It's the Marriott way

When we buzz about outstanding hotels in Cebu City, the Cebu City Marriott Hotel, located in the expansive Cebu Business Park, is one of the best hotels that came to mind. Not only because it is truly the only hotel in the city that is part of an international chain of hotels worldwide, but also because it offers an unparalleled level of comfort and service to the sophisticated business traveler.

It is the Marriott way of granting delightful dishes that would certainly heighten our desire to experience great food in between great conversation inside its admirable vicinity. Of course, behind all the mouthwatering dishes in the hotel is an expert in his own craft. "My food is cooked and served with love," the Chef said in a hearty smile.

Marriott's Executive Chef Robert Lilja was born in Stockholm, Sweden, and worked as a cook trainee in Austria. Chef Lilja brings with him over 25 years of culinary experience. "I always love to cook. Cooking is my passion," he confessed. He is unswerving on his conviction about cooking. The 25 years of experience unfolded one truth upon him - that enrolling yourself in any culinary program is absolutely not the only measure on one's resolve of being a chef. "It is the experience. You should not stop learning about your chosen profession. You should acquaint yourself with new things all the time," he added with conviction. From 1984 to 1988, Chef Robert worked as sous chef in La Casa Blanca and Rakan - two first-rate restaurants in Stockholm. He transferred to Aspen, Colorado in 1988 and worked as sous chef preparing avant-garde Italian-French and California cuisines. In 1989, he joined a cruise ship and prepared innovative international cuisine for 2,500 passengers. "I have to think lots of variations and combinations to fulfill my customer's satisfaction. I need to upgrade myself with distinct promotions, so as not to upset my customer's taste on food. I check the list of customers so that I would know the different nationalities that would possibly dine in," Chef Lilja elucidated further. This attitude he adopts in Marriott is a two-thumbs up. From Colorado, he moved to the Philippines and worked at various establishments including Manila Midtown Hotel, Manila Galleria Suites and Pan Pacific Club Restaurants. Prior to joining the Cebu City Marriott Hotel, Chef Lilja was a consultant to several food and beverage projects.