Executive Eye For Detail

Auckland-raised executive chef Ryan Arboleda shares some two of his favourite recipes with the Bangkok Post: Slow cooked New Zealand lamb breast with shaved fennel and pureed peas and Tiramisu ‘Verrine’. Philippines-born Arboleda has worked in some top hotels including the Langham, Auckland, the Ascott Grand Metropolis Hotel, Crown Casino Melbourne, Peter Thornley’s Bracu Restaurant and many others. He is currently employed as executive chef with luxury resort Paresa Phuket in Thailand. “Ryan brings with him a passion for food and keen eye for detail that will add to the success of our dining experiences,” Paresa general manager Scot Toon said.


Tags: Ascott Grand Metropolis Hotel  Auckland  Bangkok Post  Crown Casino Melbourne  Executive Chef  Langham  Peter Thornley’s Bracu  Recipes  Ryan Arboleda  Scot Toon  

We Are Writing Our Own Food History

We Are Writing Our Own Food History

In an article for UK newspaper The Independent, New Zealander Molly Codyre, editorial assistant and food and drink writer for the publication, decides to find out what New Zealand cuisine really…