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CEBU CITY, Philippines - The cuisine maybe Mediterranean but a closer look inside Anzani Restaurant in Nivel Hills, Lahug, Cebu City reveals a showcase of Cebuano craftsmanship and expertise.
“I'm from Cebu. What we want to put in here (restaurant) is the total experience of a restaurant which should relax diners,” said Kate Dychangco-Anzani, co-owner of Anzani Restaurant.
Furniture pieces inside the restaurant were designed by Carlo Cordaro of Cebu-based furniture company, Fil-Veneer Corp. Light designing, including a chandelier made of plastic fork and spoon, was done by Butch Carunggay of Avatar Accessories.
Outdoor furniture items were provided by Dedon, while staff uniform sets were designed by designer Jun Escario.
“This is a brave attempt, a leap of faith to showcase what Cebu has. I've been in talks with Carlo (Cordaro) and we have always said 'Let's change in Cebu' but I haven't given much thought about it until this resto came about,” Kate shared.
Kate, a degree holder in restaurant business and a catering events manager from Le Cordon Bleu in Australia, is married to Italian chef Marco Anzani.
Plans to put up the restaurant materialized in August 2008. Marco was still working with an international hotel chain at that time. But he was determined to settle down for permanent residency in Cebu.
“He (Marco) has 25 years of experience in the industry. He traveled to 18 countries, seven continents and 30 cities. He wanted to stay put in one place already and it was the Cebuano culture whom he fell in love with. This is his culmination,” Kate told Cebu Daily News.
Noting the need for a restaurant in Cebu that espouses world-class standards, Kate said they decided to put up Anzani, after their family name.
She said expatriates residing in Cebu are looking for a place where they can simply enjoy good food, a relaxing ambiance and hospitable service from staff.
Since they opened in November 2008, Kate said the response of the dining public has been positive.
“Our logo is our family name. We place that for a particular reason because it reflects our personality, our lifestyle. Our mission is to really give true service and dedication to our customers.”
Marco, who was celebrated by the New York Times as one of the pioneer founders of “New Mediterranean Cuisine,” is hands-on in managing the restaurant's kitchen, which has lately been filled with positive and highly-encouraging praises from diners.
Kate said customers range from upper Korean and Japanese markets to expatriates. Kate also noted a growing number of Filipino-Chinese diners.
The restaurant's location is aptly seated on a 1,500-square-meter property, the former Café Orchidia. The property is part of the Dychangco’s three-hectare property.
Both Marco and Kate chose to hire people from scratch to infuse in them genuine Anzani culture.
The training started with 78 people willing to work for the restaurant but up to the fourth week only six remained.
“It was tough because we chose based on personality. We have staff here who have experienced modeling, accounting …a combination of personalities. We want people who are willing to learn, who have the heart for this industry.”
At present, the restaurant has more than 10 staff members who were trained for two months to ensure that their skills fit the industry needs.
Quality service, hygiene control system and operating system are some of the top considerations Kate and Marco ensured to set the bar for a world-class, Cebu-based restaurant.
Asked why they decided to open a restaurant at the time when talks on the economic crisis hit newsstands, Kate said: “We feel that there is a need which has to be filled. There is no place in Cebu like this.”
“We also know what we're doing. We are running this business professionally and we hope to have Cebu recognize that.”
Two unique features which are connected with the restaurant are the wine cellar and the bellini bar, a champagne and bar concept created to entertain customers after dinner.
The Anzani's wine cellar, located in the basement, holds 1,250 bottles of wine coming from 12 different countries such Italy, Spain, France, Australia, New Zealand, South Africa, Argentina, Chile and Columbia.
The cellar will be carrying an Anzani wine brand from South Africa in January 2009.
Plans to grow the restaurant is definitely in the pipeline. But Kate said the first Anzani restaurant in Cebu will have to prove itself first.
Kate said they plan to open an Anzani Express in the mall, but they will have to study the market first and determine if there is a need for it.
Asked how she and Marco were able to blend Cebuano culture in a restaurant specializing in Mediterranean flavors, Kate said: “We love Cebu. As Marco said, `You don't know what you have in Cebu.' The best finds in the world are definitely in Cebu.”
