Located in the bustling heart of Makati’s central business district, Discovery Primea offers guests more than just a place to stay. The hotel’s commitment to culinary excellence has become a defining feature, driven by the vision of its general manager, David Pardo de Ayala. During a recent visit, his influence was evident in every dining experience.

The stay at Primea began with a seamless check-in, providing a glimpse into the refined service Discovery Primea is known for. Later in the afternoon, David shared insights into how his culinary background has shaped the hotel’s approach to gastronomy. “You can take the chef out of the kitchen, but not the kitchen out of the chef,” he said. “The quality of the food and beverage experience is key to creating memorable moments for our guests.”

A Colombian-born chef, David has transformed his culinary passion into a successful career as general manager of Discovery Primea. Starting his journey in the early 1990s, he became the youngest winner of Colombia’s Nestlé “Toca de Oro” competition. After refining his skills at top New York restaurants like Bouley and Le Bernardin, he moved to the Philippines in 1997, opening Soleil Restaurant and founding Caspian Concepts. His tenure as corporate chef for Discovery Hotel Group from 2005 to 2012 helped elevate the brand’s culinary operations before he became general manager of Discovery Primea in 2013. Notably, David has been recognized as the "Best General Manager in the Philippines" at the prestigious Haute Grandeur Global Awards 2024.

David’s journey to the Philippines was inspired by personal and professional aspirations. “My journey to this country eventually became a culinary adventure, but its main original motivation was to follow my heart and an amazing Filipina that I had met while in New York,” he shared. “We have now been married 22 years, my daughter was born here, and the Philippines is very much in my heart. Pinoy na ako (I’m now a Pinoy).”

His professional career has coincided with the transformation of the Philippine culinary scene. “What inspires me professionally is that I have witnessed first-hand the amazing transformation of the Philippine hospitality industry over the last 25 years,” David said. “The quality and degree of ambition of independent restaurants in the country continues to aim higher year after year, and we now enjoy a solid culinary reputation around the world.”

Although his training followed a classic French repertoire, his Colombian heritage continues to influence his palate and collaborations. “My palate is attuned and calibrated to the Latino flavor profile,” he said. This influence is evident in Discovery Primea’s collaborations with Colombian chefs for events at Flame, the hotel’s signature restaurant.

Culinary experiences at Primea
Dinner at Flame exemplified modern Asian cuisine and culinary artistry. Manila Bulletin sampled a dinner tasting menu offered by the restaurant. The evening began with an array of creative appetizers: crab gribiche paired with compressed watermelon; wagyu nugget with camembert, bull-dog sauce, Japanese mayo, and bonito; and spice-seared tuna with pico de gallo, chipotle mayo, and banana chip. The hamachi crudo, featuring avocado, pickled onions, and soy-wasabi vinaigrette, delivered a refreshing balance of flavors.

The meal continued with seared scallops served alongside black pepper cauliflower chawanmushi, green peas, and jamon serrano, followed by grilled jumbo prawn complemented by sambal mati, crispy shallots, soft egg, and a bagoong arancini. For the mains, the pan-seared Chilean seabass was accompanied by sundried tomato pesto, fennel, crispy chickpeas, and chorizo cappuccino. The US beef tenderloin, served with foie gras, napa cabbage, potato fondant, crepe purée, black garlic, mushrooms, and beef jus, was a standout dish that epitomized indulgence. The meal concluded with chocolate, a decadent dessert featuring gianduja cake, berries and compote, hazelnut praline, and salted caramel. At P3,800++, the menu offered a feast that was both luxurious and memorable.

The following morning, brunch at Tapenade highlighted Mediterranean specialties and brunch classics with a unique twist. The new Sunday brunch menu features dishes such as shakshouka, eggs royale, and fried chicken and waffles. Bottomless champagne cocktails and live guitar music enhanced the relaxed yet sophisticated atmosphere. David emphasized the departure from traditional buffet brunches, favoring an a-la-carte approach. “Brunch is probably my favorite meal of the week,” he said. “Perhaps because it is the ultimate ‘New York’ weekend treat, or maybe because I love eggs benedict. We feature a few classics, some of them with a slight ‘Primea’ twist, so people can enjoy the flavors they know and love on Sunday mornings.”

Ayala’s culinary philosophy has shaped the hotel’s food and beverage approach, ensuring a blend of global standards and local authenticity. “You can feel the sincerity of Filipino hospitality in the warm smiles, genuine welcomes, and the way our team truly cares for every guest,” he said. “It’s not something you can fake. It’s innate, and it’s something that really sets Filipinos apart.”

The Gilarmi Lounge’s Gin Library added another layer to Discovery Primea’s culinary appeal. Featuring an extensive selection of premium gins paired with expertly crafted bites, the lounge provided a sophisticated setting for an evening of relaxation. The curated gin collection and attentive staff solidify its status as a standout feature of the hotel.

David’s role as general manager is enriched by his culinary background, which he sees as an asset in maintaining high standards. “Perhaps the most important edge a chef can maintain, regardless of where your career brings you, is the kitchen’s sense of urgency,” he said. “Things must be done now, now, now. Make them nice, not twice.”

As Discovery Primea approaches its 10th anniversary in February 2025, the hotel continues to set benchmarks for luxury and gastronomy. David expressed optimism about the Philippine culinary landscape, crediting the rise of independent, chef-driven restaurants. “This trend has placed the country on a path towards regional and eventually global culinary relevance,” he observed. “Together with a dining public eager to try new and exciting proposals, this trend has placed the country on a path towards regional and eventually global culinary relevance.”

From the modern Asian cuisine at Flame to the Mediterranean flavors at Tapenade and the curated drinks at the Gin Library, Discovery Primea remains a culinary destination. For food enthusiasts and travelers alike, the hotel offers more than a meal; it delivers an experience that reflects the vibrant evolution of Makati’s dining scene.