Chef Michael Dekker
Head chef of Rouge Restaurant which recently place 60th on San Pelligrino’s 100 top restaurants in the world. In 2008, he bagged the second place at one of the most prestigious international culinary competitions held in Paris, France, the Jeunes Commis Rotisseurs. He has also participated at the Bocuse d’Or International culinary competition last year as the equipment manager ofthe country’s culinary team. Aside from being the head chef of Rouge and participating at culinarycompetitions, Chef Dekker is also a member of the Elizabeth Blau and Associates, which is considered as one of the United States’ major culinary consulting firms. This is also a job that the chef fully enjoys as he loves planning and creating unique dishes that will appeal to the different tastes of individuals.
“Nefiss Lezizz Olive Oil is the purest most flavorful oil I have had the chance to use in my 15 year tenure as a chef”