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Chef de Cuisine Omar Ugoletti

“I only use fresh premium ingredients to create a range of satisfying flavours.”

Chef de Cuisine Omar Ugoletti


Personal passion for aesthetics and flavour

Chef de Cuisine Omar Ugoletti

My father had a pizzeria in my native town, where I worked every weekend to help out. The first thing I learned was how to make pizza. Later on, I became more interested in cooking pasta, so I asked one of my father’s chefs to teach me. That experience stirred my desire to further my knowledge in cooking, so I enrolled in a culinary school called “Panzini Senigalia” while still working at my father’s pizzeria on weekends. 

After school, I went on a holiday in London. There, I met an Italian chef, Franco Taruscio, who hired me to work with him at Bertarelli’s, a well-respected restaurant in central London. I worked in a kitchen brigade of 20 chefs, which demanded that every dish that came out be perfect. I was inspired and wanted to be as good as them. That’s when I decided that cooking was something I wanted to do forever.  

My philosophy on cooking is attuned to traditional cuisine, which involves consistent use of premium quality ingredients and seasonal vegetables. I also use a lot of flowers to decorate my plates. Orchids and borage are among my favourites. I look forward to using more local ingredients in my cooking. 


(63 36) 288 4988 ext. 6479


Hillside along the Tree House Villas

Operating Hours

6pm - 11pm

Dress Code

Resort Chic

Smoking Policy

Smoking is not permitted inside the restaurant.