AND THE WINNER IS….Ronnie Macuja Takes Top Spot in International Salon Culinaire 2002

For the third year in a row, Ronnie Macuja, executive chef at the Impiana Phuket Cabana, on Patong Beach, has captured first place at the International Salon Culinaire, a competition sponsored by Trade New Zealand involving many of Thailand’s leading chefs.

"This competition," says Ronnie, "gives many of Thailand’s top chefs the opportunity to create new and exciting dishes, with each chef learning what the ingredients are to be just 24 hours before the competition. I was faxed a list of ingredients, and the following morning I flew to Bangkok to prepare my winning combination of pan-seared New Zealand beef tenderloin joined by a casserole of fresh Asian vegetables baked with Kikorangi bleu cheese and heightened with kiwi fruit relish."

Ronnie first entered this culinary contest in 2000, competing against chefs from many of Bangkok’s leading hotels, including the Shangri-La, the Peninsula and the Radisson. He surprised his fellow competitors by walking off with the top honours.

He began his career in the kitchen as an apprentice at the Manila Hilton International in 1983, where he was assigned to the upscale La Rotisserie, a traditional French dining room. His talent soon earned him the opportunity to work at the prestigious Top of the Town restaurant, in the Hyatt Regency, Auckland, New Zealand, where he became chef de cuisine. "Then, three years ago," he says, "I met Khun Wallee Pachantabutr, an owner of the Impiana Phuket Cabana. She offered me the opportunity to work in Thailand, and, as I wanted to learn more about Thai cuisine, I accepted immediately. I always want to learn and present new combinations of textures and tastes for my guests. Here in Thailand we have the luxury of fresh spices and herbs and seafood brought directly from the Andaman Sea, as well as organic salad greens and vegetables. This enables me to create a menu that combines what I like to call a ‘harmony of flavours’."

His new menu at the Sala Bua, the signature restaurant at the Impiana Phuket Cabana, includes such exotic combinations as a crisp springroll stuffed with smoked duck breast, served with slices of orange, an okra salad and a pink peppercorn vinaigrette or a garlic squid tagliatelli in a saffron bouillabaisse with braised Oriental greens, dishes that highlight his talent for creating exotic, unexpected textures and tastes.

"I work closely with Claude Sauter, our hotel manager, to create a menu that has fresh new concepts using the best of new ingredients that are always changing and improving," says Ronnie. "This creates the variety we need, especially for discerning guests who stay for extended periods and require an excellent menu."

Some of Chef Ronnie’s more popular selections include fresh rock lobster lasagna, which he serves with chive mashed potatoes infused with slivers of new garlic and his signature Andaman seafood chowder, combining fresh mussels, prawns and snapper in a light cream served with bread tapenade.

"Sadly," he says, smiling, "I cannot join the International Salon Culinaire competition next year, as I am only allowed to win three times."

Great for those wanting a quiet evening on Patong. Impiana Phuket Cabana, Patong Beach. Tel. 076 342 100-6