By Kristoffer Ace Reynes, the Senior Executive Sous Chef at Sun Siyam Iru Fushi, found his culinary passion during childhood in his grandmother’s ancestral home in the Philippines. Surrounded by great cooks, he preferred spending time in the kitchen over playing outside. “I grew up in my grandmother’s ancestral home… I spent all my time in the kitchen instead of playing with the kids outside,” he recalls.
From the Philippines to Norway and Back
Kristoffer’s culinary path was not straightforward. Initially, he worked with one of the largest online travel agencies. After a sabbatical year in Norway, he returned to the Philippines, enrolling in culinary school. “From then on, it just rolled into what I am right now,” he said, marking the true beginning of his professional journey as a chef.
Responsibilities at Sun Siyam Iru Fushi
As the Senior Executive Sous Chef, Kristoffer oversees the daily operations of the kitchen and the stewarding department, ensuring smooth operations across all restaurants and the buffet. “I ensure the smooth operations in all restaurants and also in the buffet. It’s primarily my main job,” he explained. Additionally, he is responsible for creating new dishes and culinary experiences, maintaining the high standards of the resort’s diverse dining options.
Ensuring Diversity and Quality Across 14 Outlets
Sun Siyam Iru Fushi boasts 14 food and beverage outlets, offering a wide range of international dishes. Kristoffer emphasizes the importance of each outlet sticking to its theme, ensuring relevance and authenticity in the culinary offerings. “We make sure that we stick to the core, classic French dishes, and same with everything, with all the outlets that we have,” he stated.
A Chef’s Favorite: Difficult Choices
When asked about his favorite outlet, Kristoffer finds it challenging to pick one, likening it to choosing a favorite child. “A lot of guests would come in and say once they’ve experienced all the outlets, they would then ask me which one is my favorite, but I tell them it’s like a mother being asked which is your favorite kid,” he shared. While he has a special affinity for Asian cuisine due to his roots, he appreciates the uniqueness of each outlet.
Crafting Signature Moments
Rather than focusing on signature dishes, Kristoffer aims to create signature experiences. He believes that the memorable moments guests have with the culinary offerings at Sun Siyam Iru Fushi are more significant than any single dish. “It’s all about creating moments… I can almost guarantee that they would be very happy with the culinary offerings that we have and that itself is a very good wonderful experience for any travelers coming to our resort,” he explained.
Catering to Diverse Dietary Preferences
Kristoffer and his team take pride in catering to diverse dietary needs, including intolerances and allergies. They employ a tailored approach, ensuring personalized service and creating dishes that accommodate specific dietary requirements. “We ensure that each guest is taken care of and we ensure that we only provide them with the food that they can take,” he noted.
Memorable Guest Interactions
Kristoffer recalls a particularly touching experience with a guest from Canada who had severe dairy allergies. “He told me that he has traveled everywhere around the world but he has never seen any resort who has provided him such care and provided him such options, dining options, dishes that he can actually enjoy,” he recounted. The guest was so appreciative that he offered a prayer for Kristoffer and his team, a moment Kristoffer described as “very heartwarming.”
