Century Park names new executive chef

MANILA, Philippines – Century Park Hotel announced the appointment of Jean Pierre-Migné as its new executive chef.

Migné started his career in his native land, France, where he was trained in various positions in the kitchen department, before he rose from the ranks.

His extensive exposure to Western and Asian culinary traditions in acclaimed restaurants and hotels will surely enhance Century Park Hotel’s reputation for showcasing stylish, contemporary Filipino cuisine prepared with European techniques.

“His years of experience will help continuously build the incredible legacy that was founded 33 years ago, and he will also play a pivotal role as we position the hotel for the next era,” said Century Park Hotel’s general manager Philippe Bartholomi.

Migné’s career breakthrough in the Philippines started in the old Hotel Nikko Manila Garden, Makati where he was the executive chef in charge of kitchen operations for a very busy F&B department. In 1994, he was promoted to F&B director of the hotel.

Aside from being an accomplished chef, Via Mare Restaurants and Caterers in Manila and Meals Solutions Inc. (Kenny Rogers and Seattle Best) hired him to develop and organize their commissary kitchens for their huge operations. The manufacturing facilities were based on HACCP standards.

One of the most significant and biggest events he had catered was a wedding reception in Hotel Intercontinental Borobudur, Jakarta with a buffet for 9,000 guests.

Locally, he also led the food preparations for the famous APEC lunch meeting in Subic and some state dinners hosted by former President Fidel Ramos for the heads of state of the Netherlands, Germany, and Peru at Malacañang.

Migné also has a talent in food styling, with his works featured in cookbooks such as Glenda Baretto’s Asian Cookbook and Larry Cruz’s Café Adriatico.

Prior to his appointment, Migné also had had short stints as chef instructor and consultant in prestigious culinary schools in France, before he became the executive chef of Diamond Hotel Manila in 2005 up to March this year.

What can guests expect from him? “My menus are selling what the market wants to buy, but I do not dictate to them what I like or want. However, creativity in special menus and promos is a must. In my case, I would love to revive and reformulate old European countryside dishes to introduce them to our Filipino and Asian patrons,” he says.