made Chorizo and Pesto Poached Egg

Miguel Luis Enriquez (Chef De Partie)
Bronze in Us poultry – lime Ricotta Stuffed Chicken Roulade with Orange Saffron Reduction and Squash Puree

Arvin Adrada – (Chef De Partie)
Bronze in Pasta: Mozzarella Balloons Stuffed with Tomato Broth with Meat Ragu and wild Mushroom Lasagna

Team Category:

Dream Team Category ( 90 % Score)

Ansel Shotwell – Executive Chef
Daryl Vance Yulo Sy – Chef De Cuisine
LeeRoi Cordero – PAstry Chef
Arvin Adrada – Chef De Partie

Dream Team Gold:

Appetizer Foie Gras Four Way: (Seared Foie Gras, Foie Gras Macarons with Foie Gras Snow, and Foie Gras Tuile) With Strawberry and Balsamic Caviar

Main Course:  Braised iberico Belly with Sweet Potato puree Glazed vegetables top With Crispy Iberico
Dessert:  Chocolate caviar with Muscavado Creama and Feuilletine Chevre mousse with Honey gelee And Chocolate financer Side with Pate De Fruit

Filipino Cuisine Category
       Ross Ronquillo – Sous Chef Grind Bistro
       Arvin Adrada – Chef De Partie
       Jeric Ocariza – Line Cook
Salad: Pickled Green Mango and Cucumber Salad with Calamansi Dressing Candied Pili Nuts and Salted Egg Puree

Main Course:Grilled Lapu-Lapu  In Smoked Cococnut Cream Broth with Sun Dried Kamias

Vegetables:Pumpkin with Greens Beans and White Corn Chowder

Starch: Tinapa Rice

The awards received by the Grind Bistro chefs are highly reflective of the excellence spirit encouraged and practiced daily in their area of expertise.  Why not visit the restaurant today?

GRIND Bistro, Net Park, Bonifacio Global City