Waterfront Cebu City Hotel takes dining to the next level

CEBU, Philippines – Six chefs have bonded their efforts to take dining at the Waterfront Cebu City Hotel to the next level.

Headed by Executive Chef Andre Karlen, the Waterfront team of chefs is set to create a new standard in taste and quality, whether in banquet events or at the specialty restaurants of the hotel.

“Waterfront already has a good name. What we want is to set a new standard in quality and taste and go in the direction of Singapore, which is now considered the mecca of food. With this, we hope to bring dining at the Waterfront to the next level,” shared Chef Andre.

Aside from creating new standards, Chef Andre’s team also wants to revive the glory of the hotel’s restaurant row, the Gourmet Walk, and make the dishes served at specialty restaurants like Mizu, Tin Gow and La Gondola, more authentic.

The hotel has also cooked up a number of gimmicks for the month of July and August, which they will consider as Gourmet months, including cooking lessons and even live cooking demos.

Chef Andre, who is from Switzerland, joined the Waterfront seven months ago. He has worked in different hotels in 14 different countries including Switzerland, France, Italy, Singapore, Macau and Trinidad and Tobago.

Executive Sous Chef Alan Chan, meanwhile, who is in charge of banquet, is a Swiss-trained Singaporean chef who joined the Waterfront just a month ago. He has worked in various hotels in the United States, Singapore and Malaysia.

Italian chef Alessio Loddo also recently joined the Waterfront team as Executive Sous Chef and will take charge of Italian restaurant La Gondola.

Chefs Andre and Alan easily clicked with each other’s personality traits, not only because both are Swiss-trained, but also because they share the passion for the kitchen.

“I don’t have a family because I have a good reason. I choose to be alone because I love my kitchen too much. There are just so many things to do,” said Chef Alan, who admits that he has a motorcycle for a wife.

Chef Andre also expressed his love affair with the kitchen, saying he has only been out to explore Cebu four or five times in the seven months that he has been here. “This is typical of Swiss-trained chefs. Our careers come first. So, we usually stay in the kitchen,” he said.

With people like Chef Andre and Chef Alan working to attain gourmet perfection, expect that dining at the Waterfront will really go to the next level.