Exquisite Dining Pleasures with Connoisseur

Yoghurt infused two-toned US apple with microgreens and berries

When you take on the name Connoisseur, you are confident that what you’re offering is exceptional. Such is the philosophy behind Connoisseur Catering. They aim to offer an exquisite and unforgettable dining experience to ramp

Executive Chef Carlo Castillo

up an already memorable occasion. Their plates are beautiful, creative in execution, but more importantly, delicious. Food that tastes as delicious as it looks is more difficult as it sounds. Behind the creative force is the vision of their Executive Chef Carlo Castillo, who at his young age has proven himself more than capable, judging from the plates that went out.

The course started with a Trio of Cream Soup (Roasted Pumpkin, Mushroom, and Tomato), each contained in its own swirl and a concentrated burst of flavor in every sip. A Salad of Yoghurt Infused Two-Toned US Apple with Micro greens and Berries is bright and balanced. The Prawns Thermidor that sat on a bed of Saffron Rice were complementary in their savory creaminess. The high level of creative expertise and modern techniques he and his team are capable of show themselves spectacularly with the desserts. Served as a palate cleanser between entrees, the Lemon Sorbet was served in a crystal clear Tear Shaped Curved Ice, sprinkled with organic rose petals. It’s a visual delight, cool to the mouth and the eye. A tender Beef Tenderloin Steak with Maitre de

Lemon sorbet in tear shaped curved ice

Hotel Beurre Sweet Potato and Carrot Puree and Asparagus Spears, and a rich sweet-savory Queso de Bola Cheesecake with Goat Cheese and Fruit Compote rounded out the well thought out course. The cheesecake is housed in a chocolate dome, which reflects the sort of trendy modern aesthetic that is becoming a signature for Chef Carlo and the Connoisseur team, composed of dedicated professionals who cans serve an elegant presentation to thousands of guests without batting an eye.
“We never compromise on quality. We use the best ingredients because you have to

Beef Tenderloin Steak with Maitre de Hotel Beurre Sweet Potato and Carrot Puree Asparagus Spears

think long term, explains Chef Carlo. “You may save now, but you risk your reputation.” Chef Carlo bywords are passion and creativity. He himself coming from a long line of chefs, “My dad is my inspiration,” he shares. “I want to prove myself. I really work hard. I always want to challenge myself.”

It is this attitude that keeps him constantly searching for innovative flavor profiles. “I am never complacent. I always want to push myself. I never want to be in the comfort zone. You have to experiment. You have to take risks.”. ▄

Trio of Cream Soup Cream of Roasted Pumpkin Soup Mushroom Soup Tomato Soup