Pastorelli serves Batangueño cuisine with a twist

Chef Stephen George Bustamante doesn’t mind spending many hours in the kitchen, even if it means staying late.

“Just as long as the food comes out excellent, when they say it’s worth the wait, it is worth the wait,” he told DAILY TRIBUNE. 

He was around the age of 13 or 14 when he had an inkling about what it was like to cook. His aunt gave him a recipe for a simple Caesar Salad, which he followed to a tee. And everyone ate it. 

“They asked who made it because it was so good. That was when I started to learn cooking with family,” he recalled. 

However, Bustamante dabbled in various roles before becoming a chef. Living in California, he used to work as a hotel frontliner, a marketing professional for a healthcare company, and later, in a dotcom firm. When he got laid off in 2000, the then 27-year-old aspiring chef began to follow his heart.

He enrolled at the California Culinary Academy in San Francisco and earned an Associate of Occupational Studies Degree in the Culinary Arts. At the time, he was still working as a product manager for a digital company.

Soon after his graduation in 2002, he started working professionally as a chef, starting with his role as a sous chef in Bistro Luneta in San Mateo, California, from 2006 to 2007. He later became a catering manager for Lucas Films Productions from 2008 to 2012, and then as senior quality assurance manager for The Melt from 2012 to 2014.

“Everyone asks what his [George Lucas] favorite is, it’s Mexican cuisine. Chicken Burrito is his favorite, so I had to learn how to cook Mexican food, from fresh tortillas, braising beef, to salsa,” he said. 

Lucas is the founder of Lucasfilm Productions, the American TV and film production company that houses the Star Wars and Indiana Jones franchises. Bustamante remembers catering for Lucas’ board members and hundreds of people more. 

“I was there for four years. I’ve seen everything, the big warehouse where they keep everything. I was given a picnic basket that was Star Wars themed when I left,” he said. 

He calls his stint there “a very good experience,” though he wishes it were rather a lightsaber that he took home. 

But nothing beats coming home. Bustamante returned to the Philippines and assumed several leadership roles in famous restaurants in the country. In 2017, he was the executive sous chef at Sentro 1771 Group of Restaurants. In 2021, he was the corporate executive chef of One World Deli, where he was also able to use his expertise in marketing.

Now, he enjoys curating dishes for Pastorelli as its corporate executive chef and vice president for the Food and Beverage Group of PonteFino Hotel. Pastorelli is another addition to the Batangas culinary experience as it offers a unique blend of international flair and beloved local flavors, particularly a twist to some of Batangas’ well-loved dishes.

The restaurant boasts finely curated menu options featuring local and international cuisines complemented by refreshing drinks and delectable desserts. It takes pride in offering famous Batangueño dishes such as the Taal Spare Ribs, Bistek a la Pobre, Sinaing na Tulingan sa Kamias, Batangas Lomi and the Batangas Beef Bulalo.

A fine dining experience also awaits its guests with premium offerings such as the Ribeye Steak Au Poivre, Lamb Rack with Mint Jelly and Tuscan Salmon among others.

But if patrons are looking for that Filipino taste, Pastorelli also offers famous Pinoy dishes like the Crispy Pata Ajillo, Lamb Kaldereta, Tiger Prawns Sinigang, and its Housemade Chicharon.

“My philosophy is, I try to bring out the most excellent food that I can so people will enjoy it. That simple,” Bustamante said.

Pastorelli is open for breakfast from 6 a.m. to 10 a.m., lunch from 11:30 a.m. to 2:30 p.m., and dinner from 6 p.m. to 10 p.m. The restaurant is also available for private functions.