Before the first guests arrived at Grand Westside Manila Bay, a different kind of welcome was already taking shape in its kitchens. Recipes were being tested, menus refined and a culinary team assembled around a shared ambition: to give guests meals worth remembering.
Today, that work continues through Executive Chef Christopher “Chris” Lugtu, Executive Sous Chef Mary Ann “Meann” Senas and Pastry Chef Erwin Manes. Their responsibilities range from overseeing kitchen operations to preparing celebration menus and perfecting sweet treats. What connects them is an understanding that food becomes memorable through the care behind it.
As Grand Westside Manila Bay marks International Chefs Day on October 20, their stories offer a closer look at the people shaping its dining experiences.
For Chef Chris, inspiration often begins with something familiar: the flavours of home.
His Bukidnon Wagyu Adobo Ribs, Pork Belly Humba and Beef Sinigang Skewers draw on Filipino cooking traditions while exploring different ways to bring them to the table. The appeal lies in keeping the comforting character of these dishes intact, even as their presentation evolves.
“Some of the best meals are the ones that remind us of home. I enjoy working with familiar Filipino flavours and finding ways to present them differently, without losing what makes them special,” he shares.
Chef Chris joined the hotel during its pre-opening preparations in 2023. Drawing on experience with international hospitality brands and hotels and resorts across the Philippines, he helped build its culinary operations from the ground up.
That meant developing menus and kitchen standards, but it also meant bringing people together. Mentoring younger chefs and encouraging collaboration remain central to his approach, alongside a growing emphasis on making every ingredient count.
Using Winnow, a food waste monitoring system, the culinary team tracks opportunities to improve production, ingredient use and portion planning. According to the hotel, food waste per guest served in August 2026 was approximately 15% below its January–August average.
The effort supports Megaworld Hotels & Resorts’ MEGreen sustainability programme and brings responsible resource use into everyday kitchen decisions.
“Great dining experiences begin with the care and attention our people bring to their work,” says General Manager Joe Xavier Fijardo, who credits the team’s creativity and thoughtful use of resources.
For Chef Meann, that care takes on particular significance when guests gather to celebrate.
A wedding reception, family milestone or corporate event carries expectations that extend beyond the menu. Her role is to help turn months of planning into a meal that guests can relax and enjoy.
She joined Grand Westside Manila Bay as Sous Chef in 2024 and has since advanced to Executive Sous Chef, with responsibilities spanning menu development, banquet operations and special events. Her work earned her the hotel’s 2025 Leader of the Year recognition.
Yet she shares the credit readily.
“Behind every successful event are so many people working together. We have our challenging days, but we look after one another. That’s what makes our team special,” she says.
Seeing guests enjoy an occasion her team helped prepare remains her greatest reward.
Chef Erwin finds a similar sense of purpose in smaller, everyday pleasures.
At Quick To Go, his cakes, pastries and freshly prepared treats accompany morning coffees, office breaks and family gatherings. Each creation calls for patience and consistency, with careful attention to the details that encourage guests to return.
“I like knowing that something we’ve prepared can brighten someone’s day. It may be a simple pastry or a slice of cake, but when guests come back for their favourites, that’s a wonderful feeling,” he shares.
Together, the three chefs help shape experiences that stretch from the international selections at Café by Westside to banquet tables and the pastry displays at Quick To Go.
Their work gives International Chefs Day a personal meaning: a chance to recognise the leadership, teamwork and daily care that turn ingredients into something guests look forward to.
Whether it is a Filipino dish that brings back memories, a feast marking a new chapter or a favourite slice of cake, each offers a taste of the people behind the plate.