First-ever Savoy Hotel Manila culinary collaboration
Three chefs. Three Savoy hotels. One unforgettable dining experience. This October, Savoy Hotel Manila brings together culinary masters from Boracay, Cebu, and Manila in a rare collaboration that celebrates heritage, creativity, and passion on a single table.
Chef Vincent Cabahug – Savoy Hotel Boracay Newcoast
Chef Vincent draws inspiration from his Cebuano childhood and Michelin-starred training. His menu reimagines Visayan traditions with dishes like Barbecue Chicken Croquette and Fisherman’s Pie. He aims to spark both comfort and curiosity with every bite.
Chef Coke Semblante – Savoy Hotel Mactan Newtown
From working in fast food to sailing the seas as a cruise ship chef, Chef Coke’s journey flavors his creations. His Emperador Brandy-infused Cebu Skipper Lobster Bisque with Grilled Pan Bisaya and Mactan Chili Crab reflects Cebu’s coastal warmth and rich seafood traditions. For him, cooking is storytelling, and every dish shares a piece of heritage.
Chef Kit Carpio – Savoy Hotel Manila
With 27 years of experience, Chef Kit has become known for inventive uses of Filipino ingredients, particularly sampaguita. His sizzling pan-roasted stuffed squid and cucumber seaweed salad showcase his philosophy of blending local flavors with global techniques to create dishes that connect people.
A Feast of Stories and Flavors
Together, these chefs present an exclusive menu available only this October at Savoy Hotel Manila. Guests will enjoy a curated collection of best sellers that highlight Boracay’s rustic flavors, Cebu’s oceanic treasures, and Manila’s inventive cuisine.
This collaboration is more than a dining event; it is a celebration of culinary artistry across the Savoy brand. Guests are invited not just to dine, but to meet the chefs and taste the stories behind their creations.
