Returning to the Philippines after a brief two-year posting in Jakarta, Indonesia, Dutch chef Marinus Berend Sievert Mulder, or Chef Mark, returns to the country as executive chef of Shangri-La’s Mactan Resort & Spa in Cebu.
Prior to his post in Indonesia, where he served as executive chef of Shangri-La Hotel, Jakarta, Chef Mark was an executive chef at Traders Hotel, Manila from 2009 to 2011.
While Chef Mark traces his career with Hotel de Haan in Holland, where he is originally from, he perfected his culinary skills in the kitchens of leading cruise lines around the world. He spent a good 10 years at sea, serving longest with the Regent Seven Seas Cruises, known for offering luxury cruises that visit over 300 ports worldwide. Right before re-joining the hotel industry, he was an executive chef at the Seven Seas Mariner and at Navigator, the first all-suite, all-balcony ship in the world. Also part of his cruise stint was a three-year tour of duty with Disney Cruise Line.
Back on land, Chef Mark now heads the culinary team at Shangri-La’s Mactan Resort & Spa, Cebu, taking the lead in the renovation of Tides, the resort’s all-day dining outlet. His experience from the cruise line of serving 3,000 meals a day with a team of 80 chefs should serve him well with the renovation of the 372-seater Tides restaurant.
“People are excited with the re-opening of Tides. While considered the breakfast hub for our in-house guests, we envision Tides as an all-day dining restaurant, market service-style, where guests enjoy the best of international cuisines,” Chef Mark said.
Tides is centered around fresh foods prepared to order in full view of diners, at a variety of internationally themed stations. Stations include Asian selection, noodles, Western, raw and fresh, charcoal grill and rotisserie, and dessert.
“Cebu is best known for its lechon [suckling pig], so our charcoal roasting pit should be a favorite for our local diners, and a visual feast for non-Filipinos,” Chef Mark said about one of Tides’ focal points.
Having been trained in the French classics, he is most comfortable with French fusion cuisine, punctuating his dishes with the Asian flavors of lemongrass, lime leaves and fragrant spices from the Orient. Like any other discerning chef, inspiration comes from the use of fresh produce.
“To work from the authenticity of an ingredient and build on its flavor using your own creative, distinct approach—that is what is most exciting,” said Chef Mark. “Food at its simplest, freshest, prepared right in front of you—that’s how we achieve it at Tides.”