From the Philippines, through the UAE, to Finland. A career built on precise preparation, thoughtful plates, and teams that work well together.
ALYSON PAUL LORESTO
Chef · Culinary operations · Seasonal hospitality
PHILIPPINES · UAE · FINLAND
You hire me to understand the product, protect the standard, support the team, and deliver service that works.
Seasonal menus, composed plates, and international flavours.
Mise en place, station flow, service timing, hygiene and food safety.
Portion control, trim awareness, recipe costing and inventory discipline.
Clear communication, training by example, and composure under service pressure.
A record of how kitchens taught me to see.
Manila gave me discipline. Abu Dhabi taught me service and leadership. Mr. Kim sharpened my eye for product and portion. Finland taught me to adapt.
The kitchens, roles, and lessons that shaped my approach to service.
Preparation, product, people, and the plates that bring them together.
Sofitel Philippine Plaza Manila · Commis III · 2014 - 15
Every serious kitchen story starts somewhere. Mine started with discipline: learning the rhythm of a hotel brigade and why the smallest repeatable action matters when service begins.
From hotel sections to kitchen leadership. Steakhouse service and Korean BBQ developed different skills, with the same care for product, timing, and teamwork.
At Marco Pierre White Steakhouse, Fairmont Bab Al Bahr, I learned to own a section: prepare carefully, work with the pass, and deliver composed plates through a busy service.
The archive includes competition work, recognition, and the Chaîne des Rôtisseurs Dinner Amical certificate dated 5 August 2020.
Some chefs leave their mark on a menu. Others leave it on the way you think. Meeting Marco Pierre White was one of those moments for me.
A meeting, a signed book, and the brigade together. Some signatures stay on the page; others stay with you.
A good plate starts with a well-managed product. At Mr. Kim, scale checks, trim awareness, and repeatable portions connected the craft to the cost.
Costing follows supplier price, trim loss, usable yield, and portion size.
Abu Dhabi / team, service, standardsPanorama, Hämeenlinna, and Turku: separate visual chapters, held together by seasonal rhythm, precise prep, and the search for a service that feels effortless.
Seasonal menus, composed plates, and the rhythm of service in Finnish hospitality.
Panorama / plates at the passAt Carl Wilhelm Restaurant, Vanajanlinna Castle, Hämeenlinna: wild mushrooms, freshwater fish, and carefully composed plates.
Tenlén · Seasonal Cook. Brisket, careful preparation, and plates made ready for service in Turku.
Turku / cookery, prep, service
Like a fine wine, a discerning palate grows wiser with time.
The plate is the visible part. Behind it sits a chain of decisions: how the product is received, how the section is organised, how the team communicates, and how the guest experiences the result.
Get in touch to discuss a kitchen role, a seasonal collaboration, menu engineering, or the work behind the plate.
alysonpaul.loresto@gmail.com