Chef Sau del Rosario recommends Titania’s Made for Men

Titania’s Made for Men line puts nail care and grooming in the domain of men who take themselves seriously.
Most men would admit that their idea of nail-care is limited to the requisite weekly trimming. But for men whose lifestyles require them to work with their hands day in and day out, keeping their nails neat and tidy is a reflection of personal hygiene and professionalism.
Titania, the German brand of high-quality nail, hand and feet care products, addresses this need through its Made for Men line – a suite of nail-care and grooming tools made especially for men. The products in the lineup feature masculine design and unique details, such as an ergonomic shape and Soft Touch coating for anti-slip and precise cutting. Among them are the Softtouch Sapphire Nail, Softtouch Cuticle Nipper, Softtouch Nail Clipper, and a Manicure Set with 4 instruments (tweezer, nail cutter, cuticle nipper and nail file).
Titania also recognizes an individual who represents this “handy” lifestyle in the person of celebrity Chef Sau del Rosario, who is now the Made for Men line’s brand ambassador. Chef Sau knows too well how important grooming is to his fruitful career. The French-trained chef has worked in restaurants and kitchens of noted hotels all over the world.  Locally, he has had a hand at the success of such restaurants as M Café, Chelsea, Madison Grill, Le Bistro Vert, Toro and his very own Villa Cafe.
“I work with my hands a lot as a chef and I can very well say they’re the most important tools of my trade. I have to make it a point that my nails are neat, tidy, and cared for as well, not only to be able to cook hygienically, but also to present myself well professionally,” says Chef Sau. “Titania’s Made for Men line ensures that my nails are always in excellent condition,” he adds.
1.  Softtouch Sapphire Nail File
     SRP P143.75
·        Elastic chrome-plated Solingen spring steel nail file
·        Ergonomically formed anti-slip Softtouch handle
·        Coated with fine micro sapphire dust in two grain sizes – fine and coarse
·        Prevents nails from ripping and fraying
2.  Softtouch Nail Nipper
     SRP P529.75
·        Secure and safe grip c/o the Softtouch coating
·        Guarantees even and gentle nail cutting due to high-precision ground cutting edges
·        Especially made for mens’ strong and hard nails

