Sous chef Varghese joins the PIC team

If you have already tried the lamb drumsticks at the Pacific Islands Club’s Magellan Restaurant, then you have an idea of the culinary genius of Pinky Varghese, PIC’s new executive sous chef.

“It’s really good. The meat is so tender and you can really taste the lamb meat without adding any sauce,” said a guest, Violeta, after a filling lunch at the Magellan Restaurant Thursday.

Varghese joined PIC on May 2, bringing with him over a decade of professional culinary experience gained from numerous stints in Asia, the Middle East, Europe and the United States.

PIC executive chef Robert Stern describes Varghese as an asset to the hotel’s culinary team, which is currently focused on changing the menus and concepts at the Magellan and Seaside Grill restaurants.

“With the addition of chef Pinky, this will actually become a reality,” Stern said. “He brings a new outlook, fresh blood, a new perspective, and an outstanding culinary background.”

“Chef Pinky fits in the PIC philosophy of moving forward and being in the cutting edge,” he added.

Spicing up the PIC menu

Varghese vowed to add a long list of new items to the PIC menu, citing his expertise in international cuisine. Varghese’s addition to the PIC family has resulted in wider variety of food at Magellan’s popular buffet.

“My concept about the food is that it should be home-style cooked, very healthy, nutritious and should be balanced,” Varghese said.

Varghese has been trained to create food that is fit for kings. He had once served as chef for a royal family in the Middle East and traveled to different countries with the family, including France, Switzerland and Morocco.

A native of Kerala, India, Varghese began his career after obtaining a diploma in Hotel Management, catering Technology and Applied Nutrition in Bombay in 1995.

Initially, he joined the Oberoi hotel chain in India, which has some 18 food and beverage outlets that include Indian and Chinese restaurants. He worked his way up to become demi chef de partie before becoming a chef for a Middle East royal family.

In 1999, Varghese joined the Royal Mirage Hotel in Dubai, sometimes dubbed as “the fortress in the Arabian dessert.” Varghese became banquet chef for the hotel, supervising preparations for special functions.

About a year later, Varghese moved to another part of the globe by working for the M/V Seabourn Spirit, a luxury cruise liner based in South Hampton, New York. He had also worked for a company catering food to airline flights in India.

Before moving to PIC, Varghese became chef de cuisine at the Kempinski Hotel and Resort, where he rose to become senior sous chef, supervising the hotel’s entire culinary operations. At times, he acted as the hotel’s executive chef.

“Saipan is so beautiful. It’s similar to my place—Kerala, ‘God’s own country,’” Varghese said, adding that he wants Saipan to be his new home.