Lady behind delicious tastes

By BOSORINA ROBBY
SAMANTHA Regione is the senior sous chef with the Grand Papua Hotel.
This means that Regione is second to the executive chef, who are both charged with the responsibility of ensuring a smooth running of a kitchen.
A sous chef is a person traditionally referred to as a highly skilled professional who is proficient in all aspects of food preparations.
At the opening of the Grand Papua Hotel on Tuesday, Regione was stationed at the pool area to serve mini bite-sized steak kebabs to the guests, who loved the sauces used to marinate the steak.
“Being a chef is fun because everyday I get to experiment with food, new things are happening and it is all one big adventure.
“I don’t have a signature dish because they are all my favourites but I’d say desserts are my forte as I spent five years as a pastry chef,” she said.
Regione has been a chef for 11 years, working with different hotels and adding to her knowledge of food preparation.
From a mixed parentage of Milne Bay and Hula, Central, Regione has worked with the Travelodge, which then became Park Royal and now Crowne Plaza, also with the Holiday Inn and as a member of the NCS Catering agency contracted to the PNG Defence Force.
Regione said that two years ago she was employed as a chef with the Raratonga Beach Resort in the Cook Islands which really expanded her knowledge and love for food.