Food for Thought

10/31/2009

Catering not only for 16 of the best players in world golf but also hundreds of VIPs each day, not to mention gala dinners and other special events is a tough assignment but for Finca Cortesín head chef Schilo Van Coevorden, it’s all in a day’s work.

16 of the best players in world golf drawn from 11 different countries and every continent on earth is in itself, something of a challenge.

Add in breakfast, lunch and afternoon teas for hundreds of VIP guests for almost a week, a Gala Dinner, Media Dinner, Volvo Ocean Race skippers to feed, and its becomes a challenge as tough as the Finca Cortesín course itself.

But Schilo, whose eponymous restaurant is the flagship of Finca Cortesín’s fine dining experience is a past master at creating culinary excellence, whatever the circumstances.

“I have a truly international outlook and whether players want rice for the Asians, maybe a steak for the Latin Americans of raw fish for the Swedes, it’s not really a problem,” he says, explaining, “The secret for me is to use only the very best fresh ingredients from around the world, prepare and cook it in a loving and creative way.”

He adds, “It is so important that the cuisine compliments and reflects Finca Cortesín’s hallmark for quality and we hope to achieve that throughout our restaurants.”

Also under the watchful eye of Schilo are Don Giovanni’s Restaurant and Le Jardin as well as Schilo where the Dutchman is to be found each evening creating his culinary magic.

www.fincacortesin.com/schilo

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