Lunching with Marco Polo Davao's New Restaurant, Bar and Events Manager, Rene Gargallo

Peppered Seared Tuna Loin with Poached Quail Egg
Peppered Seared Tuna Loin with Poached Quail Egg


Marco Polo Davao formally introduces Mr. Renato “Rene” Gargallo as Restaurant, Bar & Events (RBE) Manager to social media influencers and Davao media at Polo Bistro on June 27.

It was a casual first acquaintance with conversations revolve around his experiences, his plans with the hotel and how Marco Polo Davao is going to rev up given that competition is on the loom.





Mr. Rene Gargallo, Marco Polo Davao Restaurant, Bar & Events (RBE) Manager
Mr. Rene Gargallo, Marco Polo Davao Restaurant, Bar & Events (RBE) Manager

Chef Alex Destriza, Marco Polo Davao Executive Chef  (L)  Mr. Rene Gargallo, Marco Polo Davao Restaurant, Bar & Events (RBE) Manager
Chef Alex Destriza, Marco Polo Davao Executive Chef  (L)
Mr. Rene Gargallo, Marco Polo Davao Restaurant, Bar & Events (RBE) Manager


We converse over the four-course meal prepared by the hotel’s all-smiles Executive Chef, Alex Detriza. For the salad we had Peppered Seared Tuna Loin with Poached Quail Egg. Our appetizer was a plateful of Poached Seafood and Shellfish in its own Soup with Spring Onions and Caviar. Our Entrée was a tender Roasted Prime Beef with Red Wine Sauce. We capped our meal with a delightful plate of Mango Cannelloni Mint and Passionfruit.

Rene, as his colleagues fondly call him, is a graduate of Hotel and Restaurant Management at San Sebastian University and brings with him over 15 years of experience in food and beverage industry. With 13 years of strong focus on hotel’s food and beverage operations, he envisions to bring about the best Marco Polo brand of service not only to the locals but to the foreign guests as well.

“My basic job here is to run the whole restaurant, bar & events (RB&E) operations and bring in my 15 –year expertise in the hotel industry.  Right now, I concentrate on the people and I have a vision everytime I lead - that’s building confidence of the people, the product and the process, said Rene Gargallo. 

Rene also vowed to hone the confidence skills of his staff as this is the factor he sees lacking. His department staff being the forefront of the hotel operation will undergo trainings and added guidance to level-up their services.

He also converse about dealing with millennial staff. “They (millennial) are very temperamental, short tempered, they easily get bored. But despite this, they learn fast even in just one stroke so changing them is not what I do but adapting with them is”, Rene Gargallo added.

Rene was connected with Dusit Thani Hotel in Makati as an Assistant Food & Beverage Manager prior to joining Marco Polo Davao in May. 

Rene’s experience as Operations Manager and Outlet Manager in Shangri-La Boracay for 8 years, Assistant Manager and Supervisor with other premier hotel brands such as Mandarin Oriental Hotel and Hyatt Hotel and Casino for 4 years and his bachelor’s degree in Hotel and Restaurant Management will be the key to sustaining the competitive momentum of Marco Polo Davao.

Welcome to Davao, Sir Rene!


Poached Seafood and Shellfish in its own Soup with Spring Onions and Caviar
Poached Seafood and Shellfish in its own Soup with Spring Onions and Caviar


Roasted Prime Beef with Red Wine Sauce
Roasted Prime Beef with Red Wine Sauce

Mango Cannelloni Mint and Passionfruit
Mango Cannelloni Mint and Passionfruit


EXPLORE. DISCOVER. EXPERIENCE. 

For bookings and reservations;

THE MARCO POLO DAVAO
C.M. Recto Street
Davao City, Philippines
(082) 221 0888
https://www.facebook.com/marcopolodavaohotel/
https://twitter.com/MarcoPoloDavao


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