Pitahayas' Volker Romeike
One of the Finest Chefs Worldwide
By Rick Stedman
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There's a certain charm and mystique about Pitahayas Restaurant; you sense it when first entering the open-air palapa. Most of that appeal can be directly attributed to Executive Chef Volker Romeike, who has molded Pitahayas into a world-class restaurant that has not gone unnoticed.
Romeike began working at the restaurant 10 years ago. For seven consecutive years now, Pitahayas has been designated one of the world's best restaurants by the prestigious American Academy of Hospitality Sciences.
In 2004, the Academy also selected Romeike as one of the "Finest Chefs World Wide." That fact is evident when you dine at Pitahayas, located on The Corridor at the Sheraton Hacienda del Mar Resort. Specializing in Pacific Rim cuisine with an Asian fusion, the emphasis at Pitahayas is the total experience. Not only is the food top notch, the presentation — augmented by the lapping ocean nearby and candlelit tables — produce an unforgettable ambience. Live music adds to the enjoyment.
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Miss Universe Jennifer Hawkins is flanked by Pitahayas' restaurant manager José Rojas and Executive Chef Volker Romeike. The photo was taken in Mexico City earlier this year when Pitahayas received the prestigious American Academy of Hospitality Sciences Star Diamond Award. |
"I like the Asian flavors," says Romeike, who's originally from Düsseldorf, Germany. "You can express yourself very well with them, and the fusion cuisine gives you more freedom to create instead of sticking with authentic cuisine."
Examples of his Asian fusion cuisine are evident in several popular menu items, including the Blackened Mahi Mahi, Coconut Flan in Papaya Soup, Spicy Shrimp Napoleon and Chili Flaked Duck Breast.
Romeike, who speaks German, Spanish and English, learned his trade in Germany. Soon thereafter, wanderlust kicked in and he began traveling. His professional pursuit led him to stints in Los Angeles, San Diego, Long Beach, Hawaii, Mexico and Puerto Rico, all with Hyatt Hotels. "I started out as a cook and worked my way up to executive chef," he explains. Judging from the accolades he's received, Chef Romeike is on top of his game.
Coconut Flan in Papaya Soup
Executive Chef Volker Romeike,
Pitahayas Restaurant
Caramel
1 1/8 cup sugar
1 oz. water
Place the water and the sugar in a heavy saucepan. Mix well and cook over low heat until it forms a caramel of golden color. Cover bottom of cake pan or small cups with it and let it sit for about five minutes before adding the flan mix.
Coconut Flan
2 1/8 cups of sweet coconut cream
14.6 oz. can of coconut milk
4 cups of milk
2/5 cup sugar
12 eggs
Mix all ingredients well and put in a cake pan or in individual small cups. Preheat oven to 375°F. Set in water bath and cook for 30-40 minutes.
Papaya Soup
1 medium papaya
3 oz. orange juice
2 oz. sugar
1/2 oz. chopped mint
Peel and remove seeds with a melon baller (small). Make about 20-30 small pearls. Cut the rest of the papaya into small pieces. In a blender, mix the cut papaya, sugar and orange juice to a smooth pulp (leave 1/4 papaya pearls for later). If you want to thin it out, use more orange juice. Season with sugar and freshly chopped mint.
Garnish
1 oz. shredded coconut, toasted
Mint sprigs
Presentation
Cut flan to desired form with a mold or place it in a soup plate upside down (with the sugar side facing up). Ladle about 1/4 of the papaya soup around flan and place 1/4 of papaya pearls around it. Garnish with toasted coconut and mint sprigs.
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