Thursday, August 22, 2024 Infusing a vibrant spirit into the kitchens at Four Seasons Resort Chiang Mai, the newly appointed Executive Chef Alvin Dela Cruz brings over two decades of culinary expertise to this picturesque countryside. “Alvin is a highly accomplished chef with a rich portfolio,” says Anthony Tschudin, Resort Manager. “Having most recently led the culinary team at Four Seasons Resort Lana’i in Hawaii, Alvin truly understands the significance of celebrating a destination through its cuisine and culture.
” Carrying on a Legacy Home to such a rich and vibrant culture, Thailand presents a unique opportunity for Alvin to display his culinary prowess. With heritage and legacy as his two watchwords, he takes on this role knowing the legacy that he is going to imbibe. “In a place like Chiang Mai, the dynamic is amplified,” he says.
“With so much ancient Lanna heritage and a vibrant modern metropolis to showcase – the possibilities are limitless.” Asian Roots Having grown up in an Asian family in California, Alvin recollects his childhood with fondness, where food is always a family affair. “With us Filipinos, and with expat families perhaps even more so,” he grins.
Encouraged to explore his skills in the kitchen by his mother, Alvin quickly found that he had an affinity and an aptitude for cooking at an early age. A graduate of the prestigious Le Cordon Bleu Culinary Academy, California, he has since honed his skills in various capacities with the Ritz Carlton group of hotels in North America. Land of Abundance “People visiting Thailand in general, and Four Seasons in particular, are very discerning and knowledgeable about the cuisine and the flavours,” he feels.
“There is a considerable challenge in elevating the dining experience further for guests at the Resort.” Keen to take on this challenge, Alvin is looking to channel the various skillsets of colleagues within his team to craft new and exciting menus with personalised experiences that will represent the finest of what Chiang Mai and Thailand have to offer. From the classical Thai fare overlooking the rice-paddies at KHAO by Four Seasons, to the spectacular grilled meats in a pavilion setting at NORTH by Four Seasons, dining at the Resort is a matter of pride for all those invested in these kitchens.
“With such a wealth of ingredients and inspiration in a tropical destination like this, it is not hard to tell a story through your food,” reflects the maverick chef, who intends to give the portfolio of world class restaurants its due. Sourcing from the Source Passionate about incorporating a variety of seasonal ingredients into his culinary creations, Alvin is also looking forward to extending collaborations with local artisans and farmers. “An outstanding range of organic vegetables, herbs, and artisanal cheeses, all made right here in Chiang Mai are already a big part of our menus,” says the chef who believes that using fresh, locally-sourced ingredients not only enhances the profile of the food, but also ties in with Four Seasons philosophy of supporting local communities and building lasting partnerships.
“Sustainability is the only way forward today,” he states. “It is our duty to preserve these natural habitats that we inhabit and profit from, so that future generations can enjoy them as we do now.” Elevating the Experience For Alvin, food and drink are the heart of happiness and prosperity, and bringing people together through meals is what drives his passion.
Excited to have such creative energy at the Resort, Anthony eagerly anticipates the guests experiencing the refreshed culinary offerings this festive season. “Chef Alvin has plenty of surprises lined up for the year-end celebrations, and the kitchens are already buzzing with excitement as new dishes and experiences take shape!”.
