Playing the Dining Game

Green blooded chef shares his story.
BY CRISTINE ANTONETTE B. CATU


Rafael “Ton” G. Francisco’s [LSGH, ‘1982] passion for food began at his family’s
dining table. Growing up in the Francisco household, it did not take him long to
realize that his career would take a culinary path since he often spent his free
afternoons in the kitchen.
He inherited his mother and aunt’s fondness for cooking but it wasn’t until college that
his interest in food took a professional turn. He trained as an apprentice at the California
Culinary Academy in San Francisco. “Hands-on training is where one really learns and
as they say, practice makes perfect. Imagination, travel, and inspiration enhance one’s
creativity.” He believes that Academy really prepared him to become the top-notch chef
that he is now.
He got his first bite of management training at the Manila Hilton International and in
1995; he was hired to manage the Eagle Point Resort in scenic Anilao, Batangas. All the
dining tables in its restaurant give a majestic, panoramic view of the sea while its menu
offers a variety of seafood specialties plus local, oriental and continental cuisine.
As the resort’s general manager, Chef Ton heads a team of 65 personnel from different
departments and is responsible for the over-all operations of 80 rooms. He also oversees
the set-ups for systems, controls and training for all departments. Planning the menu
is also the key to efficient operation. It involves breaking down the menu, preparing the
market list and finding suitable suppliers.
He believes that knowing your business – its theme, concept, location and target
market, is necessary for success. “The target market and the location will tell you the price
range and what the market will bear.” he says.
At home, he wields a whisk rather than a wand and prefers simple foods - inihaw na
baboy, pansit canton and goto with chicharon. Diet wise, he considers himself an unhealthy
eater. He loves butter, feasts on the fat of beef and pork but makes sure to exercise a lot
and maintain a healthy lifestyle.
Of his success, he says, “If you’re going to work in the restaurant business, you have to
love it. Managing a kitchen is all about team work. Being a chef is a lot of hard work. You’re
on your feet for 12 hours in the heat, with heavy pressure to pump out food on time, serving
it hot with the highest quality possible and at the same time tasting great.”
From being Assistant Chef to the Executive Sous Chef in the Heritage Hotel, Chef
Ton has gone a long way in the path he has chosen. He creates simple magic day by
day, dividing his time between the pristine beauty of the shores of Anilao and the hassle
and bustle of the metropolis. He is presently Chef and Management Consultant for Zuni
Catering and General Manager of Eagle Point Resort in Anilao and currently resides in BF
Homes, Parañaque with his wife Chatty and their three children, Andrea, Aj and Hal.