3.  Softtouch Nail Clipper
     SRP P199.75
·        Secure and safe grip c/o the Softtouch coating
  • Guarantees even and gentle nail cutting due to high-precision ground cutting edges
  • Especially made for mens’ strong and hard nails
4.  Manicure Set with 4 Instruments
     SRP P959.75
·        Contains one small nail clipper with a small nail file;
·        One cuticle scissors and one tweezer
·        Smart folding etui in black leather optic
·        Quality controlled and packed in Germany
The reputation of Chef Sau del Rosario as the country’s most prolific young chef is not without reason. Consider the prestigious hotels and food outlets he had been to and the countries that availed of his culinary expertise: Raffles Hotel in Singapore, Equinox in Swisshotel, Restaurant L’universe in Nice, France, Le Devellec in Paris, Luna in Shanghai… the list continues and the demand of his gastronomic wizardry never ceases to amaze to this day.
You might say that Chef Sau was born in right smack in the scenario that effected the preoccupation that made him famous, and a most respected kitchen denizen.  And just like the perfect combination of ingredients for his concoctions, Chef Sau is indeed a true artist with an unerring sense for the creation of exquisite compositions.
Born in Pampanga, one of the country’s culinary centers that boast of prominent people engaged in the food business, Chef Sau belongs to a family of Chefs spanning four generations. His father, was a great influence that he and his nephews took up studies in the same school he went to, the Culinary Institute of America, before taking up and graduating with a Hotel and Restaurant Management degree at the University of the Philippines.
A job as junior commis of the Westin Philippine Plaza was the baptism of fire that led him to be with the pioneer team that opened the EDSA Shangrila Hotel, the first Shangrila property in the Philippines and, two years later, as Chef de Partie of the New World Hotel as member of the opening team of Bocarinos.
His growing career, marked by dynamic achievements, caught the eye of people in the business that during the renovation of the Manila Peninsula, he was pulled in to mull over the menu and operations planning of the hotel’s in-house restaurants such as the Old Manila, the Conservatory and the famous lobby – responsibilities that rewarded him with a Senior Chef status at a tender age of 29, becoming Chef Gundlach protégé and, eventually, promoted to sous chef, one of only three in the entire hotel.
Responding to his young wishes to be in a place where he could broaden his horizons in French cuisine, he left for Nice and, later on, Paris.  Still in France, he went on extensive trips, studying, learning and discovering new things related to French cuisine that, in retrospect, he exclaims: “It gave me a deeper understanding of the culture, food and lifestyle of the French.”
Despite the lavish accolades accorded him, he hankered for home and when he decided to come back, Venezia had its pre-opening stages that eventually embraced him in. Owned by Ayalas, Chef Sau had the opportunity to create menus that were patronized by the elite clientele, nightly packing up the place.
From there, he flew to Singapore for the legendary Raffles Hotel where he was assigned the development, execution and maintenance of the culinary standards of all the Equinox Restaurants, like the Jaan, a unique French-Khmer boutique restaurant and the vibrant New Asia Bar and Grill.
But it was back in Manila in 2004 that Chef Sau’s career reached its prime when he held the culinary reins of the Museum Café, fondly called M. Here, he gave vent to his creativity with signature dishes like the Artist Plates, a selection of meat, poultry, fish and a section of noodles and vegetables, considered benchmarks in the industry.
Chef Sau went on as corporate chef of the Raintree Restaurant Group and eventually opened another acclaimed restaurant, Chelsea Market Café, which remains a favorite by many until this day.
He has since done consultations for other successful restaurants nationwide, and opened his very own Thai restaurant called ‘Kingdom’ in his hometown of Pampanga.
Today, Chef Sau is a sought-after endorser and brand ambassador for respected brands such as Bounty Fresh Chicken, Elba Cookers, Philips, Globe Telecoms, Selecta, Titania, and many others.  He is also a columnist for Breakfast Magazine and supplies all kinds of bread to hotels and restaurants through his Food Garage commissary.
Another much-awaited Italian restaurant is in the works while he is busy tending to Villa, his very own Filipino restaurant along Yakal Street in Makati.  There, he delightfully continues to amaze diners as he wields his culinary batons to orchestrate a most memorable gourmet experience for many.
Titania Made for Men products are made in Solingen, Germany and are available at Watsons and all leading department stores nationwide. For more information about Titania’s Made for Men line, please “like” Titania PH on Facebook ( or follow @Titania_PH on Twitter.
Press Release

Omega-3 Academy Asia: Raising awareness about omega-3’s health benefits

With an aim to raise awareness and understanding on the role and use of omega-3 in one’s health, the Omega-3 Academy Asia was formally launched today by a distinguished panel of medical experts from various fields as well as key executives from sanofi-aventis, makers of Cenovis Fish Oil.

Established by a multi-disciplinary panel of professionals from fields like clinical nutrition, cardiology, family health and diabetology, the Omega-3 Academy Asia is comprised of expert panel of medical professionals from across Asia, who have come together to increase understanding and education on the role and use of omega-3.

Dr. Tommy Ty-Willing


Sponsored by sanofi-aventis Consumer Health, the Omega-3 Academy Asia is an Asia-specific organization chaired by Professor Andrew Sinclair from Deakin University in Australia, with members from Korea, Thailand and the Philippines’ Dr. Tommy Ty-Willing, an endocrinologist and Dr. Eugene Reyes, a cardiologist. The Omega-3 Academy Asia is committed to increasing awareness and understanding of omega-3 by undertaking a number of initiatives to highlight the impact of decreased omega-3 intake in current Asian diets and convey the associated health benefits of increasing omega-3 consumption.

Dr. Eugene Torres


Omega-3 Fish Oil is a type of polyunsaturated ‘good’ fat that is important to our health. However, omega-3 can’t be made by the body, so it needs to be obtained through our diets. Omega-3 fatty acids can be found in foods such as fish and plants, with shellfish and oily fish providing the highest quantities. Omega-3 can play a role in achieving good health and can protect against a number of diseases.

