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The Storied Chefs of Feria

From different corners of the world, great culinary masters have come to share their craft at Radisson Blu Hotel Cebu’s Feria, chefs whose stories tell secret family recipes, hallowed traditions and great culinary journeys.

From the gifted French-Canadian boy cook, Executive Chef Frederic Cyr learned to cook in his famed father, Renaud Cyr’s kitchen at the age of twelve in his home town in Quebec. He discovered the fine art of delicious cooking with the magical combination of color, spice and the love of the craft that took him across oceans and continents, making good food in every stop.

Executive Pastry Chef Allan Barrios grew up in a family of pastry chefs. His father and his four brothers spoke in the baking tongue – viscosity, dough and tossing techniques. He worked his way up from a steward to executive pastry chef. Chef Allan now keeps the ovens at Feria warm. His deft touch and artistry create pastries that fill the air with the spirit of homemade goodness.

The fiery Chinese Master Chef Peter Yeung, master of Cantonese cuisine, nimble with his hands, fiery with the wok has been cooking his way into culinary lore for over twenty years. Born in the gritty streets of Hong Kong, he has taken generations-old family recipes and has been putting bits and pieces of them into dishes for people fortunate enough to experience his cooking.

Hailing from the land of diverse culture, Indian Chef Hira Tiwari brings with him the colorful flavors of India to the Feria kitchen. He carries with him the familiarity of the ancient cooking of Indian cuisines and uplifts Feria with the flawless fusion of authentic Indian spice and herbs.

Executive Sous Chef Randy Origenes started learning the craft of cooking from observing the chefs as he wash the dishes in the kitchen. His skillful hands have perfected the art of Filipino and Italian cuisines serving hundreds of guests at Feria today.

With the storied chefs behind the feast, Feria lives up to its name by offering the best buffet in town centered on a vast array of fresh local and international dishes. Adding to the already tempting cuisines are the Mediterranean and Indian interactive stations plus a great dessert station of heavenly delights with a Ferris wheel display, a finger food tree for some eye candy and more decadent confections.

In addition, a 36-inch paella pan, traditional Cocotte and Tajine pots have been added in the Mediterranean section. A Roller Grill rotisserie and smoke machine will assure diners first-class food prepared by the storied chefs in the grill station. Diners can appreciate a fresh and vibrant table set-up with wheat grass as the centerpiece and an organic herb garden by the Japanese station. Wine and sake enthusiasts can also take pleasure in a selection of wines at the wine buffet and sake by the #rediscoverFeria today with the storied chefs for lunch and dinner at Radisson Blu Hotel Cebu.

For inquires and reservations, please call +63 (32) 402 9900 or visit our website at www.radissonblu.com/hotel-cebu for the best online deals. Keep up-to-date with the hotel’s latest offerings by joining us on Facebook (facebook.com/radissonbluhotelcebu) and Twitter / Instagram (@radissonblucebu)

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Business

bai Hotel Cebu named 2024 PH’s Leading Business Hotel at World Travel Awards

bai Hotel Cebu VP Operations and General Manager Alfred Reyes with World Travel Awards Founder and President Graham Cooke.

bai Hotel Cebu has emerged victorious as the Philippines’ Leading Business Hotel at this year’s prestigious World Travel Awards. Standing out among the nine other contenders from across the country, bai Hotel Cebu claimed the coveted title, solidifying its position as a premier business hospitality destination in Cebu.

The award was presented to VP Operations and General Manager Alfred Reyes Assistant Director of Marketing and Communications Carlo Rivera in an awarding gala ceremony held last September 3, 2024 at City of Dreams Manila.

Held at the City of Dreams Manila, the award was handed over to VP-Operations and General Manager Alfred Reyes and Assistant Director of Marketing and Communications Carlo Rivera last September 3, 2024 at City of Dreams Manila.

