Anya Wine Dinner Series Presents an Exclusive Four Hands Dinner with Anya Resort’s Chef Chris Leaning and El Born’s Chef David Amoros
The event marks the first-ever collaboration in the Philippines between two Spanish Restaurants accredited by Spain’s Certificado De Calidad.
The 2025 Anya Wine Dinner Series is proud to present an extraordinary Four Hands Dinner, featuring Anya Resort’s Executive Chef Chris Leaning and El Born’s Chef David Amoros. This exclusive event will take place on April 24, 2025, at Samira by Chele Gonzalez in Anya Resort, Tagaytay, bringing together two acclaimed chefs for a night of culinary excellence. The dinner marks the first-ever collaboration between two Spanish restaurants accredited by the Spanish Government through the prestigious Certificado De Calidad.
A Celebration of Spanish Culinary Excellence
The collaboration brings together Chef David Amoros, renowned for his mastery of Catalan cuisine, and Anya Resort’s Executive Chef Chris Leaning, who will work together to offer a unique fusion of traditional Catalan dishes, elevated with their personal flair, while pairing each course with exceptional wines from the Edetaria winery.
Guests will enjoy a thoughtfully curated five-course pairing dinner that showcases the rich flavors of Catalonia’s Terra Alta wine region. The wines, curated by Alfonso and Bianca Javier of La Bodega and presented by Nani Ramon Capdevila, Global Winery Export Manager of Edetaria, will perfectly complement the Spanish-inspired menu, creating an unforgettable dining experience. This event promises an exciting blend of local and international ingredients, with a special focus on sustainability and heritage-driven cooking.
Supporting Local Farmers and Sustainable Practices
According to Mikel Arriet, General Manager of Anya Resort Tagaytay, events like the Four Hands Dinner are central to Anya Resort’s vision of being a leading culinary destination in the Philippines. “Creating unique experiences is in the DNA of Anya,” says Mikel. “Our collaboration with guest chefs, wine cellars, and producers allows us to offer our guests a deeper understanding of the culinary world, from grapes and terroirs to the wine bottle itself. This Four Hands Dinner is a prime example of the kind of immersive, top-tier dining experiences we aim to deliver.”
Anya Resort has long prioritized the use of local ingredients, supporting local farmers and suppliers. This collaboration with El Born and Edetaria, a small winery in the Terra Alta region, aligns with the resort’s mission to offer exceptional experiences that highlight both local and international flavors. The partnership also underscores Anya Resort’s commitment to supporting small, artisanal producers in the wine and culinary scenes.
The Perfect Pairing: Wine from Terra Alta, Spain
The wines for the evening will be sourced from Edetaria, a family-run winery in the Terra Alta region of Catalonia. Edetaria’s commitment to sustainability, organic viticulture, and the preservation of century-old vineyards ensures that each bottle reflects the elegance and authenticity of the Mediterranean terroir. The wines, such as Garnacha Blanca, Garnacha Negra, and Garnacha Peluda, will be perfectly paired with the evening’s menu, bringing the best of Catalan wine culture to the Philippines.
Nani Ramon Capdevila, Export Manager of Edetaria shares, “We have been in discussion with our local partner, Alvero Vinos (La Bodega), for sometime now, to find ways to best exhibit the wines we proudly produce. Not long ago, they reached out to us about working out an opportunity with Anya Resort. They have mentioned Anya beforehand and with the resort being well-renowned, we were thrilled at the prospect of collaborating.”
He adds enthusiastically, “This became more meaningful when we were told of the participation of Chef David Amoros because, as I am told, he hails from Tarragona which is right next door to the home of Edetària in Gandesa, Catalunya. We have seen from posts of Chef David’s wonderful take on traditional Catalan cuisine and these definitely pair well with our proudly made wines from the area. A perfect marriage of food & wine awaits!”
An Evening of Culinary Excellence and Shared Passion
David, known for his deep-rooted connection to his family’s fishing and farming heritage, will showcase dishes that reflect his passion for traditional Catalan recipes passed down through generations. From the iconic Bullabesa Soup, a seafood stew rooted in his wife’s family traditions, to innovative twists on classic Catalan dishes, Chef David’s creations will be complemented by Chef Chris’ locally inspired approach.
