TDHC’S Apostol revels in the tranquility of island living

  TINIAN-Executive sous chef Ramoncito Apostol of Tinian Dynasty Hotel and Casino vividly remembers the day he first steeped foot on the island south of the Northern Marianas capital.

“It was in May 1998, the presidential election in which Erap won,” recounted Apostol, referring to then Philippine president-elect Joseph Estrada who won a six-year term in a landslide victory. “I thought this was U.S. but when I came here, I thought I was just in a Philippine province.”

But Tinian definitely grew on Apostol, 48, as he now thinks about taking off his apron for good on this beautiful, historic island.

Apostol, who grew up in Caloocan City, officially became the executive sous chef in February last year, in charge of all seven outlets as well as about 87 employees of different ethnic groups on the island’s biggest hotel.

Taking on the position, however, wasn’t easy for Apostol as he had to work his way up the culinary ladder at Tinian Dynasty Hotel and Casino. He arrived on island to work as a kitchen helper but he impressed the management so much that they gave him all the job promotions he deserved, the last of which was in 2011.

Apostol revealed that his penchant for cooking began at an early age. “I was inspired by my lola [grandmother], who taught me to cook when I was young,” he told Saipan Tribune. “Of all the dishes she can cook, her chicken pork adobo was definitely the best.”

His specialty dishes now include the Italian dish ossobuco and his own version of sweet and sour pork and lemon chicken.

His culinary skills, Apostol said, motivated him to take up a course in hotel and restaurant management at the University of the East in the Philippines. On his third year in college, though, Apostol opted to receive hands-on training at the Hotel Nikko Manila Gardens. Three years later, Apostol packed up his bags to go to Tinian, his first overseas work and hopefully his last as well.

According to Apostol, it was the simplicity and easiness of island living that drew Tinian close to him. “Of course, there’s the stress you get at work at times but otherwise, everything is okay.”

He describes himself as very “hands on” with his job, caring for all the needs in the kitchen 24/7. “The trust, confidence, and respect of my Chinese boss didn’t come easy, which is why I do everything to keep all of that.”

Apostol said a great executive sous chef should be constantly creative and always driven “because you would need a lot of ideas and inputs to continuously enhance your craft.”

At Tinian Dynasty Hotel and Casino, Apostol said their work begins at 4:30am when the kitchens start buzzing with activity in preparation for breakfast served at the Broadway Restaurant from 6:30am to 10am. Immediately after, they prepare for lunch, which starts at 11:30am to 2pm.

Apostol sees to it that the evening restaurants Sagano Japanese Restaurant and the Dynasty Court are all set for its diners, too, in addition to the 24-hour casino restaurant.

Besides the upper management, Apostol also credited his culinary team-fellow Filipinos, Chinese, Thai, Chamorros, Nepalese, and others-for giving him the support he needs throughout the years to better serve their clients.

“Most of us have been together for a long time that we already know how to deal with one another and work together for our patrons,” he said, adding that their weekly staff meetings also help them address work problems head on.

Tinian Dynasty Hotel and Casino, Apostol said, caters mostly to Chinese and Korean guests, which is why their busiest season is usually the Lunar New Year.

“Just last Chinese New Year, we accommodated over 400 guests. With the charter flights, we have up to 200 diners at our restaurants. That is why planning ahead is really crucial,” said Apostol.

When he’s not wearing his chef’s hat, Apostol is a loving father to three children, who are all with his wife Lucille in Novaliches. His eldest child, Golda, recently married and is now based in Dubai with her British husband and their own child.

Apostol’s son, Joshua, is making waves aboard an Asian cruise ship where he works at the casino. Apostol said it’s his youngest child, Mikaela, who has expressed an interest in following his footsteps. He is thinking about possibly enrolling her in a formal culinary school.

“Our purpose of working abroad is always our families. Hopefully, when my youngest daughter graduates from college, I can take it easy by then,” added Apostol.