×

chef-peterPeter Montemayor

Executive Chef, Prana Restaurant

 

“You’re only as good as your last dish.”

A highly skilled chef in Western and Oriental cuisine, and with 15 years of culinary experience under his toque, Executive Chef Peter is no diva in the kitchen. Despite his extensive career as an international chef, he is a team player and a culinary visionary who seasons each dish with passion and integrity, made from the freshest ingredients available on the island.

Setting the vision and direction for the re-launching of PRANA RESTAURANT, Boracay Island’s healthier alternative to world-class dining is indeed the place to eat good and healthy gourmet cuisine in a casual yet romantic setting surrounded by nature. Introducing a “farm to table” philosophy, the vibrant menu as well as a blackboard menu of daily and weekly Chef Specials are inspired by herbs and fresh produce from the Mandala Natural Garden and by what is locally available. The homegrown restaurant supports other local businesses and local farms by sourcing other ingredients within a 100-kilometer radius. Boldly combining various cuisines and influences from his kitchen adventures abroad, expect your appetite and your soul to be satisfied as you taste and feel the difference and be swept off your flip-flops on every visit!

Chef Peter’s career began as a Commis Chef and later on as Chef de Partie at the Shangri-La Mactan Island Resort and the Makati Shangri-La Hotel (2002 – 2003); Grill Chef and Chef de Partie at Friday’s Boracay Beach Resort (2003 – 2005); Head Chef at Lemoni Café Boracay (2005 – 2007), won the title of “Iron Chef of Boracay” in April 2005; Villa Chef at Amanyara Resort in the Turks and Caicos Islands, Caribbean; Chef de Cuisine at Betelnut Restaurant, Burirasa Boutique Resort on Chaweng beach in Koh Samui, Thailand (2008 – 2010); Executive Sous Chef to Executive Chef at Nikki Beach in Koh Samui, Pre-Opening Executive Chef at Nikki Beach in Phuket, Thailand (January 2014), and Executive Chef (Task Force) at Nikki Beach in Bali, Indonesia (December 2014).

He first set eyes on the island of Boracay in 1999 and vowed to live & work here someday, and moved to the island in 2003 for work. His charmed island life pushed him to seek new challenges abroad where he flourished into a top international chef. But like they say, “There’s no place like home,” and he returned to his “Boracay Island family” in February 2015 and joined Mandala Spa & Resort Villas as Executive Chef in July 2015.

Chef Favorites: Asian Style Tuna Tartar, Crab Cakes with panaeng curry, Oven Roasted Pumpkin Risotto, Poached Eggs with salmon, and Silverfish (when in season).