CEBU

The culinary forces of Waterfront Cebu

OVER the years, Waterfront Cebu City Hotel and Casino has proven that it is a culinary destination in itself, from Tin Gow’s award-winning Chinese dishes to La Gondola’s sumptuous Italian fare. But behind the hotel’s recognized dining outlets are brilliant chefs and their teams working tirelessly in the kitchen to bring each guest only the best to his table.

Meet the pillars of Waterfront Cebu’s restaurants as they tell us what it’s like working with Cebu’s premier city hotel—they also dish on their personal favorites from the menu:

Chef Gilbert Alan V. Mathay | Executive chef

On the hotel management’s support:

“The hotel, our general manager included, is always so supportive of everything we do. Despite the current situation, it’s nice to know that the hotel always has our back.”

His favorite dish from the hotel:

“I love the La Vera Carbonara, which is an authentic take on the classic Italian pasta dish. It has no cream, just an egg-based sauce—just the way it should be done.”

Waterfront Food Concept | Executive Pastry Chef

On what it’s like working with the hotel so far:

“I love working here because it’s a new challenge to work outside Metro Manila. I enjoy learning new things from my fellow chefs here in Cebu, as well as learning their language.”

His favorite dish from the hotel:

“I love all the food here. The Japanese and Chinese dishes are stand-outs. Even the a la carte items are always done great.”

Chef Nobuyuki Imamura | Mizu Chef

On his journey with Waterfront Cebu:

“For more than a decade working at one of the city’s finest hotels, I’ve grown to love and enjoy the company of people

I work with. I’m also immensely grateful that I get to do what I’m passionate about, which is cooking.”

His favorite dish from the hotel:

“Not to be biased but my favorite dish is from Mizu, the Nankin Manjyu, which is pumpkin puree stuffed with imported scallops

and asparagus coated with rice puffs.”

Chef Kristhan “Bobet” Sijera | Banquet Executive Sous Chef

On the dynamic he has with his team:

“Whenever we face challenges, we face them together as a team. I’m lucky to work with such great individuals and I am grateful for the camaraderie I have with my co-chefs.”

His favorite dish from the hotel:

“I have two favorites. From our a la carte menu, I love the Clubhouse Sandwich and its layers. For our banquet menu, on the other hand, my top pick is the classic Pork Humba.”

Chef Low Yuen Kong | Chinese Master Chef at Tin Gow

On what he loves most about his job:

“Aside from my great passion for cooking, what makes me love my job even more is my staff whose company I enjoy so much. Work never feels like work because I have the most amazing time whenever I am with them.”

His favorite dish from the hotel:

“My personal favorite would have to be all the seafood dishes of Tin Gow because I am really into seafood.”


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