Since it opened in 1996, The Grand Convention Center of Cebu (GCCC) has been famous for its banquet space and Chinese buffet restaurant, Grand Majestic. Earlier this year, on top of unveiling a new look, the GCCC redefined Grand Majestic as now serving international cuisine, and introduced two new concept restaurants, namely Isla Sugbu Seafood City and Tsay Cheng. It also, more notably, introduced a new culinary talent in its midst.
Save for Tsay Cheng that’s managed by four Hong Kong chefs, the rest of the facility’s dining aspect is managed by Chef Mark Anthony De Ubago, who likewise aims to cook up a new, impressive experience for its outlets.
“We want to target a younger crowd, so expect more pastas and pizzas aside from the usual, in Grand Majestic,” he shares. Known to colleagues and staff as Chef Jobags, the 29-year-old handles the fare served in the 300-seater buffet, in the 300-seater Seafood City, plus in the spacious 1,200 square meter function hall on the second floor. Seemingly a lot of work, but for the chef it’s all part of the excitement in his job. “Feeding people to please them—it excites me,” he adds.
Born and raised in Manila, Chef Jobags pursued culinary and pastry arts at the Center for Asian Culinary Studies under celebrity chef Gene Gonzales, whom he later worked for as chef de partie in Vikings Luxury Buffet and as executive chef in The Perfect Pint. As a culinary student, he received awards for exemplary performance, and has previously been featured in food magazines as well as cooking demo shows in MYX and TV5. He moved to Cebu and joined the GCCC just last October.