Step into Don Genaro’s, the in-house dining gem of Shepherd’s Ridge Mountain Resort in Santa Maria, Laguna, and you’ll quickly realize this isn’t your ordinary resort restaurant. Here, two culinary worlds—Italian and Filipino—come together in a seamless dance, made possible by the collaboration of Executive Chef Mayelle Edades and the father-and-son tandem of Chefs Gene and Gino Gonzales. The result? A menu that satisfies hunger and tells a story of teamwork, creativity, and respect for food and people.
Crafting Don Genaro’s menu was as thoughtful as the flavors on the plate. Chef Mayelle and the Gonzaleses spent nights exploring the local food scene, sampling humble eats, and finding inspiration in the community. Within the resort, fresh produce like kamote, lettuce, and herbs are harvested straight from the gardens—proof that sustainability is a daily practice. Even food scraps find a second life as compost, feeding the soil that nurtures tomorrow’s harvest.
Chef Mayelle, who trained at the Center for Asian Culinary Studies, admits that leading a kitchen with seasoned talents—some with cruise ship experience—was intimidating at first. But she quickly learned that trust and empathy are just as essential as knife skills. “You really have to know your people and trust them. The respect you give comes back to you—in the food, the kitchen, the whole atmosphere,” she shares. It’s this spirit of collaboration that makes Don Genaro’s more than a restaurant; it’s a family in motion.
Behind the scenes, Approche Hospitality Management partners with resort owners to shape dining concepts like this—spaces that feel soulful and personal, built on lived experience and a genuine, human approach. Don Genaro’s shows that when passion and expertise align, guests don’t just eat well; they feel cared for.
And the food? Comforting yet elevated. The guava cheesecake is a revelation, while the kamote dinner roll has earned loyal fans for its pillowy softness. Brick-oven pizzas are always a hit, with flavors ranging from creamy spinach to indulgent Malagos Campfire dessert pizza. On the Filipino side, bestsellers include chicken inasal, crispy tadyang ng baka, and pinakbet con cerveza. Early risers rave about the homemade tapa and tocino—crafted entirely from scratch. Pair it all with a cup of locally sourced coffee, roasted medium-dark, with notes of caramel, chocolate, and even jackfruit.
The chefs also understand their guests. “It’s still a resort,” Gino says with a smile. “We want to give options. Maybe the first night, you’ll crave Filipino food. The second night, something Western.” This balance—between homey and adventurous, local and global—defines Don Genaro’s.
At the heart of it all is a simple yet powerful promise: no matter where you come from, the food here will make you feel right at home—proof that local roots and global tastes can truly share the same table.
For more info, visit their website at https://www.shepherdsridgeph.com/ or Facebook & Instagram at https://www.facebook.com/shepherdsridgeph and https://www.instagram.com/shepherdsridgeph
