Chef Paul's love for cooking started early on in his mom's kitchen, watching her bake and create home-cooked goodies which he reminisces fondly.
Over a course of 2 decades, he left a stellar corporate position in one of the country's top companies, to pursue a career in the gastronomic arts. Under the classic and traditional school of Heny Sison, his passion for cooking and baking was cultivated and honed.
He set up the Fire Lake Grill in Tagaytay Ridge's inside one of the prettiest compounds of the famed row of restaurants of this cool city, known as Cliffside.
His elegant fine dining restaurant with a beautiful view of Taal Lake, is where he continues to create his culinary masterpieces such as (appetizers) the Blackened Beef Salad with Sesame Thai Chili Dressing and House-cured Salmon and Caviar Salad with Dill Dressing; (mains) the 500 gram US Angus Rib Eye Topped with Foie Gras Butter and the Braised Lamb Shank with Saffron Risotto; and for lighter fare, the Fettucinne Pasta with Black Truffle Cream Sauce, Mushrooms and Home made Garlic Sausage; (dessert) 7 Dark Chocolate-Ginger Ganache Tart, Salted caramel vanilla cheesecake, and the Pineapple Carpaccio with Coconut Ice Cream.
Unit 3 Cliffhouse Tagaytay, Aguinaldo Highway
Tagaytay City 4120, Philippines
Tel: (046) 483-2069