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Dear Chefs and Visitors, www.chefdanielrayos.weebly.com
Like many chefs in the business, my early cooking experience goes back to my childhood experiments in the family home kitchen. After completing my apprenticeship at the University Of The Philippines Asian Institute of Tourism, I felt the need to expand my knowledge and hone the core culinary competence on International Fusion Cuisine. So I decided to become a culinary expatriate. The 32 years of extensive traveling has exposed and taught me a lot about International Cuisine ( especially French, Italian, Arabic, Chinese or Asian Cuisines). The learning process never stops because everyday new challenges, techniques and trends are met. I believe that there is always room for improvement and perfection of my knowledge and skills.
I firmly believe that communication and good team spirit are important factors in the smooth running of the kitchen operation. I am adaptable to different situations and persons of different nationalities.
During my appointment as Executive Chef of one of the best Hotels in the world - The Grand Hotel, Taipei, I was selected as member of the elite Chaine Des Rotisseurs , finalist and winner of the Best Coordination Award in " The Great Chefs of Asia Competitions. I was a part of the pre-opening team in various 5 star hotels in Asia and Middle East.
I have the ability to establish smooth working relationship, team spirit, maturity, leadership abilities, supervisory skills, creative imagination, dependability, knowledge and effectiveness. After all these years as Executive Chef, these abilities are constantly honed and improved.
DANIEL FRAGO RAYOS
Executive Chef