Tomas Prado, The Cliffs at Glassy
The wholehearted passion amongst the culinary teams at The Cliffs is aplenty. To these individuals, the kitchen is not just a job but a familiar memory-provoking calling. These chefs have inspired menus, bringing satisfaction to the appetite of members with not only meals but also an enriching experience. We had the opportunity to sit down with the communities’ seven Executive Chefs to find out what led them to our clubs.
What inspired you to pursue a career in culinary arts?
My mother is a phenomenal cook and has always cooked for family events. Seeing how food brought our family together during these events really inspired me to pursue cooking.
How do you approach creating new dishes or menus that cater to the diverse tastes and preferences of the club’s members?
I try to draw from the diverse food knowledge I have been exposed to, hoping the dishes appeal to our members. I also like featuring a lot of the more adventurous dishes and gauging the members’ reception to these dishes.
What do you consider your “signature dish” at your club?
Our members are really enjoying the Chicken Picatta. We make fresh pasta and have lightened up the traditional Picatta sauce to try to modernize the dish a bit compared to a classic preparation. We also offer the members a fried (traditional) chicken preparation as well as a Grilled chicken option.
Outside of work, what are some of your favorite foods or cuisines to cook or explore?
I really enjoy exploring the flavors of South America and Southeast Asia. They are both so diverse and have a vast ingredient base, which makes them intriguing to me.
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