People
Shangri-La’s Mactan welcomes new Food & Beverage heads

Marco Vazzoler, general manager of Shangri-La’s Mactan Resort & Spa, Cebu, announces key appointments in the resort’s Food and Beverage Division.
“I am pleased to welcome to the team two highly experienced gentlemen, Giuliano Callegaro as director of food and beverage and Frank Bohdan as executive chef for the resort,” said Vazzoler.
A first-timer in the Shangri-La group, the resort’s new food and beverage director is an Italian whose work experience is deeply rooted in Asia.
From Hong Kong, Shanghai, Thailand, Cambodia, Vietnam to now, the Philippines, Giuliano Callegaro has been in Asia for at least eight years, in between stints in the US and Seychelles. While his career started in the kitchen – starting out as commis, graduating to chef de partie, sous chef and, finally, to executive sous chef – the would- have-been executive chef set out to become part of the food and beverage service team instead. He has risen from the ranks to become food and beverage director in mostly resort settings.
Giuliano has led the opening teams at least three times in his career, once each in Vietnam, Cambodia and Seychelles. As pre-opening food and beverage director for these luxurious properties, he supervised a team of 150 to 200, managing at least five restaurants each time.
Major responsibilities in setting up the Food and Beverage Division included: preparation of food and beverage budgets, procurement of all equipment for operations, design of restaurants, training of incoming staff and setting the brand standards at each property. He was also responsible for setting up the in-room dining, banquet and catering teams for these properties.
Giuliano seems to have a liking for resorts, having been involved in three luxury resort brands in the past.
“The resort setting has always been challenging for me because people tend to stay longer at resorts, thus allowing them to be more engaged with the food and beverage offerings. I would say food and service is a key driver of overall stay experience more at resorts than city hotels. Meaning, we would need to deliver dining experience that exceeds guest expectations and drives positive business results,” said Giuliano.
Giuliano is excited to dive into the Shangri-La food and beverage culture, noting the brand’s dynamic culture.
Meanwhile, taking reign in the kitchen is newly appointed Executive Chef Frank Bohdan. No stranger to the Shangri-La brand, Chef Bohdan has run the kitchens of equally large properties Shangri-La Hotel, Bangkok (801 rooms) and Shangri-La Hotel, Dalian (600 rooms) previously and completed the opening Shangri-La Nanjing, China.
Originally from Australia, Chef Frank has vast gastronomic experience gained at fine-dining restaurants, five-star hotels and resorts. His culinary career has taken him from his hometown Australia to the United Arab Emirates, China, Indonesia, USA, Malaysia and most recently, Thailand.
Throughout his culinary journey, he has served an A-list clientele, including Thai royalty, the Australian prime minister, Russian president, APEC (Asia-Pacific Economic Cooperation) ministers, and officials and athletes of the 2008 Beijing Olympics, to name a few.
Chef Frank has been involved in massive food and beverage projects, including the renovations of Shangri-La Hotel, Bangkok’s various restaurants and kitchens. He was also involved in the Bangkok flooding of 2014, when he not only had to wear his toque as executive chef and manage the operational and business aspects (including, but not limited to, the hotel’s sanitation, cost control and finding ways to achieve incremental revenue), but also display the Shangri-La philosophy of a caring family by getting involved in the rescue of affected colleagues and consequently looking after their welfare. Chef Frank was also part of several focus groups that conceptualized food and beverage concepts amongst the brands in the Shangri-La group, and led the food and beverage workshop in 2013 wherein he showcased different food concepts to the other 81 F&B executives within the group.
“Throughout my career, I have run both restaurants of high caliber and large catering establishments of 200 chefs. I believe in the drive and passion that burns in each of these chefs. I have succeeded in nurturing careers of many from under my wing by holding on to my philosophy – keep your knives sharp, your kitchen clean and always look after your team,” said Chef Frank.
Knowing that the resort is every Cebuano’s go-to dining destination, both Giuliano and Chef Frank are excited to elevate every guest’s dining experience, whether in-room, at a restaurant, at a banquet or catered event.
People
A Destination Wedding in Capiz; A Love Story in Focus

by Oj Hofer | photography by Pat Dy | styling by Romero Vergara | bridal gown & groom’s tuxedo by Oj Hofer
As June draws to a close—a month filled with vows, veils, and wedding bliss—it’s only fitting to end with a love story that began not in a chapel, but behind the lens of a camera. Meet the groom, Phillip Novo: a seasoned maritime officer commanding international vessels by profession, and a passionate hobbyist photographer in his downtime. Mr. Novo has captured countless scenes from around the world, but nothing compares to his candid portraiture study of the woman he would soon marry—Mitch Alianza—in a heartfelt ceremony at the Sacred Heart of Jesus in Roxas City, Capiz.

Philip keeps it classic in sun-washed Seychelles beige linen.

Mitch channels Persephone in a gown that blossoms with spring’s charm
Capiz became the couple’s destination of choice as an homage to the bride, who hails from the province. Historically, Capiz was the second Spanish settlement established in the Philippines. With its 80-kilometer coastline and a mesmerizing stretch of rivers and swamplands, the province offered a natural allure to the wedding party. Yet for the groom, it was more than scenery—it was about honoring his bride’s heritage and heart.
Their love story spans continents, email inboxes, and a few overpacked pieces of luggage. Phillip recalls their serendipitous encounter involving jumpsuits, hot air balloons, and the rhythm of a life lived in sync.

The Sacred Heart Shrine in Capiz, transformed into a lush tropical dreamscape.