David reveals, “As a creative and restless person that I am, to make a collaboration with other chefs, with chef Chris on this occasion, it is always a pleasure. Sharing past experiences, synergies, etc., is quite important for me in order to be updated.”
David shares, “My favorite dish among the menu is by far the Bullabesa Soup (seafood soup). It’s a recipe that belongs to my wife Ivone’s family, fishermen from Torredembarra Town (Tarragona). Her grandmother Marina, was a great cook, and she taught me this recipe. They used fresh catch of the day that was unable to be sold on the market, and they recycled the ingredients to do it. It is quite similar to a French Bullabesa Soup.”
He says,“The dishes that EL BORN is doing for this dinner are 100% traditional, with my personal touch, that I used to cook in my restaurants at Tarragona, with family recipes that have been shared
generation after generation. They match the impeccable wines from EDETARIA CELLAR (winery), that, by the way, I used to serve in all my restaurants in the past.”
David adds, “We try to use the best available local products, if they can be organic or sustainable, the better. I have been involved with SLOW FLOOD KMO project in Catalunya, although I must bring my personal ingredients from Spain, to find that unique taste in all my dishes. I have always mentioned that 70% go to the ingredients, and the remaining 30% is cooking with your heart.”
Chris shares, “Chef David and myself are in constant communication regarding the ideas and flavors being used in our collaboration. I get my inspiration from Chef David being the guest chef the way he talks about the passion of his food and area from whence he came, often after talking with Mikel about Basque/Spanish food, and now Chef David. I see many similarities to how our families, parents, and grandparents would cook, like Chef David and his wife Ivone’s family were fishermen and farmers–so were mine in the north of England. This for me has evoked memories of my grandparents and home, which I can relate to with Chef David.”
He elaborates, “The menu is really exciting, based on Spanish cuisine, but as I have said, with very many similarities to my hometown. The Boquerónes I have made in-house using local fish, the Cured Smoked Duck also made in-house and smoked in my smoker at home, and the Lamb that I have made is very much Spanish themed. Lamb was a treat only eaten at Easter in our household.”
La Bodega, the wine distributor for Edetaria in the Philippines, has been a key partner in bringing these exceptional wines to local dining tables. Alfonso Javier of La Bodega says, “We will be presenting wines from Edetaria, a family-led generational winery hailing from Terra Alta region of Catalunya, Spain. What’s so special about this winery? They managed to really get into the heart of the Garnatxa grape and produce some of the most elegant and delicious wines I’ve ever tried. When working with wine pairings, of course, we are not food experts, so we love to work with chefs who can help us bring the best out of the wines through their cuisine–and this is our reason for working primarily with chefs with Mediterranean influences. In the end, we trust their expertise and we know that Spanish wine and food go hand-in-hand, so it always turns out to be a great pairing!”
Join Us for this One-Night Only Collaboration
Don’t miss this exclusive opportunity to enjoy a memorable evening of Spanish flavors, world-class wines, and the culinary expertise of two renowned chefs on April 24th. Tickets are limited, so reservations are highly recommended. For inquiries and bookings, please contact Samira by Chele Gonzalez at 0998 955 3630 or Anya Elite at 0998 847 5026. Special Suite rates are available for guests of the Four Hands Wine Dinner. Call Anya reservations to inquire at 0917 704 6159.
About the 2025 Anya Wine Dinner Series
The Anya Wine Dinner Series is a year-long celebration of global wines and culinary excellence, offering dynamic dining experiences with unique themes such as regional wine showcases, grape varieties, wine tastings, and exclusive four-hands dinners. This collaboration is part of Anya Resort’s commitment to bringing world-class culinary events to the Philippines, creating unforgettable moments for guests.
The series kicked off with “Ribera del Duero” on February 28th at Samira by Chele Gonzalez, featuring Arriet’s personal selections from the region. The journey continues with “French Discovery” in June, “American Cult Wines” in September, and “Sparkling Discovery” in November.
Tickets are limited. Call Samira by Chele Gonzalez at 0998 955 3630 or Anya Elite at 0998 847 5026 to reserve your seats.
