Dining at the Hyatt Regency Guam is an experience that goes above and beyond taste. And at one of its hottest, new eateries, there's a young and talented chef leading the way.
After nine years at the Hyatt, Angelo Lacson, 32, was promoted to Chef de Cusine of the recently unveiled Café Kitchen.
Lacson’s homegrown, a product of the Guam Community College's Culinary Academy and trained by the international chefs who cruise through the Tumon hotel's kitchen.
The chef describes Café Kitchen as a family friendly experience, and in June, he got to strut his stuff his stuff. Kaboodle Kitchen was a pop-up restaurant that we did at the Hyatt where Lacson and team paired food with craft beer.
"It was a homage to food that we grew up with, and we wanted to represent it in our own style," Lacson says. "Kaboodle was a genre of everything and the blessing in disguise was that my theme was Filipino inspired food because growing up as a kid that's what I ate. I wanted to make guests try a contemporary way of eating it with a different take on the food."
Instead of the standard pork adobo, for example, he smoked duck and added a papaya relish before presenting his main course, followed by an epic main course "boodle-style" dining experience.
Starches, vegetables, and proteins stretched across banana leaves atop planks where utensils were optional.
"It's not just about food here, it's about the ambiance and what we can do to try to wow you," he says. "From the moment you walk in here there's art and once the food comes out, there's an extra kick on how we present it to you, how we represent it."
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