Beyond the Kitchen: Meet the Chefs Behind Grand Westside Manila Bay
October 23, 2026
This International Chefs Day, Grand Westside Manila Bay celebrates the culinary talents shaping its dining experiences through Filipino flavours, memorable celebrations, creative indulgences and thoughtful kitchen practices.
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MANILA, PHILIPPINES, 20 October 2026 – Long before Grand Westside Manila Bay welcomed its first guests, its kitchens were already coming to life. Menus were being developed, recipes tested and a culinary team brought together, all in preparation for the opening of one of the country's largest hotels.
At the heart of these preparations was Executive Chef Christopher “Chris” Lugtu, whose culinary experience and leadership helped establish the hotel's kitchen operations from the ground up. Today, together with Executive Sous Chef Mary Ann “Meann” Senas and Pastry Chef Erwin Manes, he continues to shape the dining experiences enjoyed by guests.
This International Chefs Day, Grand Westside Manila Bay celebrates three chefs whose stories reflect the creativity, dedication and teamwork behind the food served every day.
Chef Chris Lugtu: Leading with Passion and Purpose
For Executive Chef Christopher “Chris” Lugtu, a successful kitchen begins with its people.
With an extensive career spanning international hospitality brands and leading hotels and resorts in the Philippines, Chef Chris brings a wealth of culinary experience and leadership to Grand Westside Manila Bay.
He joined the hotel during its pre-opening preparations in 2023, taking on the challenge of establishing its culinary operations. From developing menus and setting kitchen standards to assembling and mentoring the team, he has played an important role in shaping the hotel's food and beverage offerings.
His culinary approach draws inspiration from Filipino flavours and regional cooking traditions, bringing familiar dishes into a contemporary hotel dining setting. Creations such as Bukidnon Wagyu Adobo Ribs, Pork Belly Humba and Beef Sinigang Skewers reflect his appreciation for local ingredients and recipes that remind people of home.
“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,” shares Chef Chris.
Beyond the menu, Chef Chris places equal importance on developing younger chefs, encouraging collaboration and building a kitchen culture where creativity and responsible practices go hand in hand.
Making Every Ingredient Count
For Chef Chris and his Culinary team, responsible cooking begins with thoughtful planning and making the most of every ingredient.
With the help of Winnow, a food waste monitoring system, the team continues to refine kitchen production, ingredient utilisation and portion planning while maintaining the quality and variety of the hotel's dining experiences.
By August 2026, the hotel recorded approximately 15% less food waste per guest cover compared with its January–August average, reflecting improvements in kitchen efficiency and resource management.
These efforts support Megaworld Hotels & Resorts' MEGreen sustainability programme and the hotel's commitment to responsible hospitality.
“Great dining experiences begin with the care and attention our people bring to their work. I'm proud of Chef Chris and our Culinary team for their creativity, dedication and thoughtful approach to making the most of our resources. It's a wonderful example of how good hospitality and responsible practices can go hand in hand,” shares Joe Xavier Fijardo, General Manager of Grand Westside Manila Bay.
Chef Meann Senas: The Heart Behind Celebrations
For Executive Sous Chef Mary Ann “Meann” Senas, every banquet comes with a story.
With a background in luxury hospitality and extensive experience in banquet operations, Chef Meann understands that food plays an important part in life's celebrations, from weddings and family milestones to corporate gatherings.
She joined Grand Westside Manila Bay in 2024 as Sous Chef and has since progressed to Executive Sous Chef, taking on greater responsibilities in menu development, banquet operations and special events.
Her dedication and leadership earned her the hotel's 2025 Leader of the Year recognition, an achievement she credits to the colleagues who work alongside her.
“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,” shares Chef Meann.
For her, the greatest reward is seeing guests enjoy the celebrations that her team has worked so hard to prepare.
Chef Erwin Manes: The Joy of Little Indulgences
Not every memorable food experience calls for a special occasion.
Sometimes, it's a freshly baked pastry with morning coffee, a favourite cake shared with colleagues or a sweet treat brought home for the family.
At Quick To Go, Pastry Chef Erwin Manes brings his creativity to the hotel's selection of cakes, pastries and freshly prepared treats. His work calls for patience, consistency and an appreciation for the small details that make each creation special.
“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,” shares Chef Erwin.
For him, those everyday moments of enjoyment are among the most satisfying parts of his work.
The People Behind Every Plate
From the international selections at Café by Westside and the pastries at Quick To Go to the carefully prepared menus for weddings and celebrations, each dining experience at Grand Westside Manila Bay reflects the efforts of a dedicated Culinary team.
This International Chefs Day, the hotel celebrates not only the skills and creativity of its chefs, but also their leadership, teamwork and commitment to making every ingredient count.
Behind every memorable meal are people who take pride in making it special.
Guests are invited to discover the culinary experiences at Grand Westside Manila Bay, from all-day dining at Café by Westside and freshly prepared treats at Quick To Go to menus created for weddings, celebrations and corporate events.
For dining reservations and banquet enquiries, please contact Grand Westside Manila Bay through its official reservations channels.
About Grand Westside Manila Bay
Grand Westside Manila Bay is the largest hotel in the Philippines, offering 1,528 rooms and suites in the heart of Westside City, Parañaque. Designed for business and leisure travellers, the hotel features contemporary accommodation, versatile meeting and event spaces, wellness facilities and a collection of dining experiences.
Conveniently located near Entertainment City, SM Mall of Asia and Ninoy Aquino International Airport, the hotel combines warm Filipino hospitality with an easy, contemporary stay experience.