This accolade, being the first of many this year, reaffirms bai Hotel Cebu’s steadfast commitment to providing world-class Filipino hospitality. “I would like to thank our guests for continuously supporting and for patronizing bai Hotel Cebu,” GM Alfred Reyes said. “This win is also yours as your loyalty inspires us to deliver the exceptional service bai Hotel Cebu is known for,” he continued.

bai Hotel Cebu’s department heads celebrating its accolade as PH’s Leading Business Hotel.

Operating since 2018 with 668 rooms, 8 restaurants, and over 13 function halls, bai Hotel Cebu has established its presence in the industry having just been awarded as Association of Southeast Asian Nation (ASEAN) Tourism Standard Awards – ASEAN MICE Venue (Meeting Room Category).

We also extend our heartfelt congratulations to the country’s Department of Tourism headed by Secretary Hon. Christina Garcia Frasco for being recognized as Asia’s Leading Marketing Campaign award for its “Love the Philippines” campaign and as Transformation Leadership in Tourism Governance.

Based in London and established in 1993, the World Travel Awards is dubbed the Oscars of the travel industry that acknowledges, rewards, and celebrates excellence across all sectors of the tourism industry. It is recognized globally as the ultimate hallmark of quality, with winners setting the benchmark to which all others aspire.

Events

A Feast for the Senses

Crimson Chefs - Masahiro Kinoshita, Naoki Eguchi, Daniel Johnston, Javier Garcia, Allan Barios, Andrew Simpson

By Joanna Cuenco

June 8 – Mactan, Cebu | For one of its biggest dining events of the year as part of the highly anticipated Cebu Food and Wine Festival, Crimson Resort and Spa Mactan curated an epicurean journey that brought guests on gastronomic flights of fancy, fine cuisine. A Feast for the Senses showcased the creativity and excellence of the resort’s culinary team through a dine-around event at its four dining destinations that invited guests to sample the best that each restaurant had to offer: international cuisine at Saffron, Spanish at Enye by Chele Gonzalez, Japanese at Aka by Naoki Eguchi, and desserts and more drinks at Azure Beach Club.

Maria Paz Perdices, Ambra Anzani, Ema Onda,Kate Anzani, Kumiko Onda, Daisy Barns

Tamsin Booth, Didier Belmonte, Frances Siao, Celeste Miranda, Bert Miranda, Bob Booth

Spirits were high and beverages flowed freely the whole evening, thanks to Philippine Wine Merchant, A Wine Company, The Wine Club, Don Revy, Sommelier Selection, Engkanto Brewery, M. Lhuillier Food Product Inc., Future Trade International, Happy Living Philippines, Equilibrium Intertrade Corporation, and Bauhinia Brewery.

Allan Barios at Saffron dessert station

Ulysse Jouanneaud

Margarette Lhuiller and Perl Jacalan

For the after-party and entertainment at Azure Beach Club, renowned mixologist Ulysse Jouanneaud took over the bar, crafting cocktails with Bacardi, Don Papa, Cointreau, and Sula Brands. Chef Allan Barrios presented a dessert spread that included key lime pralines, vanilla bourbon truffles, honey coconut cryos, and tiny flower-potted bamboo shoots that turned out to be made of pistachio. These little works of art were planted alongside vibrant green foliage, smooth stones, and a faux fog effect that created a tropical rainforest diorama out of the dessert table.

Lechon belly station at Saffron

Dessert display at Azure Beach Club

Yellowfin tuna tataki

Grilled mackerel with laksa boullabaise

The night sky and the distant lights of neighboring islands were the perfect backdrop for a high-energy LED dance performance and fantastic fireworks display that left guests in awe and applause.

Rose Hudson

Chele Gonzalez

Brava potato with chorizo at Enye

LED and Tron Dance

Aka Private Room

The Cebu Food and Wine Festival is supported by the Department of Tourism – Philippines, Visit Central Visayas, the Cebu Chamber of Commerce and Industry, Cebu Business Month, and Cebu Pacific Air.

Events

The First NUSTAR BALL

Janine Taylor, June Alegrado, Jackie Lotzof, Frances Siao, Ina Ronquillo and Christine Pelaez

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.