Chef Luigi out of famous parents’
CHEF Luigi Muhlach and “Cook Out” guest Dimples Romana
It’s not easy to have famous parents; you strive harder to come out of their shadow. That’s what Luigi Muhlach did via his sumptuous “Summer Cook Out Cool Out Series” at B Hotel and Bellevue Hotel in Alabang.
For one heavenly weekend, Luigi was more the chef in command, than the love child of Aga Muhlach and Janice de Belen.
As soon as I arrived at Bellevue, I was transported to a world of bliss. Luigi’s signature dishes made it worth ditching my diet. We feasted on his mango lechon maki, truffle shrimp popcorn in dynamite sauce, potato halves with adobo flakes and kesong puti, dry sinigang with vegetable tempura, chicken cordon bleu with aligue sauce, spinach lasagna and red wine caldereta …
Luigi and his fab wife, Patricia, made sure we were overfed. (Special thanks to Ryan Chan, Jose Mari Ouano, Suzette Morelos, Jen Domingo, Mark Salunga and Karla Mangrobang for making me feel like royalty.)
It was heartwarming to see Luigi’s half-siblings (Janice’s kids with John Estrada) Moira, Kaila, Inah and Yuan so supportive of their kuya. Also at the two-day “food coma thingy” were proud Mama Janice, her apos Alejandro and Adriana, doting Lolo Cheng Muhlach, Arlene Muhlach, Liezl Martinez with kids Alissa and Alfonso, and other show biz celebs. Aga and Charlene, probably caught up in postelections frenzy, did not make it.
Luigi admitted that his mom inspired him to become a chef. (It’s cool that Janice has remained close to the Muhlachs.) The harmonious family life he’s blessed with shows in Luigi’s cooking.
For the next leg of Chef Luigi’s cookout series, in Bellevue Bohol, log on to www.luigimuhlach.com. Meanwhile, let’s stop, cook and listen to the chef…
In what ways are you like your dad and mom?
Friends and family tell me that I talk and act like Papa. As for Mama, we both enjoy cooking.
Describe your relationship with your parents.
They’re like my best friends now. My relationship with Mama is more formal though, because she likes it that way. With Papa, anything goes. We go out, have fun, have a few drinks here and there, check in here and there, eat here and there.
What’s the hardest part of being the son of Aga and Janice? And what’s the best part?
People expect a lot from me; it’s really hard. But the perks! Ha ha ha ha! I get to live life in the fast lane!
Is being a chef a conscious effort on your part to get out of your parents’ shadow?
Not at all. I developed my love for cooking when my mom started to hide canned goods from me. I had to open our freezer in the middle of the night and whip up something from scratch.
How are you as a husband and as a dad?
I’m very sweet; I like doing almost everything for my wife.
What makes a good chef?
Passion for what you do.
What’s your specialty?
Fusion and comfort food.
Tell us about your Bellevue series.
It was unexpected. I e-mailed them a sponsorship proposal letter for my blog www.luigimuhlach.com and Bellevue exec Ryan Chan met up with me and asked me to cook and do an event for them. Everyone had a good time.
