Manny O’s passionately Swiss move
IN AN industry where everyone feels the slightest ripple, Manny Osmena’s passionately Swiss move was characteristically resolute. The transition from then Hilton Cebu Resort & Spa in Mactan Island to Movenpick Resort & Spa Cebu last April was swift and smooth.
The word “Movenpick” is almost
unheard of to many of us. Only those who travel extensively know that Movenpick Hotels & Resorts is an international upscale hotel management company with roots in Switzerland.
Although established in Europe, Africa, the Middle East and Asia, Movenpick Resort & Spa Cebu is the first in the Philippines. It’s a milestone since it marks the 15th signed hotel in Asia.
There is an interesting story behind the name Movenpick. “Mowe” in German means seagull. The founder, Ueli Prager, was on the lookout for a name for his first restaurant, which opened in Zurich in 1948. Walking along the shore of Lake Zurich, Mr. Prager took sight of a seagull that elegantly picked up its delicacies in mid-flight. This fleeting action gave wings to the Movenpick concept: affordable gastronomy of the highest quality without waiting time. This
is the vision that Movenpick Hotels & Resorts has implemented since it was established 1973.
Manuel Osmeña, Group Chairman of property owner Oikonomos International Resources Corporation, made a wave in the hospitality industry when he formally announced his big move. On hand to grace the launch cocktails were Movenpick Hotels & Resorts executives led by Helmut Gaisberger, Director of Business Development/Operations Philippines.
Helmut was, for a long time, the General Manager of Mandarin Hotel in Makati. With the move, Manny O gave an assurance that everything is status quo and continues to operate as usual. But the Mediterranean-inspired enclave will undergo renovation in phases to give the resort the look and ambience of a Movenpick property.
Cocktails that ensued at the Seas that serve seafood specialties for dinner heralded the fine cuisine that Movenpick Resort & Spa Cebu will be offering. After all, Movenpick is one of the industry leaders in the field of food and beverage. In the meantime, Manny O’s creations were served by the chefs until a new Executive Chef will take over the kitchens of his Movenpick managed property. Manny O wines, which recently garnered more awards in the San Diego International Wine Competition in April 2011 flowed. All seven of his wines have won a total of nine international awards.
Freshly shacked chilled oysters were perfect with a glass of Discipulus Blanc, which won two awards in Hong Kong. Wagyu beef, which was introduced to me by Manny as early as 2005, was served as Wagyu Sushi and Paper Thin Wagyu wrapped around enoki mushrooms. Kobe Beef is probably better known than wagyu. Both beef comes from the Wagyu cattle and are very pricey. Complex and voluptuous red wine, Sumiller from Spain and the sociable red wine, Discipulus Syrah from the South of France drew out the goodness of Wagyu. An interesting dish that had a story behind it is Sima’s Twice-Cooked Pork Ribs.
This is one of Manny O’s favorite dishes at home prepared by their household Cook, Sima. Tiger Prawns Tempura and Spikey Shau Mai were a perfect match for Discipulus Blanc since it also won an award for Food Pairing with Dim Sum. Assorted Pralines sealed an evening of great news, good food and wine. Perhaps, we can look forward to Movenpick Premium Ice Cream in Manny O’s next event.
