MANILA, Philippines - From different corners of the world, culinary masters have come to share their craft at Radisson Blu Hotel Cebu’s Feria.
Gifted executive chef Frederic Cyr discovered the fine art of delicious cooking with the magical combination of color, spice and the love of the craft that took him across oceans and continents, making good food at every stop.
Executive pastry chef Allan Barrios grew up in a family of pastry chefs. He worked his way up from a steward to executive pastry chef. He now keeps the ovens at Feria warm. His deft touch and artistry create pastries that fill the air with the aroma of homemade goodness.
The fiery Chinese chef Peter Yeung, master of Cantonese cuisine, nimble with his hands, has been cooking his way into culinary lore for over 20 years. Born in the gritty streets of Hong Kong, he has been putting bits and pieces of generations-old family recipes for people fortunate enough to experience his cooking.
Indian chef Hira Wiwari brings the colorful flavors of the sub-continent to the Feria kitchen, tantalizing with the flawless fusion of authentic Indian spices and herbs.
Executive sous chef Randy Origenes’ skillful hands have perfected the art of Filipino and Italian cuisines.
Feria offers the best buffet in town centered on a vast array of local and international dishes. Adding to the tempting cuisines are the Japanese, Mediterranean and Indian stations and a dessert array of heavenly delights and decadent confections on a ferris wheel display, a finger food tree for some eye candy.
In addition, a 36-inch paella pan, traditional cocotte and tajine pots have been added to the Mediterranean section. A roller grill rotisserie and smoke machine assure diners of luscious meats and seafood grilled to perfection. Wine and sake enthusiasts can take pleasure at the wine buffet and sake by the shot.
Indulge in the lunch and dinner buffet at Radisson Blu Hotel Cebu. Call (032) 402-9900 or visit www.radissonblue.com/hotel-cebu for the best online deals.