Savoy Hotel Manila proudly unveiled “Three Chefs, One Table,” a first-of-its-kind culinary collaboration bringing together the creative talents of three Savoy Hotels across the Philippines—Boracay, Cebu, and Manila. The launch was graced by friends from the Department of Tourism, corporate leaders, general managers, and media partners, making the celebration truly special.

In his welcome remarks, Savoy Hotel Manila General Manager Den Navarro shared that the Savoy brand positions itself as a fun and dynamic hotel that always spices up the guest experience. “With all three destinations represented in this collaboration, we want to continuously spark the gift and opportunity to travel—especially to Cebu-Mactan Newtown, Boracay Newcoast, and Manila–Newport City,” he said.

More than just a feast, “Three Chefs, One Table” underscores the brand’s commitment to celebrating culture, sustainability, and inclusivity. Each dish is crafted not only to delight the palate but also to honor local heritage and tell a story worth sharing.

Guests at the launch were treated to a showcase of flavors, including highlights such as the Barbecue Chicken Croquette, Bantayan Scallop Rockefeller, Crab Meat Dumpling, Alugbati Salad with Crispy Danggit, Lobster Bisque with Grilled Pan Bisaya, Mactan Chili Crab, Steamed Pompano with Chawanmushi XO, and indulgent desserts like Queso Bibingka Cheesecake and Thai Tea Crème Brûlée—among many others.

Available for the entire month of October, these culinary creations will be served both à la carte and in weeklong buffets exclusively at Savoy Hotel Manila.

“Three Chefs, One Table” is more than a menu—it is a culinary journey that celebrates diversity, creativity, and collaboration across the Savoy brand. Each dish reflects the flavors of the islands, the passion of the chefs, and the stories that inspire travel.

For reservations and inquiries, email stay@savoyhotelmanila.com or dine@savoyhotelmanila.com, call (+632) 5317-2869 or (+632) 5317-2817, or message/call Mobile/WhatsApp/Viber (+63) 917-8505310. For more information, log on to www.savoyhotelmanila.com.

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For the very first time in Savoy Hotel Manila’s dining history, three talented chefs from three Savoy hotels across the Philippines will come together to create a dining experience like no other. This October, guests are invited to savor a special collaborative menu featuring signature creations from Boracay, Cebu, and Manila—each plate carrying the soul and story of the chef behind it.

From the sun-kissed shores of Boracay, to the vibrant food scene of Cebu, and the bustling heart of Manila, each chef brings not just a dish but a heritage, a philosophy, and a personal journey to the table.

Chef Vincent Cabahug – Savoy Hotel Boracay Newcoast

Chef Vincent’s journey began with the comforting flavors of his Cebuano childhood, later honed by mentorship under a Michelin-starred chef. Today, his cooking reflects a marriage of heritage and innovation, blending rustic Visayan flavors with refined modern techniques. His dishes, like the Barbecue Chicken Croquette and Fisherman’s Pie, tell stories of home, roots, and the joy of reimagining traditions with flair.

For Chef Vincent, dining is not just about taste—it’s about sparking comfort and curiosity in equal measure. He hopes every bite leaves guests feeling both nostalgic and intrigued.

Chef Coke Semblante – Savoy Hotel Mactan Newtown

From humble beginnings as a student working in a fast-food chain to exploring the world’s oceans as a cruise ship chef, Chef Coke’s culinary path is a true voyage. His Emperador Brandy-infused Cebu Skipper Lobster Bisque with Grilled Pan Bisaya and Mactan Chili Crab is a reflection of this journey—luxurious yet deeply rooted in Cebu’s coastal heritage.

With every spoonful, he wants guests to experience not just the flavors of the sea, but the warmth and hospitality of Cebu. To him, cooking is storytelling—each ingredient a chapter, each dish a narrative of tradition elevated by passion and precision.

Chef Kit Carpio – Savoy Hotel Manila

With more than 27 years of culinary experience, Chef Kit Carpio has built a reputation as a mentor, innovator, and advocate of Filipino flavors. Known for his inventive use of sampaguita, the national flower, Chef Kit reimagines tradition with dishes like his sizzling pan-roasted stuffed squid and refreshing cucumber and seaweed salad. His culinary philosophy blends local ingredients with global techniques, offering guests a dining experience that feels both comforting and adventurous.

For Chef Kit, food is about connection—bringing people together through flavors that are familiar yet delightfully surprising.

A feast of stories, a celebration of flavors

This October, the three chefs will collaborate on an exclusive menu that showcases their individual bestsellers alongside a specially curated dining experience at Savoy Hotel Manila. More than just a collection of dishes, the event is a celebration of culinary heritage, creativity, and the spirit of collaboration across the Savoy brand.

From Boracay’s rustic charm, Cebu’s oceanic delights, to Manila’s inventive takes on tradition—guests are invited to taste not just food, but the stories and passions of the chefs behind them.

Don’t miss this rare opportunity to meet the chefs and indulge in their signature creations—available only this October at Savoy Hotel Manila.

The post Meet the chefs behind the flavors: A first-of-its-kind culinary collaboration at Savoy Hotel Manila appeared first on Lakbay Magazine.