Chef Didier's Table

My husband is very choosy when it comes to food and people so when we travel I take into consideration the people we will tag along and the food we will eat.

For our 2018 Baguio Trip, John didn't ask for anything but he kept on telling about Chef Didier's Table with his sister, Ate Gaye.

As a dutiful wife, I made a rush booking with Merna (wife of Chef Didier), for an overnight stay with breakfast. Don't do what I did. If you want to experience Chef Didier's food at its best,  consult them by calling at 0921 572 8408, or message Chef Didier's Table in Facebook or you won't be accpeted because they only buy and cook the freshest ingredients. 

If you're particular about the aesthetics, this is not the place for you because this is a simple house. The place is a bit far from the commercial center, located at 134 Upper Loakan Road, Liwanag Subd., Baguio City.

We, the #Mendiolables though love the warm accommodation, the endless talk about life, family and food with Chef Didier and Merna. More than the facade, Chef Didier's place is about great food and great company. 

1. Serves merienda (minimum of 8 pax) for non-staying guests

2. Serves breakfast (minimum of 8 pax) for non-staying guests

3. Offers combination of plated and buffet for International breakfast and Filipino Breakfast, minimum of 8 pax for non-staying guests

4. Lunch and dinner starts at P249 up to 399 per person for in house guest only (minimum 4 pax).

5. If you prefer to stay at Chef Didier, overnight accommodation is P500/person with Filipino breakfast and  P600/person with international breakfast.

6. They also offer more elaborate menus and works around the clients' budget as well as dietary preferences.

7. At least 36 hours minimum advance reservation (48 is best) if you have request for certain dishes.

8. They also cater for special events at the clients' prefered venue.

9. They make cake for Free if you reserve for 12 guests.

10. As for the accommodation, they have 2 rooms. The room on the ground floor can accommodate up to 4 and on the second floor, it can accommodate up to 8 friends and families who wish to stay overnight without the noise of the city. 

About Chef Didier:

Chef Didier was Born in Paris France, but grew up in a small village where nature was generous with fresh produce, eggs, dairy and poultry. An apprenticeship in Pastry Arts in 1976 at the young age of 14 was the beginning of a long and fruitful career. The program consisted of working long hours at a nearby Pastry shop, while also attending classes at a school in the city of Versailles.  School curriculum was more on theory, math, science. After graduating 3 years later, Chef Didier moved to the city of Nimes in the south of France, where he was employed as a commis for a prestigious Pastry, Chocolate and Ice cream shop. After returning to his home a year later he worked for 2 years in a large pastry and bakery facility supplying desserts and breads for hotels and restaurants.

With a strong desire to travel and explore the world, Chef Didier applied and was accepted for his first Pastry Chef position in Studio City California, for a high end pastry shop, he was 20 years old. Once the contract ended, returning to France was difficult and when another opportunity presented itself to go back to the US, he did not hesitate. What was supposed to be a 1 year contract turned into 21 years living in America. 

Mostly working for 5 star hotels, from Detroit, Houston, to Washington D.C, his experience matured. It was in his last 10 years in the US, that while being Executive Pastry Chef, for the prestigious St Regis Hotel that he started developing his cooking skills.

Nominated 5 years in a row as Pastry Chef of the Year by the Washington Restaurant association as well as many press reviews, TV interviews and shows, propelled him at the forefront alongside the local and national elite of celebrity Chefs.

Often the Pastry Chef chosen for Charity dinners, as his course was the last he would spend time with the other Chefs, observes and absorbs their techniques.  Surrounded by the best Chefs in America from all over the world, spending time by their sides was an amazing experience.

After leaving the US in 2005, Chef Didier’s international experience grew with jobs in North Africa, the Middle East, where he met his wife Merna, and the Philippines. 

Chef Didier was hired as Executive Pastry Chef in the pre-opening stages of Raffles/Fairmont hotel in Makati. After a year of Sabbatical to help Merna open her business, Chef Didier was brought in to open Novotel Araneta Center.