Vancouver Airport Marriott – American Grille
Main entrée:
Beet & Porcini Crusted Lamb Rack, Cauliflower Couscous Roasted Carrot Puree, Spinach Puree
Medley of vegetables, Umami Jus, Cumin Tuile
Winner 2017: Vancouver Airport Marriott – American Grille Dessert:
Olive oil almond and rosemary financier Cake, white chocolate mousse, apricot coulis, macerated berries, dark chocolate soil, beet meringue
Vancouver Airport Marriott – American Grille KIDS MENU entree
Kids Bento Box- Ratatouille with avocado mousse, root vegetable chips, yogurt berry parfait
SOUS CHEF MICHAEL GONZALES
Born in the Philippines, Mike Gonzales has always been inspired by his mother’s traditional cooking. After working for a number of restaurants, it became clear to him that he had a passion for the culinary arts. Mike attended VCC’s Culinary Program in Vancouver before completing a three year apprenticeship at the Vancouver Airport Marriott. After 9 years in the food industry, Mike still views coming to work in the kitchens of the American Grille as a chance to experiment with flavoUr, coloUr and texture on a regular basis. Though trained in classical French cuisine, Mike’s food frequently yields influence from his roots in the Philippines and the nostalgia of his mother's cooking
Marriott Vancouver Airport – American Grille Team:
Sous Chef Michael Gonzales
Banquet Sous Chef Rolando Sanares
Wellington Sinconegue
Steven Tran
Lloyd Taganahan
WWW.MARRIOTT.COM
Main entrée:
Beet & Porcini Crusted Lamb Rack, Cauliflower Couscous Roasted Carrot Puree, Spinach Puree
Medley of vegetables, Umami Jus, Cumin Tuile
Winner 2017: Vancouver Airport Marriott – American Grille Dessert:
Olive oil almond and rosemary financier Cake, white chocolate mousse, apricot coulis, macerated berries, dark chocolate soil, beet meringue
Vancouver Airport Marriott – American Grille KIDS MENU entree
Kids Bento Box- Ratatouille with avocado mousse, root vegetable chips, yogurt berry parfait
SOUS CHEF MICHAEL GONZALES
Born in the Philippines, Mike Gonzales has always been inspired by his mother’s traditional cooking. After working for a number of restaurants, it became clear to him that he had a passion for the culinary arts. Mike attended VCC’s Culinary Program in Vancouver before completing a three year apprenticeship at the Vancouver Airport Marriott. After 9 years in the food industry, Mike still views coming to work in the kitchens of the American Grille as a chance to experiment with flavoUr, coloUr and texture on a regular basis. Though trained in classical French cuisine, Mike’s food frequently yields influence from his roots in the Philippines and the nostalgia of his mother's cooking
Marriott Vancouver Airport – American Grille Team:
Sous Chef Michael Gonzales
Banquet Sous Chef Rolando Sanares
Wellington Sinconegue
Steven Tran
Lloyd Taganahan
WWW.MARRIOTT.COM