About Chef David Amoros
Chef David Amoros discovered his passion for cooking later in life, although food had always been a quiet obsession. After years of refining his skills in various kitchens, he opened his own restaurant in Barcelona with the unwavering support of his wife, Ivone. A self-taught chef, Amoros believes that “great cooking comes from the heart and soul” and focuses on using high-quality, seasonal ingredients. His commitment to sustainability led him to join the Slow Food Km. 0 Catalonia movement.
His Barcelona restaurant became a landmark, introducing a shared tapas experience. Over time, he opened more restaurants, all embracing his values of ingredient respect and Mediterranean flavors. After a decade of success in Spain, Amoros and Ivone moved to Manila, where they ran Lola Tapas and Lola Bistro for 12 years, creating cozy spaces that embodied Catalan dining.
Now, at El Born, Amoros brings Catalonia to Manila with a menu reflecting his culinary journey, blending Catalan, Italian, and French influences. A standout item, the cheesecake, became a cult favorite, leading to the opening of La Pastisseria. Chef David continues perfecting the cheesecake while introducing seasonal variations. Amoros envisions both El Born and La Pastisseria as places where people can experience the depth of European culinary traditions.
About Edetaria
Joan Àngel Lliberia, the heart and soul of Edetària, founded the winery after studying Agricultural Engineering and Wine Management. He began his career in France before returning to Catalunya, where his passion for wine and childhood spent among vineyards led him to establish Edetària. The winery honors his grandfather, an oenologist, and his parents, viticulturists, with a focus on creating authentic terroir wines from their family vineyards.
Edetària produces wines from indigenous grapes, capturing the purest expression of the soil through organic practices and restoring the value of old vines. Located in Gandesa, in the Terra Alta region of Catalunya, the winery benefits from the area’s rich agricultural heritage, with viticulture being the region’s
primary industry. Terra Alta is also the second-largest vineyard region in Catalunya, home to one-third of the world’s Garnatxa blanca.
Committed to sustainability and respecting nature, Edetària aims to showcase Terra Alta’s authentic terroir. The winery blends strict winemaking with creativity, producing wines that reflect both the land and the people behind them. Visit https://edetaria.com/en to learn more.
About La Bodega
La Bodega’s journey began on May 18th, 2020, during the COVID-19 pandemic. While the family was quarantined at home, they saw an opportunity to serve their local community by delivering quality beers, wines, and spirits directly to customers’ homes in a safe and efficient manner.
A few years later, driven by a passion for discovering fine beverages and eager to expand their portfolio, they launched Alvero Vinos y Cervezas, venturing into the importation of quality wines from boutique wineries in Spain, Italy, and France, as well as their Flagship Beer Moritz Barcelona and Craft Gin Sykkel London Dry Gin.
From a small start in Muntinlupa, they now serve clients across the Philippines, spanning Boracay, Dumaguete, Bacolod and many more regions, offering a wide range of local and international drinks tailored to the tastes of their diverse customers. What began as a family venture has grown into a thriving business, delivering unique beverage experiences across the region.
About Anya Resort Tagaytay and AHG Hotels and Resorts
Anya Resort Tagaytay is managed by AHG Hotels and Resorts, one of the most respected and trusted hospitality management groups in the country. With more than 20 years of experience in managing premier hospitality properties across the Philippines, AHG Hotels and Resorts has become a recognized name in the industry. The company’s guiding philosophy is centered around five key pillars: expertise in property branding, hotel and resort management, wellness and spa management, revenue management and distribution, and consultancy services. Each of AHG’s properties embodies the essence of Filipino hospitality, continuously adapting to the local landscape while guided by global standards, to offer distinctly exceptional guest experiences that foster enduring satisfaction. To know more, visit AHG.com.ph.
The flagship property of AHG is Anya Resort Tagaytay, a member of the Small Luxury Hotels of the World and recognized by the World Luxury Awards as a Luxury Hideaway Resort. In addition, Anya’s Niyama Wellness Center was honored as a Luxury Sustainable Spa, while Samira by Chele Gonzalez was awarded as a Luxury Resort Restaurant. Visit anyaresorts.com to learn more.