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This profile was last updated on 12/17/14  and contains information from public web pages and contributions from the ZoomInfo community.

Sau Del Rosario

Wrong Sau Del Rosario?
Company Description: The Moderne Culinaire Academy is a school formed by a team composed of young, highly talented and dedicated Chef Instructors whose common goal is to provide the...   more

Employment History


  • degree , Hotel and Restaurant Administration
    University of the Philippines
154 Total References
Web References
Chef Sau Del ..., 17 Dec 2014 [cached]
Chef Sau Del Rosario
Chef Sau Del Rosario has cooking in his blood. He comes from four generations of chefs in his family, and he comes from Pampanga... Read more...
Chef Sau Del Rosario
Chef Sau Del Rosario has cooking in his blood. He comes from four generations of chefs in his family, and he comes from Pampanga, a region known for being the culinary capital of the Philippines. His adventures in cooking has brought him around the world, and this is reflected in the cosmopolitan feel of the restaurants he has successfully opened. Chef Sau Del Rosario definitely fits the bill of the successful celebrity chef in the Philippines.
Chef Sau has rubbed shoulders with the best in the world. He has worked with one Michelin star Chef Christian Plumail of Restaurant l'univers in Nice, France, as well as with three star Michelin Chef Jacque Divellec of Le Divellec Restaurant in Paris. He has met culinary legends in his travels, such as Chef Alain Ducasse in Monaco, Chef Paul Bucosse in Lyons, and Chef Alain Reix of the Jules Verne of Tour Eiffel. Chef Sau has also trained under one star Michelin Chef Bruno Loubet from London, the chef of Atlantic Restaurant, Isola, Odeon, and Bistro Bruno.
Chef Sau opened The Museum Cafe, Chelsea Market and Cafe, Kingdom Restaurant, and Le Bistro Vert, all of which are hugely successful, and some of which have been recognized as among the best in the country.
Though successful, Chef Sau never forgets to mention the mentors that have helped him along the way. His road to success began in the University of the Philippines, where he graduated with a degree in Hotel and Restaurant Administration. After which, he worked for several famous Philippine hotels, such as the Westin Philippine Plaza, the EDSA Shangri-La Hotel, the New World Hotel, and the Peninsula Manila.
United States Potato Board, 28 Nov 2009 [cached]
The dinner menu was especially prepared by Chef Sau Del Rosario, M Café's food consultant and Chelsea Market Café's chef. It was like something out of the TV show Iron Chef, with US frozen potatoes as the theme ingredient. I was very excited, I always watch Iron Chef and here the great Chef Sau himself was going incorporate US frozen potatoes into every single dish of our multi-course dinner.
Chef Sau came up with a Potato Torte and a circular piece of hash brown partially coated in white chocolate.
After dinner, I had a chance to meet and have a little chat with Chef Sau. He admitted to being hesitant about taking the US Frozen Potato challenge, but he did an amazing job all the same. I miss his Porcini and Truffle Gnocchi already! :)
Chef Sau Del Rosario serves 'Tasteful Taters'
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The lowly potato takes center stage in Chef Sau's 'Tasteful Taters'
Potato Macaroons Cooking Demo by Chef Sau del Rosario
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:: Welcome to Manila Bulletin Online ::, 29 July 2005 [cached]
The unique menu was created by M's culinary artist Sau del Rosario who, as expected, did not disappoint.His dishes were complemented and matched by wines from the renowned St. Francis Winery and Vineyards in Sonoma, California.
Given these boons, chef Sau del ..., 21 Dec 2014 [cached]
Given these boons, chef Sau del Rosario highly vouches for potatoes as a feasting staple. During a recent Thanksgiving dinner he prepared as ambassador for the United States Potato Board (USPB), he used US frozen potatoes as key ingredients from appetizer to dessert. "I love working with potatoes, whether fresh or deeply frozen. They're very practical, fun, easy, profitable and healthy," shares the chef, who has published a cookbook on the subject. "US potatoes fit my cooking style because not all Philippine potatoes are consistent," he confides, "some are sticky or dry." He goes for US potatoes, in particular, for their consistency, practicality, affordability and easy storage. One can store them in a freezer, he says, for years and still get fantastic end results, which is why he thinks these are perfect for catering. "You can do 101 things with them, no brainer," he asserts, having converted the tubers into white chocolate potato tarts, pizzas and macaroons, among others. During the USPB, he made baked brie with potato croutons and fruit delice and the crunchy lapu-lapu rilette fried potato cake as appetizers. Next, he contrasted the crunchiness of potato sides with the softness of the greens and pumpkin sauce in marinated prawns citrus potato ravioli micro sprouts salad. Then, both the medium rare beef and the mashed potatoes were turned melt-in-the-mouth in the first main course, beef au poive with wilted spinach.
Chef Sau Del ..., 9 Aug 2014 [cached]
Chef Sau Del Rosario
Chef Sau Del Rosario is currently Executive Chef at F1 Hotel's F Café, and he is poised to take on the role of Consultant Chef when the luxury Cauayan Resort opens in Palawan island. Chef Sau worked at the Peninsula, Shangri-La, Westin and Hyatt Manila, before spreading his wings training under Michelin Chef Christian Plumail of Restaurant L'Univers in Nice, which led to work at the Michelin starred Restaurant Le Divellec in Paris.
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