The exclusive club served an indulgent dinner by the Michelin-starred chef and offered a peek into their latest development just outside Baguio City.
Alphaland’s Balesin Key recently concluded its Tastemakers series with an opulent dinner by Michelin-starred chef Chele Gonzalez at their latest property, Balesin Pines, in Itogon, Benguet. Balesin Key is an exclusive membership offering access to three destinations—Balesin Island in Quezon Province, Balesin City (formerly The City Club) in Makati, and the above-mentioned 18-room sanctuary within Alphaland Baguio Mountain Lodges.
Conceived as a specially curated program running from November 2025 to March 2026, the series reinforces Balesin’s reputation for exclusivity, prestige, and destination dining at the very top tier. “Balesin Tastemakers began with a clear purpose: to bring the country’s most dynamic chefs into settings that elevate their craft and reward our members’ time,” shares Mr. Alain Borgers, Executive Vice President for Hospitality of Alphaland.
He adds, “Balesin Tastemakers is a deliberate step for us. Both Balesin Island and Balesin Pines can stand on their own, and the unique experience from each location is best expressed through the menus our guest chefs create in the venue.” Premium wine pairings were curated by Premium Wine Exchange, and official event partner Jeep Philippines were on-site at Balesin Pines to showcase their Wrangler and Grand Cherokee, whose 4 x 4 systems are perfect for Benguet’s mountainous terrain.
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Following chefs Josh Boutwood and Jorge Mendez’s dinners at Toscana, Balesin Island, Gonzalez treated the guests at La Reserve to premium ingredients executed at the highest level. The hotel’s continental restaurant was the fitting venue to showcase Gonzalez’s culinary prowess alongside his team led by executive sous chef Carlos Villaflor. Just 17 minutes away from Baguio City, Balesin Pines possesses the old-world charm of the north’s summer capital, complete with pine-scented mountain air accompanied by breathtaking views from spacious, well-appointed suites, most with their own Japanese soaking tub and balconies.
Just opened last May 2025, it is the latest addition to the 82-hectare Alphaland Baguio Mountain Lodges estate, which was envisioned by the late Alphaland founder and chairman Roberto V. Ongpin. As we were being shown around their well-maintained clubhouse, fully furnished log cabins, and various amenities like a sports center, chapel, and helipads, we learned how the estate was once a vacation home of the family and an orange orchard.
When the trees stopped bearing fruit, the late founder decided it was time to start developing it into his vision of a luxury mountainside property. After the Swiss-style log cabin had been designed, built, and sold, Balesin Pines was built to cater to members who wish to use their stay allocations at the Benguet development.
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Aside from La Reserve, Balesin Pines also has an Asian concept called Yum Cha, offering a mix of familiar dishes such as Cantonese dimsum, Japanese karaage, and Filipino classics like sinigang and lechon kawali. A fully fitted gym is now operational, which comes with its own scenic view, and the spa and indoor pool are almost ready for use. The property is designed to have all the amenities you need while on a luxury getaway without having to leave the property.
This includes interesting events and activities like Tastemakers to spice up the visits of their members and residents. Gonzalez drew from his expertise in fusing European refinement with local flavors and cooking techniques for this one-night-only dinner.
He prepped our palates with a tuna gazpacho kinilaw, which featured sweet Benguet strawberries, hazelnut, and sweet potato. A poached Brittany lobster benefited from the richness of a classic beurre blanc and a bright zing from calamansi. The crab and uni risotto, topped with a pan-seared dorado, was confidently paired by the PWX team with a refreshing Prosecco.
For the much-anticipated meat course, nothing satisfies quite like grilled Japanese A5 Wagyu cooked perfectly by Gonzalez and the kitchen team, complemented by burnt eggplant, mushrooms, and a generous shower of freshly grated black truffle. A light cream of coconut and pomelo is just the right ending for a rich and luxurious meal.
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As Borger explained: “Balesin Tastemakers reflects what our members value most: rare access, thoughtful craftsmanship, and experiences that feel intimate from arrival to nightcap. Each dinner is designed as a complete journey guided by chefs at the top of their field.”
Gonzalez’s evening of decadence was truly the ideal way to cap off a memorable series of events, hopefully setting a precedent for many more exciting events to come.
