Chef Ulysses’ odyssey
BY DINAH S. VENTURAHe says Manny Pacquiao used to work in the restaurant he ran years ago, but this association with the world-famous boxer is not all that distinguishes chef Ulysses Chua, current executive chef at Boracay Regency Hotel.
Chef Uly, as his staff often refers to him, is responsible for reestablishing the flavors of Boracay’s first Triple A rated resort, turning the experience around for the average gourmand and, in the process, turning profits for the prestigious property.
Since he came on board in the second half of 2008, chef Uly has made inroads in changing the culinary landscape of Boracay Regency, which recently celebrated its 11th year in the business. He pored over the menus of the resort’s eight food and beverage outlets, changing or retaining as he saw fit. He instilled his brand of discipline in the kitchen and restaurant staff and reiterated that “service” is the key to a good dining experience right along with good food. He made sure the changes were made and that operations ran smoothly and efficiently. He had one year to prove himself, signing a contract with the resort.
Resort chairman Henry Chusuey gave him carte blanche, and the chef did not disappoint.
Raw beginnings
Just like the mythological Greek king of Ithaca after which he was named (Ulysses is another form of the name Odysseus of Homer’s epic poem, Odyssey), chef Uly made his way in the world by keeping his wits about him and being very resourceful.
A true “self-made” man, the Caloocan-born chef would say it was his childhood experiences that shaped him, but after a few chats it becomes apparent that it was also his will and determination that paved his future. “I had no home to call my own and no family to support me. I supported myself by doing odd jobs. I lived in a makeshift home and found a job in a Chinese restaurant when I was seven. I started in that kitchen and worked my way up from all-around boy to manning the stoves,” he narrates in Filipino. “There I found my passion for food and the restaurant business.”
Chef Uly did eventually gain his formal training, but by then he had the cooking and restaurant business down pat. He worked for various restaurants around the country, and even put up his own at one point. It was a grill restaurant offering zesty Filipino fare, a concept that bloomed ahead of its time. Today we see the same themes in restaurants such as Congo Grill or Gerry’s.
“I think I have been successful in my ventures because I strive to make whatever it is work. I always make sure that what I begin will flourish and will last. Blame it on a childhood where permanence had no place in my life,” he continues.
Passion for the grill
For all his experiences in the culinary world, chef Uly’s passion for the grill always comes to fore. When he approached Boracay Regency, he reveals, it was to present his idea for a grill place on the beachfront premises of the resort. “I saw the space by the gazebo and thought it would be a perfect spot for a grill station where guests can come up and choose from a selection of fresh seafood or meat and have us prepare it for them,” he shares. The chairman liked the idea, and before long chef Uly had joined the resort.
He found it a challenge to take charge of the restaurant — Seabreeze Cafe, Zhu Asia Cuisine, Cafe Cristina, MO2 Wave, the Asian food court and the new Gazebo Grill. Today, Seabreeze (where breakfast, lunch and dinner buffets are served) remains the topseller among the restaurants, followed by the Grill. He plans to develop the Asian food court next into an open kitchen/market type of dining destination.
A taste of chef Uly’s grill dinner at the Boracay Regency’s Gazebo Grill is a glimpse of the man’s culinary credo. “First, you have to define the concept of the restaurant you are running. Then you make sure the food is appropriate, consistent in quality and sufficient in variety. Next you work on keeping the service efficient and friendly,” he says.
The table groans with the plump, juicy oysters and mussels, prawns, fish, beef, pork and chicken wings, dipped according to taste in any of the chef’s home-made sauces: sinamak, Chinese sauce and lemon butter. The food is tasty and perfectly cooked, the servings generous. The plates are efficiently cleared and refilled, the glasses never empty. Conversation flows as the dinner progresses with casual camaraderie.
Regency team
After 11 years in the business, the Boracay Regency Beach Resort and Convention Center has grown in leaps and bounds, yet one thing that keeps its guests coming back is its quality of service. Chef Uly is right in maintaining that standard of service is key to a guest’s experience of any place.
For such an enormous property, the staff keeps it running as smoothly as a home. The people behind it, led by the visionary Chusuey, are mostly young and passionate about their work. They manage the day-today operations with cool efficiency, smiling and friendly in spite of all the challenges that come with running an enormous property.
New resident manager Dindo Salazar reveals that by the end of 2009, Boracay Regency will unveil the first of its new resort properties. “The Regency Lagoon, the second property in Boracay, is targeted to open by the end of this year. In three years’ time, we are opening the Bohol property. We are really growing, and we strive to continue giving guests the brand of service for which the Regency has become known.”
The Boracay Regency is still the biggest and widest property along the Boracay white beach. It remains the longest beachfront resort to date and, 11 years and 285 world-class rooms later, still proudly declares itself as the “resort with no lean season.”
Kai, VIP lounge and beyond
The secret, according to Henry Chusuey, is “satisfying guests’ expectations.” He says, “We give them an experience to remember in this beautiful island without charging them too much. Our continued search for improvements for quality service ad facilities being the total venue keeps us unmatched, and still a logical choice for guests.”
Indeed, the Regency strives to “keep on improving” so that guests get “a real vacation.” To do this, they give “great and tailor-fit service, value for money and a memorable experience.”
New in the Boracay Regency experience is the plush VIP lounge, free for guests staying in suites. Here one may relax in peace anytime of day, enjoy savories and sweets, hot or cold drinks and cocktails in the afternoon.
These days, vacation at the Regency will not be complete without the soothing experience at its new spa, Kai Regency Spa, the resort’s P50-million investment.
Beach bodies would benefit from a rejuvenating body scrub (the fruity scrub is recommended) and, while you’re at it, a body wrap, which would help zap those cellulite away. For those who prefer a relaxing massage that also detoxifies, choose the Aromalymph massage, which is best taken before you plan to hit the sack — it is that relaxing! Those who like a more vigorous massage will like the Kai hilot.
If massage is not in your agenda, you may want to try any of Kai’s foot or hand rituals. The Ultimate Foot Ritual will make you feel like a queen (or king) as you sit in a cushy chair and have your feet pampered by an expert. Your beach-tired feet will thank you for it.
For inquiries and more information, call Boracay Regency at (036) 288-6111 or (632) 523-1234. Seair flies daily to Caticlan. It has been flying in the Boracay-bound for 14 years now. Boracay is its main route and the fastest at 35 minutes. Seair, focused on “leisure travel,” prides itself for its Dornier 328 and Let 410. Call (02) 849-0100 or visit flyseair.com.