Frederic Cyr: A Passion for Cooking

CEBU, Philippines - This French-Canadian culinary master born in Quebec started his cooking profession at the age of 12 in his father's restaurant. His father, Renaud Cyr, was a landmark chef and a pioneer of farm-to-table cooking which gained popularity in Canada. The father inspired his boy to follow in his footsteps. And the son just naturally took on the passion for cooking and was soon making a name for himself.

Chef Frederic Cyr further honed his culinary expertise by working in international cruises and five-star hotels, as Executive Chef at La Compagnie, as well as at Spa Eastman, Thomas Henkelman, Hilton Worldwide, and Sofitel in Montreal and Manila, to name a few.

Anywhere he goes, he checks out the fresh produce from the local market and is always fascinated by his local finds. "It's like painting a picture," Chef Frederic says, "you have to imagine, put a dash of color and spice to everything you put to the table."

In joining the Radisson Blu Hotel Cebu's renowned culinary team as Executive Chef, his passion comes to full bloom. He brings with him over 28 years of culinary experience from traveling the world. His infectious enthusiasm in the kitchen is sure to go beyond sheer delight of diners.

"Exciting things are being planned for Feria. I envision the restaurant to have a burst of flavors and new offerings to include Feria Studio, where local diners can take out cakes, pastries and our famous homemade ice cream," Frederic Cyr shares his vision for the hotel's premiere dining venue.

Feria is located at the Lobby Level, Radisson Blu Hotel Cebu, Serging Osmena Boulevard corner Juan Luna Avenue, Cebu City. (FREEMAN)