Storied Chefs

They come from different corners of the world. Their stories tell of secret family recipes, hallowed traditions and great culinary journeys. And these great culinary masters have come to share their cooking at Radisson Blu Hotel Cebu's Feria.

Gifted French-Canadian Executive Chef Frederic Cyr learned to cook in his famed father Renaud Cyr's kitchen at age 12 in their home town in Quebec. He discovered the fine art of delicious cooking, using a magical combination of color, spice and the love of the craft that took him across oceans and continents, making good food in every stop.

Executive Pastry Chef Allan Barrios grew up in a family of pastry chefs. His father and four brothers spoke in the baking tongue - viscosity, dough and tossing techniques. 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 whiff of homemade goodness.

The fiery Chinese Master Chef Peter Yeung, master of Cantonese cuisine, his nimble hands fiery with the wok, has been cooking his way into culinary lore for over 20 years. Born in the gritty streets of Hong Kong, he has collected generations-old family recipes and has turned these into dishes for people fortunate enough to experience his cooking.

Hailing from the land of diverse culture, Indian Chef Hira Tiwari brings the colorful flavors of India to the Feria Kitchen. His familiarity with the ancient Indian art of cooking uplifts Feria with the fusion of authentic Indian spice and herbs.

Executive Sous Chef Randy Origenes started his cooking story by observing the chefs as he washed the dishes in the kitchen. His skillful hands had eventually perfected the art of Filipino and Italian cuisines serving hundreds of guests at Feria today.

With the storied chefs behind the feast, Feria lives up to its name by offering the best buffet in town, with a vast array of fresh local and international dishes. And more, there's the Mediterranean and Indian interactive stations - plus a dessert station of delights at a Ferris wheel display, a finger food tree for some eye candy and more decadent confections.

In addition, a 36-inch paella plan, traditional Cocotte and Tajine pots are installed in the Mediterranean section. A Roller Grill rotisserie and smoke machine assure diners first-class food prepared by the chefs in the grill station. Diners can appreciate a fresh and vibrant table set-up with wheat grass as the centerpiece and an organic herb garden by the Japanese station. Wine and sake lovers can also take pleasure in a selection of wines at the wine buffet and sake by the shots.