Hilton Guam Takes Top Honors in Annual Chef’s Competition

This information originated in American English.

June 04, 2012

TUMON, Guam - Hilton Guam Resort & Spa took home top honors in the Professional Chef's category at the 2012 Pacific Hotel and Restaurant Expo, held on April 12, 2012.

Dennis Salenga, Chef de Cuisine at Hilton Guam's Roy's Restaurant, competed against chefs from various hotels and restaurants on island. The contestants were challenged to create a dish using cherry tomatoes. Chef Dennis' creation, which he dubbed "Cherry Tomato Crusted Chilean Sea Bass", took home first place.

Chef's Dennis' dish boasts a subtle flavor of tomato water vinaigrette, tomato concasse, Asian-style tomato sauce, and a slight hint of Tomato Thai Essence. For the competition, Chef Dennis' focus was on using a variety of cooking methods. "I wanted to incorporate and demonstrate the different techniques that I can use with the cherry tomatoes," Chef Salenga stated.

Chef Dennis began working at Hilton Guam in 1993, where he worked in the main kitchen of the hotel. In 2006, he moved to the hotel's Roy's Restaurant, and perfected his skill at Hawaiian Fusion cuisine. Chef Dennis is now head chef at Roy's, helping to craft innovative dishes and desserts for hotels guests and local patrons. Having worked at Hilton Guam for almost 20 years, Chef Dennis was honored to represent the hotel at the annual competition. "I was proud to represent Hilton, win or lose," he said.

Contact
Shasta Cejoco
Hilton Guam Resort & Spa
+1 671 646 1835
shasta.cejoco@hilton.com

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