Adding energy and effervescence to the kitchens at Four Seasons Resort Chiang Mai, newly appointed Executive Chef Alvin Dela Cruz brings more than two decades of experience to the countryside of Chiang Mai in his next venture with Four Seasons. “Alvin is a seasoned chef with a long list of accomplishments,” shares Anthony Tschudin, Resort Manager. “Most recently, having been at the culinary helm of Four Seasons Resort on Lana’i in Hawaii, Alvin understands the importance of championing a destination through its food and culture.”
Carrying on a Legacy
Home to such a rich and vibrant culture, Thailand presents a unique opportunity for Alvin to display his culinary prowess. With heritage and legacy as his two watchwords, he takes on this role knowing the legacy that he is going to imbibe. “In a place like Chiang Mai, the dynamic is amplified,” he says. “With so much ancient Lanna heritage and a vibrant modern metropolis to showcase – the possibilities are limitless.”
Asian Roots
Having grown up in an Asian family in California, Alvin recollects his childhood with fondness, where food is always a family affair. “With us Filipinos, and with expat families perhaps even more so,” he grins. Encouraged to explore his skills in the kitchen by his mother, Alvin quickly found that he had an affinity and an aptitude for cooking at an early age. A graduate of the prestigious Le Cordon Bleu Culinary Academy, California, he has since honed his skills in various capacities with the Ritz Carlton group of hotels in North America.
Land of Abundance
“People visiting Thailand in general, and Four Seasons in particular, are very discerning and knowledgeable about the cuisine and the flavours,” he feels. “There is a considerable challenge in elevating the dining experience further for guests at the Resort.” Keen to take on this challenge, Alvin is looking to channel the various skillsets of colleagues within his team to craft new and exciting menus with personalised experiences that will represent the finest of what Chiang Mai and Thailand have to offer. From the classical Thai fare overlooking the rice-paddies at KHAO by Four Seasons, to the spectacular grilled meats in a pavilion setting at NORTH by Four Seasons, dining at the Resort is a matter of pride for all those invested in these kitchens. “With such a wealth of ingredients and inspiration in a tropical destination like this, it is not hard to tell a story through your food,” reflects the maverick chef, who intends to give the portfolio of world class restaurants its due.
Sourcing from the Source
Passionate about incorporating a variety of seasonal ingredients into his culinary creations, Alvin is also looking forward to extending collaborations with local artisans and farmers. “An outstanding range of organic vegetables, herbs, and artisanal cheeses, all made right here in Chiang Mai are already a big part of our menus,” says the chef who believes that using fresh, locally-sourced ingredients not only enhances the profile of the food, but also ties in with Four Seasons philosophy of supporting local communities and building lasting partnerships. “Sustainability is the only way forward today,” he states. “It is our duty to preserve these natural habitats that we inhabit and profit from, so that future generations can enjoy them as we do now.”
Up-Tempo Mood
In Alvin’s experience, food and drink are central to happiness and prosperity, and bringing people together for a meal is what motivates him the most about his profession. Thrilled to have this sort of creative vision at the Resort, Anthony cannot wait for guests to experience the all-new culinary script of the Resort this festive season. “Chef Alvin has more than a few surprises in store for the year-end celebrations, and the kitchens are already buzzing with energy as new dishes and experiences are in the making!”
