Sunda is Chicago’s comfortably stylish New Asian restaurant serving Executive Chef Rodelio Aglibot’s contemporary interpretations of traditional dishes from Japan, China and the Southeast Asian Island region.
Executive Chef Rodelio Aglibot has an incredibly extensive background in Asian cuisine and culture. His extensive travels and cooking tours throughout Asia, in addition to running some of the most renowned Asian kitchens on the West Coast, has earned him recognition by numerous media outlets as the “Food Buddha.” Born in the Philippines and raised in Hawaii, Aglibot was celebrated as the opening executive chef at the celebrity-studded juggernaut Koi Restaurant in Los Angeles, where his composed cuisine focused on traditional Japanese ingredients prepared with French technique and California style.
Balancing Executive Chef Aglibot’s bright vision and technique with vast front-of-house operations and management expertise is General Manager Aeron Lancero. Born and raised in Guam, Lancero was educated in the Philippines at Manila’s De La Salle University where he combined his degree with his passion for restaurant operations and began working in the hotel industry. Returning to Guam, Lancero led the teams of some of the most successful restaurants at that time before opening restaurants in the Micronesian Islands, China, Hong Kong, the Philippines and Japan, before moving to Chicago where he ultimately lead the team of Maggiano’s highest-grossing store in the country.
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