Great food is an experience, a memory, and a story told through flavors and textures. At Jpark Island Resort & Waterpark Mactan, three exceptional chefs—Executive Chef Yifan Chu, Pastry Chef Rhamje Antimaro, and Korean Chef Taehyun Oh, are redefining culinary excellence, bringing a world of flavors to life.
For Executive Chef Yifan Chu, the journey into the culinary world began in his mother’s kitchen. Watching her cook was a lesson in food preparation and an introduction to the power of food as a unifying force. “Cooking has always been a part of my life,” he shared. “The defining moment came when I saw how food could bring people together. That feeling stayed with me.”
His career has taken him across continents, from Taiwan to the U.S., Germany, Thailand, and now the Philippines. This diverse background has influenced his cooking philosophy: “Great cooking is about understanding and respecting ingredients. My approach is about blending cultures in a way that feels natural, using techniques from the West while honoring the flavors of the East.”
In his tenure at Jpark Island Resort and Waterpark Mactan, Chef Chu is committed to delivering an elevated dining experience, fusing local and international flavors with authenticity and creativity. “My vision is to celebrate local ingredients while maintaining international standards of quality. Every meal should be more than just taste but should tell a story.”
Chef Chu has a unique ability to balance Eastern and Western influences in his dishes. “Western cooking emphasizes technique and precision, while Eastern flavors focus on depth, umami, and natural ingredients,” he explained. “The key is to respect both sides—never forcing fusion, but instead finding where they naturally complement each other.”
His leadership philosophy is deeply rooted in mentorship and teamwork. “A kitchen thrives on respect and collaboration. I make it a point to guide my team and encourage creativity. When chefs feel empowered, they cook with passion.”
Aside from the flavors, he believes dining is an immersive experience. “A meal should be more than just food; it should be an experience that stays with you.”
From a curated seafood feast celebrating Cebu’s marine treasures to a chef’s table experience with interactive elements, Jpark’s culinary offerings under Chef Chu’s leadership promise to be nothing short of extraordinary.
While Chef Chu orchestrates the savory symphony, Pastry Chef Rhamje Antimaro brings a world of sweetness to Jpark’s food and beverage selection.
Starting as an On-the-Job Trainee, Chef Antimaro’s career blossomed into a journey through five-star hotels. “Pastry is my canvas,” he said. “Every dessert I create is a reflection of my artistic vision. The combination of flavors, textures, and presentation is where I find joy—transforming simple ingredients into something visually stunning and delectable.”
His passion for pastry is matched by his precision, a trait essential for success in international pastry competitions. Having won multiple gold, silver, and bronze medals, Chef Antimaro understands that success is built on creativity, discipline, and resilience. “Competitions push me to think outside the box, to innovate while staying true to the fundamentals of pastry science.”
Pastry is a delicate balance between art and science, and Chef Antimaro ensures that every creation meets both criteria. “Precision is everything,” he explained. “From ingredient measurements to temperature control, every element must be perfect. But creativity is just as important—I always consider shifting dietary preferences, cultural influences, and the desire for both indulgence and healthier options.”
His work in world-class hotels has influenced his approach to pastry. “Each hotel had its own pastry philosophy, and I learned to innovate while respecting tradition.” At Jpark, his goal is to make each dessert not only delicious but also memorable.
With over three decades of culinary mastery, Chef Taehyun Oh is a true artisan of Korean cuisine. His journey began with specialized training in Hotel Culinary Education, which paved the way for leadership roles in some of the most acclaimed Korean restaurants in Seoul and Jeju.
“I want to create a Korean dining experience that resonates with both longtime enthusiasts and first-time diners,” he shared.
Chef Oh emphasized that while Korean cuisine is often perceived as a singular tradition, it is, in fact, a rich tapestry of regional flavors and techniques. “Each region in South Korea has its own unique approach to cooking, with distinct methods and ingredients that shape the flavors of our dishes,” he explained. His commitment to authenticity while embracing culinary innovation allows him to craft dishes that honor tradition while appealing to modern palates.
The chefs share a strong emphasis on sustainability, ensuring that Jpark’s culinary operations support local farmers and fishermen while minimizing waste. “Sourcing high-quality ingredients is crucial,” said Chef Chu. “We prioritize local sourcing to maintain freshness and quality while supporting the community.” Chef Antimaro echoed this sentiment, emphasizing meticulous kitchen protocols and food safety standards.
As Jpark Island Resort and Waterpark Mactan continues to offer diverse dining experiences, guests can look forward to exciting new menus, interactive chef’s table experiences, and themed culinary festivals. “Food trends evolve rapidly, and we stay ahead by listening to our guests and continuously innovating,” said Chef Chu.
For the chefs, success is not just about creating exceptional dishes but also about inspiring others. “Cooking is a lifelong journey, and the best chefs are those who remain students of their craft,” said Chef Chu. “If I can pass on knowledge and bring out the best in my team, that will be my legacy.”
At Jpark Island Resort & Waterpark, culinary excellence is truly a standard and a philosophy.