Wicker baskets, solihiya chairs, and cascading greens brought understated elegance to the naturalistic reception at Istorya Forest Garden.
How did you meet Mitch?
Right after covering a friend’s wedding. I spotted her navigating the space with this quiet confidence. We didn’t even speak—just exchanged a look. Later came a few messages, a first date, and her walking toward me in a black jumpsuit. That moment? Unforgettable. I thought, “Ka-Vogue!”
When did you know she was the one?
Honestly, from the start. I had just closed a big chapter of my life—career goals, family responsibilities—and when I held her hand for the first time, I didn’t want to let go. Everything just aligned.
You proposed in Turkey—why there?
Cappadocia. Picture it: fairy chimneys, floating hot air balloons, and this surreal landscape. It felt like a dream, and in that dream, I asked her to marry me.
Who plans your trips—beach bum or mountain guy?
I map out the adventures, and Mitch plans what we wear on them. She packs only what fits and flatters—and trust me, she always looks like she stepped out of a fashion editorial. Our luggage deserves its own Instagram.
If you had 10,000 lives, would you marry her each time?
Every single time. Even if we met in another galaxy.
What’s one quirky thing you love about her?
She’s endlessly resourceful. Whether it’s an outfit or a life goal, Mitch can pull it together like no one else. She’s sharp, creative, and once she sets her mind on something, there’s no stopping her.
What’s your message to Mitch as you set off on this next big adventure together?
Hi, Love—keep holding my hand. No matter how the winds blow, let’s keep making memories, telling stories, and seeing the world—together.

A Sky Full of Balloons, a Heart Full of Yes — Philip Proposes to Mitch in Magical Cappadocia
People
The Cardinals–an Amazing Gallery of Portraits on Cardinals in the Philippines by Artist Jun Impas

by Jing Ramos
With the recent death of Pope Francis on April 21, the Catholic Church is now focused on the election of the new Pontiff. The succeeding Pope will be challenged with continuing Pope Francis’ appointments and reforms, which leaned heavily on social justice and environmental issues.
According to the Code of Canon Law, the two most important functions of a Cardinal are to advise the Pope on matters of Church governance and global issues, and most importantly, to assume a vital role in electing a new Pope when the Holy See (Sede Vacante) is vacant.
In 6th-century Rome, the first individuals known as Cardinals were the deacons of the seven regions of the city. Since then, Cardinals have become a privileged group among the Roman clergy. It wasn’t until the 11th century that Cardinals were officially granted the right to elect a Pope. They were given the honor of wearing a red hat, which soon became their symbol. Often referred to as “Princes of the Church,” Cardinals wear distinctive red attire and are addressed as “Eminence,” a title that conveys dignity and respect.
Currently, one of the most favored contenders to continue Pope Francis’ progressive agenda is Cardinal Luis Tagle. He brings significant experience as the Pro-Prefect for the Section of the First Dicastery. Also serving as President of the Interdicasterial Commission for Consecrated Religious, Cardinal Tagle is the Grand Chancellor of the Pontifical Urbaniana University. Beyond his titles, he is widely known in the Vatican as a trusted figure within Pope Francis’ core group.

Cardinal Luis Tagle and artist Jun Impas
Jun Impas, a highly respected Cebuano visual artist known for his realistic paintings, shares his gallery of Filipino Cardinals. The artist’s accurate and detailed depictions capture not only the physical likeness but also the presence of his subjects. “As a realistic painter, my works revolve around human figures, religion, significant cultural events, and quintessential Filipino scenes. I believe in the beauty of the ordinary, and that the most touching and telling of any story is better felt when captured in infinite duration, as in a realism painting,” the artist concludes.

Cardinal Orlando Quevedo

Cardinal Archbishop Emeritus of Manila Gaudencio Borbon Cardinal Rosales

His Eminence Pablo Virgilio David, Cardinal Bishop of Caloocan

His Eminence Ricardo J. Vidal, Cardinal Archbishop of Cebu
Events
The First NUSTAR BALL

The NUSTAR Ballroom, a magnificent venue at the NUSTAR Resort and Casino in Cebu, sets the stage for last night’s first-ever NUSTAR Ball.

Black was the color of night at the Zee table.
Glamorous guests from Manila and Cebu converged at the NUSTAR Ballroom, an exquisite venue within the NUSTAR Resort and Casino in Cebu. The evening unfolded with a seated 5-course dinner. The opulent feast started with Beetroot Salmon Gravlax, adorned with caper berries, caviar, set with delicate edible flowers; and a main course of Compressed Pork Belly with Crackling Skin and Baby Scallops. Another highlight was the auction of coveted items like Dior and YSL handbags, a limited-edition Bulgari watch, and an exclusive 2-night stay in Nustar’s opulent 3-bedroom villa—complete with a private pool and a dedicated butler. The charity evening benefited the Cameleon Association, an NGO based in Iloilo City created in 1997 that developed a global approach to act on the causes and effects of sexual violence against children.

Nora Sol, Beth Go, Frances Siao and Marylou Ong

Ina Ronquillo, Maryanne Aboitiz and Jackie Lotzof

Designers Jun Escario and Philip Rodriguez

Philip Rodriguez with NUSTAR Malls two power ladies: May Adolfo and Joanna Salazar

Lana Osmeña with Mariquita Yeung

PJ Castillo and Kaye Abad with Cary Santiago

Drew Sarmiento with LV Manager Adrian Decuigan

Cary Santiago with Eva Gullas

Manila socialites Julie Boschi and Ching Cruz with June Alegrado
It was a night of elegance, luxury, and unforgettable memories as ladies in long gowns and gentlemen in black ties danced the night away.
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