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October 28, 2016, Volume 16 Number 14

Dear "Guam Food Guy" Reader,

It's been an astonishing week of culinary activities! The Micronesian Chefs Association just concluded SALON CULINAIRE' 2016 which was held October 25-26th at the GCC Culinary Arts Kitchen Facility. It was more like a Kitchen Stadium featuring chefs from all levels of experience, from the High School Pro-Start Students to the Master Chefs! Those of us who have been doing this for the past few decades take enormous pride in the progress we have seen to date, especially in the young people who have truly embraced the culinary arts and have ignited their passions to achieve success!

If there is one photo that speaks volumes (well over a thousand words), it is the picture of the three young judges sitting down in front of the senior judges on Day 1 of the Salon Culinaire' 2016. (L-R, Chef Regine Olarte - Dusit Thani Guam Resort, Chef Marivic Capati- Hilton Guam Resort & Spa, and Chef Jasmine Nadres - Lotte Hotel Guam. This was their first time judging in the Salon Culinaire' and they judged the Secondary School (Pro-Start) Students. It wasn't that long ago that they were on the receiving end of this scrutiny and competition. We are immensely proud of their success! Standing behind them (L-R) are Chef Murray Dick, Continental Director for Pacific Rim for World Association of Chefs Societies (WACS), Chef Peter Duenas, MCA President, Chef Leland Feng, MCA Director, and Chef Bertrand Haurillon, GCC Culinary Instructor. See below how they performed on Day 2 of the Salon Culinaire' 2016!

As October rolls to a close we want everyone to have a fun and safe Halloween! We have a lot of turkey eating coming up next month!!

Ken the Guam Food Guy

October 25-26, 2016
GCC Culinary Kitchen and Multi-purpose Auditorium

It would take days to write all about this prestigious culinary event, which continues to evolve into a world-class competition in its complexity and conformance to regulation. This is a true testing of the skill sets that have been developed by the chefs and definitely shows how anyone with the right drive, vision, passion, and energy can, with focus and determination, succeed in earning that coveted top trophy, medal, cash, and bragging rights for the year!

As you browse through some of the images you can get a real sense of the kitchen dynamics and the time pressures the competitors faced as they rushed to complete their submissions on time for the judges.

Please find below the official rankings of the various divisions that competed.


1. Okkodo High School
2. Southern High School
3. Simon Sanchez High School


1. Rotessa Sumpay
2. Maynard Calilung
3. Linh Therrien


1. Nathan Camacho - P.I.C.
2. James Opena - Personal Chef
3. Kimberly Dompor - Cafe Panadero


1. Darren Dragon - P.I.C.
2. Jasmine Nadres - Lotte Hotel Guam
3. Regine Olarte - Dusit Thani Guam Resort


1. Marivic Capati - Hilton Guam Resort & Spa
2. Marny Zaldivar - PIC
3. Grace Enriquez - Outrigger Guam Beach Resort

For the Masters Black Box Competition, the six competing chefs were incredibly challenged by the mystery ingredients organized by Chef Peter Duenas. These included the rump of a deer, a bottle of beer, fresh sugar cane and frozen sugar cane, malungay flowers, cinnamon apple sauce, Panda Express Fried Rice and some local berries. The chefs had 40 minutes to create their entree! And the winners:


1. Simplicio "JR" Taga - PIC
2. Scott Robertson - Hyatt Regency Guam
3. Paul Kerner - G.C.C.

CNMI Next Top Chef
November 2, 6-10 pm
Saipan World Resort
Royal Taga Ballroom
Organizers: Hotel Association of the Northern Marianas & the Empty Vessel Ministry Foundation
Featuring Certified Angus Beef and Entwine

The excitement is building for this first ever live culinary event that will pit 12 chefs against each other in a three-round, "Chopped Style" Competition, with half of the chefs being eliminated after each round. There will be an array of appetizers from various HANMI members along with a wine tasting sponsored by Entwine.

Tickets are $35 a person with proceeds benefitting the Empty Vessel Ministry. This is an island-wide culinary event and will include culinary students from Kagman High School as well NMTI trained students and graduates. The Prizes for the top 3 chefs are $1000 (1st Place), $500 (2nd Place), and $300 (3rd Place).

This event will have two judges from Guam: Westin Resort Guam Executive Chef Daniel Lenherr, and Triple J Five Star General Manager Jim Herbert. The Guam Food Guy will be co-emceeing with Gordon Maricano.

For more information contact Empty Vessel at 235-2340.

Sunrise Breakfast at Sails
6:30 a.m. - 10:30 a.m.
Nana's Cafe
Call 649-7760 for reservations

It's a brand new day at Sails/ Nana's Cafe!! For those who have not yet been down to Tumon to see the transformation, you will be totally amazed by the difference - before and after, like night & day!

A brand new menu has been introduced and I did have an opportunity to sample a few items, notably the Grilled Salmon (5 oz. - $16.00). This comes with a rich Hollandaise sauce and has fresh green vegetables with Steamed rice. The salmon is perfectly cooked and flakes nicely. Chef Dennis Salenga has enhanced the menu items using his culinary knowledge and experience. You will love this dish.

If you are a Loco Moco fan like me, you will go crazy over their original creation, the Chamoru Loco-Moco ($14.50). This beef patty sits atop a bed or rice and is smothered with a rich island gravy, then topped with a sunny side up egg. The added bonus is that the beef patty sits atop flavorful Chamorro Sausage planks. I love the smokiness that emanates from this meat!

The menu also features Eggs Benedict, Belgian Waffles, Buttermilk Pancakes, French Toast, and Filet Steak and Eggs. Go on down there and see if you can recognize the bar! Believe me, they have definitely "raised the bar"!

World Cafe's Sunday Brunch Extravaganza
New & Exciting International World Cafe
Fiesta Resort & Spa Saipan
Garapan, Saipan
670-234-7171 Ext. 1585
Price: $38 (subject to local discounts)

It's the final Sunday of the OKTOBERFEST Celebration so try to get down to the Fiesta Resort & Spa Saipan's World Cafe to feast on a buffet extravaganza featuring authentic German creations. There is Beef Sour Braten Braised with raisin and black bread on Red Cabbage, Pork Schnitzel, Beer Brats on Saurkraut, fresh pretzel, Dried Sausages, Roast Veal, Roast pig, Beef, and pickled herring salad, Red beet and Apple Salad, to name a few. The specialty theme buffet menu items change ever week so you can expect something new and original from Fiesta Executive Chef Roland Fitz!

Of course their buffet has the international favorites including fresh sashimi, crab legs, Prime Rib Roast, Shabu Shabu, a large selection of gourmet cheeses.

There are desserts galore, specialty soups, and both free-flowing wine, beer, and sparkling wine. The culinary impression created by these great Fiesta chefs will astonish you. I am so impressed with their expertise in carving fruits! Who knows, maybe one of these guys will become Saipan's Next Top Chef!!!

Bon Appetit!

Ken the Guam Food Guy

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