Meet the Chefs Behind the Flavors: A first-of-its-kind culinary collaboration at Savoy Hotel Manila

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 best sellers 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.