For several years, Tapella by Gaudi has been one of the select restaurants where diners are sure to be served authentic Spanish cuisine. It delivers to its claim of “tapas, paellas, and more” which customers are able to enjoy alongside the best wines around the world. The authenticity and value for money that it consistently offers makes Tapella a favorite hangout place of diners with a discerning palate.
The welcome addition of Robert E. Spakowski as its new Executive Chef makes dining at Tapella more irresistible. But, don’t be fooled only by his good looks. He may pass as a celebrity chef but his rise to the kitchen ladder is equally impressive!
Chef Robert has been in the industry for 15 years. He earned his Diploma in Culinary Arts and Technology Management at the Center for Culinary Arts (CCA) Manila and his Grand Diplome in Spanish Culinary Arts Program of Chef Jose Andres at the International Culinary Center in New York, USA. He worked at the kitchens of some of Shanghai’s and Beijing’s noted restaurants such as Capone’s Italian Restaurant and Wine Bar, Jimix Italian Restaurant and Shop, Planet Caviar, Red Beat Bar, and Wood Stock Bar.
In Manila, Chef Robert was Executive Chef of Venezia Bar and Restaurant, Overall Consultant of H&H Martini Restaurant and Bar, Special Projects Consultant of Dunkin Café, and Research and Development Food Specialist of Chef’s Secret Inc. He was also a Guest Chef at Café 137 in Tagaytay and Director for several food and beverage companies in the Philippines. Add to these, Chef Robert is a Culinary Education Advisory Board Member of CCA Manila and a Chef Member and of the Les Disciples D’Auguste Escoffier (D.O.E. – Philippine Delegation) where he was also a former Director.
Now as Executive Chef, Partner, and Restaurant Consultant of Tapella, he is in charge of the overall management and operations of the kitchen, catering, recipe development, as well as the cocktail menu and wine list.
Chef Robert’s Christmas Offerings
His additions on the Christmas menu includes the Certified U.S. Prime Angus Beef Top Blade with a side of specially seasoned hand cut fries which you can dip in Dijon mustard, Mojo Rojo, and Mojo Verde. Enjoy it with a salad of mixed and micro greens, candied walnuts, feta cheese, and more—all poured with tamarind balsamico, a house vinaigrette. This hefty serving is best shared with a friend or family member for only P1,499+.
Those looking for a Spanish dish cooked to please the Filipino taste will be thrilled to have the Morcilla de Cebolla. It is a traditional and blood sausage stuffed with onions and special Spanish spices. Grilled and sliced over a bed of Patatas ala Pobre in olive oil this perfect marriage of flavors is truly reminiscent of both countries and is available for only P450+. Another flavorful sausage is the Butifarra offered at P475. It’s a popular food that hails from Catalan, grilled over a bed of hand-cut, spiced, and seasoned cubed fries with a Dijon mustard dip. The Chorizo Criollo, also available at P475, is just as good. Spiced and savored as an appetizer with a kick is the Chorizo Picante, served over a bed of seasoned Patatas ala Pobre with strips of red and green bell peppers. Savor it with a side of Mojo Verde dip which highlights the pleasing blend of cilantro and cumin for only P350.
Begin the holiday cheer by dining at Tapella, where the food is as good as its chef! Visit Tapella at the ground level of Greenbelt 5 or call 757 2710 to reserve a table. Get a free glass of wine just like Facebook.com/Tapellarestobar and follow @tapellarestobar on Twitter/ Instagram!