Omega-3 fatty acids DHA & EPA are needed for every cell in the body and are particularly important for the health of vital organs such as the heart and brain. Omega-3 fatty acids DHA & EPA can play a role in achieving optimal health and protection
against disease by influencing the way cells and tissues in the body respond to external signals.

Omega-3 fatty acids DHA & EPA are needed for every cell in the body and are particularly important for the health of vital organs such as the heart and brain. Omega-3 fatty acids DHA & EPA can play a role in achieving optimal health and protection against disease by influencing the way cells and tissues in the body respond to external signals.

Many clinical studies since the early 1970s have shown a link between high consumption of oily fish and lower levels of heart disease, prevention of heart conditions, vision impairment and joint diseases such as arthritis.

Omega-3 is also essential for brain growth and development as the brain contains EPA and DHA, and has been shown to be important for an unborn child’s brain and age-related cognitive decline.

International guidelines recommend that an adult should consume 500 milligrams of fish oil per day. This can be achieved by eating 2-3 servings of oily fish per week. For people with heart disease, double this amount is recommended (1,000 milligrams of fish oil per day).

Omega-3 intake across the Asia region is considered to be below daily recommended guidelines, yet specific intake levels vary greatly from country to country, and there is a specific lack of clinical data on omega-3 Fish Oil intake in the Philippines. To address this, the Omega-3 Academy Asia will soon begin an investigation into the omega-3 intake of people living in Korea, Thailand and the Philippines by conducting new clinical research and reviewing existing data. The findings will hopefully be available in 2012. As a first step, the group wants to establish a baseline on the current intake of omega-3 Fish Oil in the three countries, before commencing educational and awareness-raising initiatives designed to increase Omega-3 consumption in the near future.

Dr. Eugene Reyes; Arla Ampil-Obligacion, CHC Business Unit Director, Sanofi-Aventis; Mina Grace Aquino, Science Research Specialist 2, FNRI; Rachelle Gamboa, Marketing Manager, Sanofi-Aventis; Dr. May Pagunsan, Medical Director, Sanofi-Aventis; Dr. Tommy Ty-Willing

Says sanofi-aventis marketing manager Rachelle Gamboa: “In addition to the significant research and development (R&D) that is invested into the production of effective healthcare solutions, sanofi-aventis Consumer Healthcare invests a great deal of time and resource into providing vital consumer and healthcare professional information and support to improve the health and well‐being of people across Asia, and the rest of the world. We are optimistic that Filipinos will find the Omega-3 Academy Asia to be a great resource as far as their health and well-being is concerned.”

Please visit for further information.

Me-Time at Skin Clinic

I thought I wouldn’t make it but finally I have scheduled myself for an intense diamond peel today.   It’s a last minute appointment and I’m glad that I made it.  Because my  last month’s  facial treatment  gave me a great feeling, I felt that I need to maintain and visit the clinic every once in a while now.   It was actually my first time to experience mud mask with dead sea salt and was really satisfied with the result. My skin was reborn and all the impurities were all gone.  So today is my  me-time again.  It’s my off and that means I’ll  pamper myself and wish that my skin flaws and wrinkles will be gone after the treatment.

Loving Healthy Yogurt

Yogurt as we all know is a healthy snack and also serves as breakfast or lunch meal. Yogurt can be used to make healthy shakes or frozen to eat like ice cream topped with favorite fruits like strawberry and cherry. The process of making yogurt involves culturing cream milk with live and active bacterial cultures.

My kids hardly eat yogurt when they were still young. They find the taste as sour cream. Today, they hardly differentiate ice cream from Yogurt. Yogurt when frozen and presented with colorful design makes it even more loved by my children. The flavorful taste makes them hard to recognize and thought about it as an ice cream melting in their mouth.

Yogurt is a good source of calcium. It helps and maintain our bone growth that is necessary especially during childhood. Yogurt is also a good source of protein. An eight ounce serving of yogurt can provide 20% of daily recommended value of protein. An excellent source of calcium, potassium, magnesium and nutrients,   yogurt is good for young and adults.

Waiting for her Yogurt to be served. She chose Wizzard Hat Yogurt, the one with colorful toppings.

Daughter with her Choco Loco Hat