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)
(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
To contact Chef Renel Dimacali, drop by Mithi Resort & Spa or send him a note at:
Mithi Resort & Spa
Bingag, Dauis 6339