Tag Archives: Chef Renel Dimacali


Bohol-a-baisse in a nut shell

Chef Renel Dimacali feels right at home as manager at Mithi Resort & Spa where he is currently based for these past couple of years. He moves with ease and grace, showing us around the beach resort facilities.



A Manileno by birth, we first met him during the Sandugo Festival in Bohol in 2014 where he was resident chef at a boutique hotel.

Back then, he had already shown flair for innovating and concocting menus, substituting ingredients in existing recipes to come up with a local, improved version, in effect, creating nuances in the flavors.

His extensive training at Enderun, a brief stint in Paris, France and travels around South East Asian countries have served him well because now he has to deal with large-scale functions and events, at times feeding as many as 300 people, and at other times having simultaneous overlapping events. He has to multi-task, handling as many as two or three kitchen crews at the same time with no room for mistakes.

He takes it all in stride with prayer and a breath of fresh air, and some much needed day-offs to unwind.

This former novice in the Society of Jesus (Jesuits) considers the culinary arts his mission field. He approaches it with the same passion and dedication a priest would his ministry.

Surrounded by blissful nature on this side of Panglao Island, he shares with us what he has been doing with Mithi Resort & Spa’s menu.


Kinilaw na Tangigue

(Spanish mackerel ceviche marinated in vinegar and citrus juices)



(mixed seafood soup in coconut broth)


Ensalada de Panglao

(steamed regional vegetables with local anchovy vinaigrette)


Kare-kare de Panglao

(beef ribs stewed in peanut sauce)


Crispy Pork Roulade

(crispy pork belly roulade served with pork liver sauce)



Pinaputukang Bangus

(banana-wrapped whole milkfish stuffed with aromatics)


Ube Pasta Carbonara/Moringa al Pomodoro

(purple yam pasta with carbonara sauce/malunggay pasta with tomato sauce)


Coconut Panna Cotta


Mango Crème Brulee


Bohol Pancakes


To contact Chef Renel Dimacali, drop by Mithi Resort & Spa or send him a note at:

Mithi Resort & Spa

Bingag, Dauis 6339

Panglao Island

Bohol, Philippines




Cook, pray and love

There was a time when people called him by the name Brother Renel when he was a novice in the Society of Jesus (Jesuits). Nowadays, he still tends to the feeding and caring of the flock, though on a different level – much less dramatic, but equally as difficult.

Cook, pray and love

Cook, pray and love

As Resident Chef of Ocean Suites Boutique Hotel in Tagbilaran City, Bohol, Chef Renel Dimacali brings the same passion and dedication he has in spreading the good news to the kitchen and the dining table.

 “I want people to see cuisine differently. I want Filipinos to rediscover their cooking roots.”

After extensive training at Enderun and a brief stint in Paris, France and travels around South East Asian countries, this self-confessed dog lover came back home to share his cooking skills and culinary insights. His current classroom is the Ocean Café where breakfast favorites include Truffled Eggs Benedict, Banana Nutella Pancakes and Filipino breakfast favorites like Champorado with Bulad and Beef Tapa. The café also offers a selection of cakes and pastries using local ingredients that are best enjoyed with Danesi Italian coffee. But it’s the Fish and Chips, Humba and Pizza that keep customers coming back for more. For intimate gatherings with family or friends, he offers the Azure Restaurant as the perfect venue. Aside from the usual favorites from Ocean Café, a seasonal menu with more intricate dishes is prepared and updated each quarter.

For this feature, Chef Renel has prepared a lavish set of entrées with brief notations on how he came up with his own version to otherwise familiar Filipino recipes.

Cook, pray and love

Red Watermelon and Mint Shake

Cook, pray and love

Inla’s Shrimp Ceviche served in a Margarita Glass

Cook, pray and love

Fish (Tangigue) Ceviche wrapped in cucumber strips and topped with Lato seaweed

Cook, pray and love

Vegetable Consommé with slices of squash, eggplant and malunggay leaves

Cook, pray and love

Eggplant Salad garnished with steamed kamote leaves and shrimps

Cook, pray and love

Back Ribs served with baked potato and steamed veggies, garnished with deviled sauce

Cook, pray and love

Tuna Steak in Sesame Seeds with steamed veggies and home-made Teriyaki Sauce

Cook, pray and love

Bagnet (pork belly) with steamed veggies and Pinakurat vinegar dip

Cook, pray and love

Pork chop stuffed with Salami served on a baked potato bed with demi-glace

Cook, pray and love

Truffled Eggs Benedict on home-made Wheat pan de sal

Cook, pray and love

Spicy Tinapa with lemon Pizza

Cook, pray and love

Tuna Sandwich served with French fries and coleslaw

Cook, pray and love

Squash and String Beans in Coconut Milk (Ginataang Kalabasa and Sitaw) topped with crushed Chicharon

Deep fried Lapu-lapu Fish with carrots and cucumber garnish (header photo)

Cook, pray and love

Chef Renel can often be seen in the company of Iñigo, a Siberian Husky puppy with captivating blue eyes named after the founder of the Jesuits, St. Ignatius of Loyola, who doesn’t mind that the chef spends a lot of time in the kitchen concocting culinary delights or masterminding gustatory functions.

To contact Chef Renel, drop by Ocean Suites or send him a note via e-mail.

Ocean Suites Boutique Hotel

Blood Compact Shrine

East Tagbilaran Road

Brgy. Bool, TagbilaranCity


Phone: +63 38 4111031

Mobile: + 63 917 6547217

​E-mail: oceansuitesbohol@gmail.com


Website: www.oceansuites.ph